meat, poultry,fish, tofu, soyproduct,cheese, egg,soy butter,yogurt,nutsFluid milk,meat/meatalternative,vegetable,fruit, grain6 fluidouncesFood placed inbag in cubby, ifnot perishable orrefrigerator andsent home atend of dayTeachers engagein conversationsabout food andfamily withchildren in primarygroupPointofServiceChildrenself-servemeals anddrinksHandsDated andposted inclassroomand onFamily Board1/4cup1hourPass food toneighbor andaround table4-6fluidouncesWholemilk6-8fluidouncesUnflavored1 % fat orlessLabeled with name,date and type offood, if not easilyrecognized. Foodmust meet CACFPguidelines.MenuSubstitutionsmarked onclassroommenuWater8 fluidounces4 fluidouncesCarry plateto trash anddump waterin sink.AllergyListClick onchild'sname/pictureand then"done"meat, poultry,fish, tofu, soyproduct,cheese, egg,soy butter,yogurt,nutsFluid milk,meat/meatalternative,vegetable,fruit, grain6 fluidouncesFood placed inbag in cubby, ifnot perishable orrefrigerator andsent home atend of dayTeachers engagein conversationsabout food andfamily withchildren in primarygroupPointofServiceChildrenself-servemeals anddrinksHandsDated andposted inclassroomand onFamily Board1/4cup1hourPass food toneighbor andaround table4-6fluidouncesWholemilk6-8fluidouncesUnflavored1 % fat orlessLabeled with name,date and type offood, if not easilyrecognized. Foodmust meet CACFPguidelines.MenuSubstitutionsmarked onclassroommenuWater8 fluidounces4 fluidouncesCarry plateto trash anddump waterin sink.AllergyListClick onchild'sname/pictureand then"done"

Annual CACFP Training 8/18/2023 - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. meat, poultry, fish, tofu, soy product, cheese, egg, soy butter, yogurt,nuts
  2. Fluid milk, meat/meat alternative, vegetable, fruit, grain
  3. 6 fluid ounces
  4. Food placed in bag in cubby, if not perishable or refrigerator and sent home at end of day
  5. Teachers engage in conversations about food and family with children in primary group
  6. Point of Service
  7. Children self-serve meals and drinks
  8. Hands
  9. Dated and posted in classroom and on Family Board
  10. 1/4 cup
  11. 1hour
  12. Pass food to neighbor and around table
  13. 4-6 fluid ounces
  14. Whole milk
  15. 6-8 fluid ounces
  16. Unflavored 1 % fat or less
  17. Labeled with name, date and type of food, if not easily recognized. Food must meet CACFP guidelines.
  18. Menu Substitutions marked on classroom menu
  19. Water
  20. 8 fluid ounces
  21. 4 fluid ounces
  22. Carry plate to trash and dump water in sink.
  23. Allergy List
  24. Click on child's name/picture and then "done"