6-8fluidouncesWholemilkCarry plateto trash anddump waterin sink.PointofServiceAllergyList1/4cup8 fluidouncesLabeled with name,date and type offood, if not easilyrecognized. Foodmust meet CACFPguidelines.4 fluidouncesClick onchild'sname/pictureand then"done"WaterHandsPass food toneighbor andaround table1hourMenuSubstitutionsmarked onclassroommenu6 fluidouncesUnflavored1 % fat orlessChildrenself-servemeals anddrinksFood placed inbag in cubby, ifnot perishable orrefrigerator andsent home atend of daymeat, poultry,fish, tofu, soyproduct,cheese, egg,soy butter,yogurt,nuts4-6fluidouncesFluid milk,meat/meatalternative,vegetable,fruit, grainDated andposted inclassroomand onFamily BoardTeachers engagein conversationsabout food andfamily withchildren in primarygroup6-8fluidouncesWholemilkCarry plateto trash anddump waterin sink.PointofServiceAllergyList1/4cup8 fluidouncesLabeled with name,date and type offood, if not easilyrecognized. Foodmust meet CACFPguidelines.4 fluidouncesClick onchild'sname/pictureand then"done"WaterHandsPass food toneighbor andaround table1hourMenuSubstitutionsmarked onclassroommenu6 fluidouncesUnflavored1 % fat orlessChildrenself-servemeals anddrinksFood placed inbag in cubby, ifnot perishable orrefrigerator andsent home atend of daymeat, poultry,fish, tofu, soyproduct,cheese, egg,soy butter,yogurt,nuts4-6fluidouncesFluid milk,meat/meatalternative,vegetable,fruit, grainDated andposted inclassroomand onFamily BoardTeachers engagein conversationsabout food andfamily withchildren in primarygroup

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