6-8fluidouncesPointofServiceDated andposted inclassroomand onFamily BoardMenuSubstitutionsmarked onclassroommenuFluid milk,meat/meatalternative,vegetable,fruit, grainCarry plateto trash anddump waterin sink.Teachers engagein conversationsabout food andfamily withchildren in primarygroupClick onchild'sname/pictureand then"done"WaterFood placed inbag in cubby, ifnot perishable orrefrigerator andsent home atend of dayHands4-6fluidouncesUnflavored1 % fat orlessChildrenself-servemeals anddrinksWholemilkAllergyListPass food toneighbor andaround table1hourLabeled with name,date and type offood, if not easilyrecognized. Foodmust meet CACFPguidelines.1/4cup4 fluidounces8 fluidounces6 fluidouncesmeat, poultry,fish, tofu, soyproduct,cheese, egg,soy butter,yogurt,nuts6-8fluidouncesPointofServiceDated andposted inclassroomand onFamily BoardMenuSubstitutionsmarked onclassroommenuFluid milk,meat/meatalternative,vegetable,fruit, grainCarry plateto trash anddump waterin sink.Teachers engagein conversationsabout food andfamily withchildren in primarygroupClick onchild'sname/pictureand then"done"WaterFood placed inbag in cubby, ifnot perishable orrefrigerator andsent home atend of dayHands4-6fluidouncesUnflavored1 % fat orlessChildrenself-servemeals anddrinksWholemilkAllergyListPass food toneighbor andaround table1hourLabeled with name,date and type offood, if not easilyrecognized. Foodmust meet CACFPguidelines.1/4cup4 fluidounces8 fluidounces6 fluidouncesmeat, poultry,fish, tofu, soyproduct,cheese, egg,soy butter,yogurt,nuts

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