4-H Food Booth Food Safety Training - PowerPoint Presentation

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4-H Food Booth Food Safety Training Youth, Adults, and Volunteers

Osceola County FairFebruary 9-18, 2018Gabriela Murza – Extension Faculty – FCSUniversity of Florida/IFAS Extension -Osceola CountySlide2

Overview4-H’s Role at the Osceola County FairCommunicationFood SafetyHow to Make Food and Use EquipmentHow to Clean and Store

ProceduresRolesFormsCustomer ServiceEmergenciesSlide3

4-H’s Role at the FairLargest fundraiser for Osceola County 4-H10 day event held every February at OHP

Money used for scholarships, events, etc. 2 food boothsKVLS (Hot Food)Exhibition Hall East (Hot Food/Strawberry Shortcake)Slide4

How We CommunicateWalkie talkie provided toEach BoothAgent or volunteer in chargeVolunteer(s) running food to booths

One person in the officeDaytime: office staffAfter hours: volunteer counting moneySlide5

Food SafetyWe feed A LOT of people!!Food Safety PrinciplesCleanSeparateCookChillSlide6

CleanAt the beginning of each shiftMake sure all equipment and utensils are cleanWash hands properlyPut on gloves if handling food directlySpot clean as needed

Wipe counters with sanitizing wipesKeep utensils clean throughout shiftClean and sanitize food thermometer after each useSlide7

CleanHand washingPrevents 99% of illnesses (ex: cold, flu, foodborne)

Hands must be washedWhenever they are dirtyAfter eatingAfter using the restroomAfter handling trashAfter touching a body part (ex: hair, face)After touching an animalBefore putting on a clean pair of glovesHand washing steps will be posted near sink in each boothActivity

Glow GermSoapy SolutionsSlide8

CleanGlovesGloves are not meant to be worn in place of hand washingWear gloves if handling and/or preparing food (ex: hotdog, BBQ sandwich, fruit)

Do not wear gloves if only handling utensils, money, or pre-packaged foodWash hands and put on new pair if they become dirty, torn, or if assigned to a new taskHair RestraintsHair restraints should be worn by anyone with long hair serving foodTies, scrunchies, and hats are examples, but must be clean and in good condition so they don’t break or fall into foodSlide9

CleanHow to make sanitizing solution1 Tb of bleach per gallon of waterBucket labeled with black fill line

Make new batch at beginning of each shift or when solution is dirty or cloudyDump out at night after cleaning the boothSlide10

Video – Hand washingSlide11

SeparateUsing designated utensils helps prevent cross-contaminationUtensils designated for use with each foodCovered in next sectionSlide12

CookHot food is prepared by Agent and delivered to booths upon requestBBQ and ChiliHotdogs prepared in booth

Cooked food not sold after 4 hours is replaced by a fresh batchFood thermometers MUST be usedProper internal cooking temperatures are met and maintained throughout shiftFood not held at proper temperature for long periods of time can develop bacteriaSlide13

ChillProperly storing food in the refrigerator prevents spoilage and bacteria growthStoring will be covered in a separate sectionSlide14

How to Make Food and Use EquipmentHot beverages – All boothsBiscuits and Sausage Gravy – Breakfast in KVLSBBQ Sandwich – KVLS and East

Chili - KVLS and EastHotdog – KVLS and EastWalking Taco – KVLS and EastStrawberry Shortcake - EastSlide15

Video – How to Make Food Part 1Slide16

Video – How to Make FoodPart 2Slide17

Video – How to Use EquipmentSlide18

Food ThermometersEnsures food is cooked to proper internal cooking temperature and maintains temp throughout shiftMust be used throughout shift to keep track of food temp

Two are provided in each booth – one for each crockpotUse and maintenanceAll thermometers will be calibrated prior to FairIncidents that can influence calibrationDropping thermometerNormal use throughout FairIf you feel thermometer is not working properly, request new one from AgentSlide19

How to Clean and StoreWhen to wash and sanitize equipment and utensilsUtensils or equipment are dirty or caked with foodUtensil was dropped on the floor

Serving part of utensil was touched with bare handsAt the beginning of each shift before serving customers (utensils)At the end of the night when cleaning upSlide20

General CleaningUse pre-made sanitizing solution for sanitizing utensils and equipmentRinse and wash utensils and equipment with hot water and dish soap

Dip utensils in bucket of sanitizing solutionWipe down equipment using a sanitized rag – keep rag in the bucket at all timesLet utensils air dry on drying rackUse sanitizing wipes to clean surfaces, but not equipmentSpot clean throughout each shift with a rag, paper towel, etc. to prevent bugs Booth must be cleaned at the end of each eveningSlide21

How to Clean Cooking EquipmentHotdog cooker – clean with water and dish soap and sanitize with pre-soaked rag

Turn rollers on but lower temp to lowest setting or OFFWipe rollers as they spinPlace clean tin foil on top of rollersCrockpots – wash with dish soap and sanitize with pre-soaked rag to wipe inside cleanCheese Machine – spot clean during each shift as cheese drips onto tray and around interior partsDO NOT turn offFood Thermometer – clean with water and dish soap and sanitizeSlide22

StorageAll booths equipped with plastic storage bags, foil, and plastic wrapHot foodCooked hotdogs bagged and returned to office

Uncooked hotdogs bagged and put in fridgeCooked BBQ and chili tied in its original bag and returned to officeUnused buns should be left in their original package and stored on shelfUsed (heated) buns returned to officeStrawberry ShortcakeOpened packages of shortcake cups stored in plastic storage bag and put in fridgeStrawberries kept in their original container and put in fridgeWhipped topping (opened and unopened) put in fridgeSlide23

Storage Biscuits and gravyIf tray of biscuits is over ½ full – cover with plastic wrap to prevent drying out, and put in fridge

If less than ½ - place in plastic bag and put in fridgeGravy tied in it’s original bag and placed in fridgePre-packaged foodAll unopened pre-packaged food (snacks) can be placed on shelfLeave drinks in soda fridge in East. Drinks can be kept in cooler in KVLSIn KVLS - Dump out water at the end of night and refill with ice if needed (don’t overfill)Slide24

ProceduresAll clubs meet between KVLS and Extension building 15 minutes prior to shift starting (near KVLS booth)All members working in the booth have to sign in and sign out

Adults only handle money (18+)Make change only for paying customersNo bills larger than $20Do not count money in the boothSorry, no food for free!Keep track of items sold on Items Sold ChartAt end of shiftPlace all money, Sign In Sheet, and Items Sold Chart in envelope and bring to Extension office for countingReturn money in denominations you started withTwo adults or one adult/one senior 4-H’er must bring money

Do not leave any money for the next shiftAt end of eveningFollow same procedures but include Inventory Sheet in envelopeSlide25

Adult vs. Youth RolesAdults (18+)Handle moneyTake orders

Promote items for saleMake hot foodINT and SR 4-H youth (ages 11-18)Make hot foodTake ordersPromote items for sale

CB and JR 4-H youth (ages 5-10)Take ordersHandle packaged items and fruit (drinks, snacks, fruit)Promote items for sale

Youth who are on the “dividing line” (7/8, 10/11, or 13/14)

Can be “promoted” to the next level of responsibility

At the discretion of the Leader and/or Crew ChiefSlide26

Proper Work AttireMust be 4-H appropriateJeans and shorts are acceptable but must be clean and have no holes4-H club shirt or similar but must be clean and have no holes

Long hair must be restrained with a tie, scrunchie, or hatClean and in good conditionComfortable, close-toed shoes are requiredNo sandals, flip flops, high heelsSlide27

FormsAll necessary forms are in envelope for each shiftSign In/Sign Out FormFood Booth Items Sold SheetInventory Checklist (for last shift)Slide28

Video – Completing FormsSlide29

End of Shift Crew Chief DutiesLet Agent know if low on any items OR tell incoming club

Make fresh bucket of sanitizing solution for incoming clubCrew Chief (with one adult or Senior 4-Her) returns to Extension Office to balance out the account and return formsReturn all money including start up change, Sign-in/Sign out sheets and completed Items Sold Tally SheetCash boxes and Procedure book stays in food boothPackage and return to Extension office any unsold COOKED food ONLY IF it was the same batch from the beginning of the shift Slide30

End of Night Crew Chief DutiesSupervise cleaning & sanitizing of equipment

Keep cheese machine ON 24/7Make sure hot dog cooker is clean and covered with foilEmpty trash - set outside concession stand for night clean-up crew to pick upCrew Chief (with one adult or Senior 4-Her) returns to Extension Office to balance out account and return forms. Return all money including start up change, Sign-in/Sign out sheet, Inventory Checklist, and completed Items Sold tally sheet Cash boxes and manual stays in food booth Package UNCOOKED food and put in refrigerator

Package COOKED food and return to Extension officeSlide31

Customer ServiceBe courteous when addressing customer, pay attention to their orderNo eating or chewing gum while addressing or serving a customerCan promote items to encourage customers to visit

Suggest alternatives if desired item is not in stockAsk if customer would like something elseSmile and have fun Slide32

Video – Customer ServiceSlide33

EmergenciesMost emergencies can be handled by calling the Agent or adult volunteer in chargeUse walkie talkie to contact

For emergencies regarding lost children, call KVLS security officePhone number provided on envelope and in manualAccident ReportCare provided (ex: First Aid, CPR, ice pack given)Incident ReportCare not provided (ex: sitting down because of dizziness, exhaustion, etc.)Slide34

Video – Handling EmergenciesSlide35

Thank you for all of your hard work and dedication to the Osceola County 4-H Program!Questions?

Contact: Gabi Murza – FCS Agent321-697-3000 or gmurza@ufl.edu