Slide 1 4-H Food Booth Food Safety Training Youth, Adults, and Volunteers Osceola County Fair February 14-23, 2014 Gabriela Murza – Extension Faculty – FCS/4-H University of Florida/IFAS Extension - Osceola County Slide 2 During the training, we will cover these topics. There are opportunities throughout Overview to watch the videos that help you see the 4- H’s Role at the Osceola County Fair Communication principles “in action”. You can choose to Farmer Style Food Safety How to Make Food and Use Equipment watch the videos along with the PPT, or How to Clean and Store Procedures watch them all separately. Roles Forms Customer Service Emergencies Slide 3 As the largest fundraiser for the Osceola County 4 - H program, every active 4 - H 4- H’s Role at the Fair club is responsible for taking a shift Largest fundraiser for Osceola County 4-H 10 day event held every February at OHP during the event. Smaller clubs have the Money used for scholarships, events, etc. 3 food booths option of covering fewer booths, or KVLS (hot food) Exhibition Hall East (hot food) partnering with another club to cover all Exhibition Hall West (Strawberry Shortcake) Farmer Style 2 booths.
Slide 4 Each food booth has a walkie talkie, which must be returned at the end of How We Communicate each evening. Do not leave them in the Walkie talkie provided to food booth. Each Crew Chief Person driving the golf cart Agent or volunteer in charge One person in the office Daytime: office staff After hours: volunteer counting money Golf cart driver designated to “run” items to booths Must be over 18 Slide 5 We feed a lot of people! Learning and applying proper food handling principles Food Safety helps ensure that the products we sell We feed A LOT of people!! are safe to eat. The Osceola County 4 - H Food Safety Principles Clean program strives to make sure that every Separate Cook fair - goer enjoys the experience and Chill their food. To date, we have not had any food illness reports, and we want to keep it that way! These four food safety principles ensure that food, from preparation to serving the customer, is safe. If all steps are followed correctly, the risk of bacteria growth on food or of someone becoming sick is greatly reduced. Slide 6 Cleaning involves personal hygiene as well as making sure the equipment, Clean utensils, and space you’re using are At the beginning of each shift clean. As you work in the food booth Make sure all equipment and utensils are clean Wash hands properly during your shift, spot clean as needed Put on gloves if handling food directly Spot clean as needed to prevent bugs from entering the Wipe counters with sanitizing wipes Keep utensils clean throughout shift Clean and sanitize food thermometer after booth and wipe the counters with each use sanitizing wipes before the start of your shift, especially in KVLS – the wind blows dirt into the booth which can get onto food. DO NOT use sanitizing wipes to clean the thermometers. They are not meant for objects that come in direct contact with food.
Slide 7 Hand washing prevents up to 99% of illnesses whether it’s the cold, flu, or Clean even food borne illnesses. Hands must Hand washing Prevents 99% of illnesses (ex: cold, flu, foodborne) Hands must be washed be washed and new gloves put on after Whenever they are dirty After eating After using the restroom each listed event. Please watch the After handling trash After touching a body part (ex: hair, face) After touching an animal handwashing video for the proper steps. Before putting on a clean pair of gloves Hand washing steps will be posted near sink in each booth Also, a sign with the steps will be posted Activity Glow Germ near the sink in each booth. Soapy Solutions Slide 8 Those who are not directly handling food do not need to wear gloves (ex: Clean handling drinks and pre - packaged food). Gloves Gloves are not meant to be worn in place of hand washing Wash hands and replace gloves if they Wear gloves if handling and/or preparing food (ex: hotdog, BBQ sandwich, fruit) Do not wear gloves if only handling utensils, money, become dirty, torn, or if you are going to or pre-packaged food Wash hands and put on new pair if they become dirty, torn, or if assigned to a new task work another task. Hair Restraints Hair restraints should be worn by anyone with long Proper personal hygiene includes hair serving food Ties, scrunchies, and hats are examples, but must be clean and in good condition so they don’t break or keeping hair out of your face. Hair can fall into food fall into food, so make sure to wear a hair restraint such as a scrunchie or hat. They must be in good condition and clean. Slide 9 Sanitizing solution is used in addition to cleaning equipment, utensils, and work Clean space. The bleach kills bacteria that hot How to make sanitizing solution water and soap do not. Make sure to 1 Tb of bleach per gallon of water Bucket labeled with black fill line make a new solution at the beginning of Make new batch at beginning of each shift or when solution is dirty or cloudy every shift, or when the solution you’re Dump out at night after cleaning the booth using becomes dirty or cloudy. It is safe to dump sanitizing solution in the sink, but NEVER pour straight bleach down any drain or outside. Also, do not attempt to smell the solution – it can irritate the nostrils and throat and can cause lung damage. For those working the last shift of the day, dump out the solution after cleaning the booth.
Slide 10 VIDEO – HAND WASHING Slide 11 Using utensils designated for certain items ensures that cross - contamination Separate won’t occur. Cross - contamination Using designated utensils helps prevent occurs when bacteria, dirt, etc. from cross-contamination Utensils designated for use with each food one item gets onto another. Therefore, Covered in next section we have certain utensils designated for certain food items, which are marked on the utensil. The utensils used are covered in the next section. Slide 12 BBQ and chili are prepared by the Agent or volunteer in charge, and brought to Cook Hot food is prepared by Agent and delivered to the food booths upon request. Each booths upon request BBQ and Chili food booth is responsible for letting the Hotdogs prepared in booth Cooked food not sold after 4 hours is replaced by a fresh Agent know when they need a new • batch Food thermometers MUST be used batch of food. Hotdogs are the only hot Proper internal cooking temperatures are met and maintained throughout shift item that is prepared in the food booth. Food not held at proper temperature for long periods of time can develop bacteria Cooked food that is not sold after 4 hours is replaced automatically due to the possibility of bacteria growth (and the food gets dry and burns). Throughout your shift, test the BBQ, chili and hotdogs every 20 minutes with the food thermometer to make sure they are at proper temperature. If the BBQ and chili are not at the proper temperature of at least 155 degrees, turn the crockpot to HIGH for several minutes and keep the lid on so no heat escapes. If the hotdog is not at the proper temperature of at least 135, place it on the back burner to keep cooking. Check all items before serving customers.
Slide 13 At the end of the night, the last shift is responsible for putting certain items in Chill the refrigerator, namely the uncooked Properly storing food in the refrigerator hotdogs and dessert items. prevents spoilage and bacteria growth Storing will be covered in a separate section Slide 14 In this section, we will cover how to How to Make Food make the food we serve and use the and Use Equipment equipment. At the end are two videos Hot beverages – All booths to help you see it in action. Biscuits and Sausage Gravy – Breakfast in KVLS BBQ Sandwich – KVLS and East The food booth manual will have the Chili - KVLS and East Hotdog – KVLS and East information included as well. Walking Taco – KVLS and East Strawberry Shortcake - West Slide 15 VIDEO- HOW TO MAKE FOOD PART 1 Slide 16 VIDEO – HOW TO MAKE FOOD PART 2 Slide 17 VIDEO – HOW TO USE EQUIPMENT
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