4-H Food Booth Food Safety Training

1. 4-H Food Booth Food Safety Training Osceola County Fair Gabriela Murza UF/IFAS Osceola County Extension Services

2. Food Safety Principles • Clean • Separate • Cook • Chill

3. Food Safety • How to Make Sanitizing Solution • Need • Bucket • Bleach • Measurement • 1 Tablespoon bleach per GALLON of water

4. Food Safety • Hand Washing Video

5. Food Safety in the Food Booth • Wash hands properly upon entering food booth • No eating, drinking, or chewing gum while serving customers • Gloves should be worn when handling and preparing un-packaged food • Do not handle equipment or money with gloves on • Change gloves anytime they become dirty or torn. Wash hands before putting on new gloves • Use food thermometer to check food temp. • Hotdog – 140 degrees • BBQ and Chili – Initially 165; Maintain at 140 • Do not keep food in crockpot longer than 4 hours • At the end of the evening • COOKED food is returned to Extension office • UNCOOKED hotdogs put in plastic bag and in refrigerator • Breakfast only: heated and unheated gravy bagged and put in fridge • CUT cake, whipped topping, strawberries sealed and put in fridge

6. Procedures • All members meet in front of KVLS 15 minutes prior to shift starting • Adults only can handle money (18+) • Make change only for paying customers • Sorry, no food for free! • Keep track of items sold on Items Sold Chart • At end of shift, place all money, tally sheet, and sign in sheet in envelope, and take to Extension office. Do not leave any money for next shift • Do not count money in the booth • Clean all messes during your shift • Clean booth at the end of the evening

7. Food Booth Items Sold Chart Club Name ____________________________________ Amount of Start Up Money - $105 + Amount Sold Total: ______ Signature of Crew Chief 2nd Adult 4-H Rep Signature

8. Completing Forms • Video – Completing Forms

9. Food Booth Sign In Club _____________ Date _____________

10. End of Shift Duties • End of Shift-Crew Chief Duties: • Crew Chief (with one adult or Senior 4-Her) returns to Extension Office to balance out the account and return attendance forms • Return all money including start up change, Sign-in/Sign out sheets and completed Items Sold tabulation sheet • Cash boxes and Procedure book left in food booth • Inventory requests/comments listed at bottom of Items Sold tally sheet • Package and return to Extension office any unsold COOKED food from the beginning of the shift

11. End of Night Duties • Supervise cleaning & sanitizing of equipment • Keep cheese machine ON 24/7 • Make sure hot dog cooker is clean and covered with foil. • Empty trash - set outside concession stand for night clean-up crew to pick up • Crew chief (with one adult or Senior 4-Her) returns to Extension Office. Return all money including start up change, Sign-in/Sign out sheets and completed Items Sold tally sheet • Inventory requests/comments listed at bottom of Items Sold tabulation • Cash boxes and Procedures book left in food booth • Package and date UNCOOKED food and put in refrigerator • Package COOKED food and return to Extension office

12. How Equipment Works • Video – How Equipment Works

13. How to Make Food • Video - How to Make the Food • Turn to next slide for tutorial on making Strawberry Cheesecake (video will be posted at a later date)

14. Strawberry Cheesecake • Items needed • Cake loaf • Tub of strawberries • Tub kept in fridge • If busy, tub kept in bowl of ice. Ice changed every 30 minutes • Whipped topping • Kept in fridge or if busy, kept in bowl of ice • Cutting Board • Knife

15. How to Make Strawberry Cheesecake • Wash hands and put gloves on • Place loaf on cutting board • Step 1 - cut loaf into 3 pieces

16. How to Make…. • Step 2 – cut each piece in half • You will have 6 pieces! • Add scoop of strawberries (use yellow scoop) • Add LOTS of whipped topping

17. Handling Emergencies • Video – Handling Emergencies

18. Questions? • For more information, please contact Gabi at 321-697-3000