Fairs, Fun and Food Safety!

Know how. Know now.

4-H Foods & Nutrition Amy Peterson, MS RD, Extension Educator

State Fair 4-H Foods Superintendent

FAIRS, FUN, ANd … Food Safety?

Thanks to the new Nebraska State Fair in Grand Island, we

are able to judge quicker and more efficiently! All 2,000 of

our 4-H Food Exhibits have been judged in one day in the

past two years! For this reason, we will be requested judges

on one day only, Wednesday, August 22, 2012. Volunteers

will be needed on both Wednesday, August 22nd & Thursday

August 23rd to help with the judging and display process.

THANK YOU!!

NEW 4-H FOOD & NUTRITION

NEWS FOR 2012!

Commercially prepared mixes are allowed in the

Tasty Tidbits Creative Mixes (Class 2) exhibit

ONLY. Prepared baking mixes, biscuit mixes, or

other pre-made mixes entered in other categories

will be lowered a ribbon placing.

Ingredients that the

4-H’er cannot legally

purchase, such as beer,

whiskey, rum, etc. may not

be used in any recipe or

Foods exhibit.

Exhibits that include

alcohol in the recipe will

be disqualified.

Fresh fruit is not appropriate for any baked

product due to spoilage. (ex. fresh fruit tart)

All fruit must be cooked.

Beginning Foods and Nutrition Exhibits will no

longer be one of the exhibits sent to the

Nebraska State Fair. This would be the projects

of Six Easy Bites and include Cookies and

Muffins. This IS still a county based project.

There are no longer any static

exhibit categories that are

specifically beginning 4-H projects in

any area (Clothing, Photography,

etc). This is to stay consistent with

the other exhibit categories and to

make getting an exhibit selected for

the State Fair a goal to achieve in

the future.

There are several updated examples given to

describe a Healthy Baked Product in Tasty Tidbits.

Baked good must be made with less

sugar, fat or salt, OR using whole grain

OR altering the recipe for specific

allergies/food intolerances OR altered

using a sugar or fat substitute. Exhibit

must include ¾ of baked product or 4

muffins or cookies on a paper plate.

May be baked in a disposable pan.

Include original recipe and altered

recipe. Write what you learned about

products made from an altered recipe in

supporting information

A Unique Baked Product exhibit has been

added to Tasty Tidbits.

Unique Baked Product (any recipe,

at least 3/4 of baked product or 4

muffins or cookies on a paper plate.

May be baked in a disposable pan.)

Recipe must contain a surprise

ingredient and MUST not use a mix

(ex. Cantaloupe Quick Bread, Pork &

Bean Bread, etc). Write what you

learned about making this unique

item with an unusual ingredient.

What was the anticipated outcome?

Would you make it again ?

The Cultural Food DISPLAY Exhibit has

been deleted from Foodworks.

The number of entries each year has steadily

declined. After further evaluation, it was decided

to eliminate it. The Cultural Food Exhibit as a

food product is still an exhibit. The name of the

country, culture or region should be included as

part of the supporting information with the recipe,

as well as some background information about

the country or culture the food item is

representing.

A Family Foods Tradition exhibit has

been added to Foodworks. This is in

place of the Cultural Food Exhibit

Display.

Family Food Traditions – (any recipe,

at least 3/4 of baked product or 4

muffins or cookies on a paper plate.

May be baked in a disposable pan.)

Any baked item associated with family

tradition and heritage. Entry must

include (A) recipe, (B) tradition or

heritage associated with preparing,

serving the food, (C) where or who the

traditional recipe came from.

University of Nebraska–Lincoln

Know how. Know now. Food Preservation Criteria has been

clarified.

RECIPE /LABELING - See

http://food.unl.edu/web/preservation/home for current

USDA guidelines, how to find your Nebraska altitude,

and proper procedures for food preservation. Write

plainly on a label and paste or tape securely on jar

bottom. Specialized sticky labels not required.

All canned foods must include the following

information on the label of the item:

1. Type of food,

2. Method of preservation,

3. Processing time and altitude

4. Pressure (if appropriate),

5. Date Processed,

Source of recipe and/or method of preservation. (If a

publication, include name and date) CURRENT USDA

GUIDELINES FOR FOOD PRESERVATION METHODS

MUST BE USED.

FYI – Nebraska Altitudes

Most 4-H’ers in Nebraska will have to adjust the processing times of their canned foods because most of the state is 1,000 feet about sea level.

Only some areas close to the Missouri River in Eastern Nebraska are lower than 1,000. Did the 4-H’er check with the local Extension office for the proper altitude for the county?

Make sure you ask

what the altitude is in

the county you are

judging!

All dried foods must include the following

information on the label of the item:

1. Recipe and recipe source 2. Method of pretreatment 3. Drying method and drying time. Write plainly on label and paste or tape securely to back of a self sealing bag. Securely attach official entry card to exhibit. Multiple jar exhibits should be contained in a small undecorated box. Use a rubber band or "twisty" to keep exhibit containing 3 self sealing bags together.

4-H Food Projects are unique. They are

made the day before, brought in the

hot sun to a building in the country,

tasted by the judge and then put on

display.

Is this food exhibit safe?

Ask yourself these questions before you

judge the exhibit:

Does this product require refrigeration?

Would you eat this product at room temperature?

Will this product hold up to it’s standard as it is

evaluated by a judge or on display for the public?

Winning the Food Safety Game

Baked Goods

Pies and Pastries

Specialty Food Exhibits

Food Preservation

Baked Goods

It’s more than

just keeping

fingers out of

the cookie

dough….

Topping it Off…

Icings and frostings made

with RAW eggs are not

acceptable.

Egg white rinses brushed

on prior to baking are

acceptable.

Acceptable cream

cheese frostings have a

ratio of 4 cups sugar per

8 ounces of cream

cheese.

Whipped cream cheese frostings without

powdered sugar are NOT acceptable.

Frostings may be

made with meringue

powder or powdered

sugar, milk, and

flavorings and still be

considered safe.

Caramel rolls and

pineapple upside

down cake are also

acceptable.

(And quite tasty to

judge, too!)

The high sugar content of the frostings

will not support bacterial growth.

Cream cheese fillings or melted cheese

toppings may result in an unsafe food product

by judging time due to heat and humidity and

will be disqualified.

Pies and Pastries

Pecan and walnut pies are considered

safe, if made from a traditional recipe

using eggs, sugars, and have no added

water or milk.

There is not enough

moisture in this type of pie

to support microbial growth.

Recipes that include added water or milk

are NOT acceptable.

This includes custards and cream filled pies.

Bacteria can multiply quickly in moist desserts that

contain eggs and dairy products. Pies that are made

with pumpkin, custard or cream based need to be

refrigerated.

Can you use a pie crust

with an egg in the recipe?

There is no known food safety issue with a

pie crust made with an egg baked into it.

Egg crust recipes

that are “washed”

with eggs or whites

before filling are

not considered a

good choice for a

county fair exhibit.

Specialty Foods

Can you bake bread or cakes

in a can or jar?

It is not considered safe to bake in a canning jar because the jar is sealed during the cooling process, creating an anaerobic environment that may be a potential botulinum risk.

What about baking in bags??

Do not use brown paper bags from

grocery or other stores for cooking.

They are not sanitary, may cause a

fire, and can emit toxic fumes.

Intense heat may cause a bag to

ignite, causing a fire in the oven.

The ink, glue, and recycled materials in paper bags can emit toxic

fumes when they are exposed to heat. Instead, use purchased

oven cooking bags." SOURCE: www.fsis.usda.gov/OA/pubs/altroute.htm

What about recipes with alcohol?

Recipes made with alcohol in them are not allowed for

4-H food project exhibits.

Even though the alcohol may “bake out” during food

preparation, the 4-H’er is not of legal age to purchase

or possess the alcohol, thus it is not appropriate

for any recipe to have alcohol in it.

Keep this in consideration for recipe files and menu

plans, as well.

FYI – Homemade

vanilla extract

made by soaking

beans in liquor is

still considered

alcohol.

Can you cook in a clay pot?

Food and food preservation exhibits should be

prepared and baked in food grade utensils

and containers.

Non-glazed or those with a food grade glaze

terracotta baking pots are safe.

Some other pots may have a lead based

glaze on them and should be labeled for “non-

food use”.

What about friendship bread or

sourdough starter recipes?

Although research has

shown there is little risk of

contracting foodborne illness

from properly prepared and

handled starters breads,

these are not recommended

recipes to be using for

county fair exhibits.

Can you use a paper bag in a pan

to prevent sticking?

Only if the bag is of food grade;

most grocery store bags are not

food grade. Parchment or wax

paper may be used.

Cut the paper slightly smaller than

the pan size and let it set 10 – 15

minutes prior to removing from

pan. Peel paper off and

continue cooling.

Can sour cream be used

in a recipe for the fair?

If the sour cream, or other cream based food is mixed in and fully cooked, it is considered safe.

This means mixed in…., not layered! It is usually added to the other ingredients before the flour is mixed in.

NOT like this!

What about cream cheese in cookies

or brownies?

If the cream cheese provides the fat in the

recipe and is a part of the batter, not layered,

it is considered safe.

If the cream cheese is layered or a filling in

the product, the moisture level is greater and

the food item would need to be refrigerated to

prevent microbial growth.

What about frosting with heavy cream?

This would be considered a

food safety hazard

because there is not

enough sugar in the recipe,

requiring the food item to

need refrigeration.

Are lemon bars a safe food exhibit??

If the lemon bar recipe does not

contain added water, milk, or

cream, it is considered safe.

The food item has a relatively

low pH and little free water.

What about filled cupcakes?

Cupcakes filled with a cream

cheese mixture need to be

refrigerated after baking so are

not appropriate to be used for a

county or state fair exhibit.

Food Preservation

This isn’t your grandma’s kitchen…

It’s important to make sure the 4-H’er uses

current canning principles!

Purple Ribbon Rules

1. Current USDA processing methods are

followed for all food preservation.

2. Standard canning jars are used. Jelly

glasses or half pint jars may be used for

jellies and preserves.

3. Jams, preserves and marmalades, fruit,

tomatoes and pickled vegetables MUST be

processed in a boiling water bath.

4. Tomatoes may be processed by a boiling

water bath or pressure canner.

5. All non-acid vegetables and meats must

be processed in a pressure canner.

Where do safe recipes come from?

Only basic recipes and processes that have been tested

should be used.

Cookbooks that indicated

that they use the most

current USDA guidelines

for processing times on

recipes would be considered

safe to use.

RECIPES

Ingredients

Method

PROCESSING

Time

Temperature

Pressure

Recipes for processed foods

(except salsa) may originate

from any source, however

they must be PROCESSED

by approved and current

USDA processing methods.

Safe Recipe Sources

USDA Home Canning Guide (1994 editions and

beyond)

State Extension Publications

So Easy to Preserve (5th ed.)

Ball Canning Guide (Ball Blue Book – 1994 editions

and beyond)

Although these are not the most current, the processing information is accurate for food

safety, according to Extension Specialists at the Iowa State University

Any canning recipe older than 1990 is no longer safe to use. The

USDA changed and updated the approved canning methods in

1994. Processing times are much more precise, based on acid pH

factors and YOUR specific altitude.

Boys and Girls Club Work, canning demonstration, 1920.

Minnesota Historical Society Photography Collection • SA1.31 r30, 81684

Picky about processing…

Processing times vary with the

product being canned and the size

of the container.

Processing times vary because of

the altitude – the higher the altitude

the longer the processing time.

What is the difference between

raw and hot pack?

RAW PACK is the practice of filling jars with raw, unheated food. Acceptable for canning low-acid foods, but allows more rapid quality losses in acid foods heat processed in boiling water.

HOT PACK is the hating of raw food in boiling water or steam and filling it hot into jars.

How does the size of

the container matter?

Each jar is different and may take a different amount

of time to get all the contents at the right temperature.

Quart jars require

longer processing

times than pint jars

and 12 ounce jars

are processed like

pint jars.

Spicy Tips

Spices in moderation

when added to low acid

foods will not affect the

processing.

An increase in materials

may increase the

viscosity of the food and

increase the time

needed to heat the food.

Why are the ingredients so

important in canning foods?

High acid or low acid distinction.

Must be below 4.6 pH to be a high acid food product.

*Clostridium botulinum may grow and produce

botulinum toxin at levels above 4.6 pH.

FYI – High and Low Acid Foods

Most fruits fall BELOW the 4.6 pH level

Most vegetables are ABOVE the 4/6 pH level

Foods that are BELOW 4.6 pH are safe to water

process

Foods that are ABOVE 4.6 pH or have ingredients that

are ABOVE 4.6 pH must be:

Acidified

Processed in a pressure canner

High AcidFoods

Apples

Berries

Peaches

Cherries

Pears

Grapes

Nectarines

Pie fillings from these ingredients

The point is to get the product HOT enough to kill the

bacteria.

Boiling water baths never exceed 212º F, and may be even

less at higher altitudes.

This will kill many bacteria but not C. Botulinum.

High acid foods have the acidity to prevent the growth of

this toxin.

Mixed pH Foods

Must be acidified with vinegar

or lemon juice to be water

processed.

The pH of the entire mixture

must be below 4.6.

Example:

Salsa recipe that contains tomatoes, chilies, and

green peppers is a low acid food and must be

processed in a pressure cooker.

Adding vinegar or acid ingredients can overcome

this – if the recipe is from a reputable source.

Low Acid Foods

Meats

Vegetables

Must be processed in

pressure cooker to kill C.

Botulinum.

Recipe must be from

reputable source to verify

the recipe and the

process.

Time and temperature are

critical in pressure canner

cooking.

Pressure cooker

temperatures will exceed

212ºF.

10# pressure has

temperatures near 240ºF,

15# near 250ºF.

This will kill the bacteria if it

is held at long enough time

and the right amount of

pressure.

What’s the difference between

pressure canners?

The difference is in how the pounds of pressure are measured.

Weighted gauges "jiggle" or rock several times a minute

when they are maintaining the correct pressure and are

measured in 5# increments.

Dial gauge canners have a dial indicator to measure

pressure in the canner and measured in 1# increments.

SOURCE: http://www.umext.maine.edu/onlinepubs/htmpubs/images/canning3pg.jpg

What about other

methods or canning?

In open kettle cooking, food is cooked and

then packed into hot jars and sealed

without processing.

Open kettle canning, or processing of jars

in ovens, microwaves, or dishwashers are

not safe because the temperature reached

in this type of canning does not reach high

enough temperatures to kill all the bacteria

that may be present.

Forget Canning Fresh Salsa

Most fresh salsa recipes are

low acid foods, like onions

and peppers, mixed with high

acid foods, such as tomatoes.

Although the acid ingredients

help preserve fresh salsa,

extra acid must be added to

canned salsa because the

natural acidity will not be high

enough.

Use vinegar that is at least

5% acidity or bottled lemon

juice.

The best way to store fresh

salsa is in the freezer.

Why do you need lemon juice

when canning tomatoes?

Lemon juice, or food grade citric acid or 5% acidity

vinegar, are required as part of the food processing

method.

These help assure that the food product is acidic

enough.

If it is left out, it is now considered an unsafe

processing method and

should not be considered a

qualified canned food product.

Are homemade marinades or vegetables

in oil safe to exhibit?

No. Most homemade marinades and

vegetable oil products will not have

sufficient acidity to be shelf stable at

room temperatures. Since they need

to be refrigerated, they are not

suitable for county fair exhibits.

How come freezer jams can’t be

used at fair?

Freezer jam, and other uncooked

recipes are fine for home use. However,

since these jams require refrigeration,

they are not considered safe for 4-H fair

exhibits.

It would, however, make a great poster discussion on different methods for making jam and the food safety considerations needed.

What about gelatin jams?

Packaged gelatin based jellies may not be appropriate – pectin makes a better product, but if the recipe calls for the correct processing times the product will most likely still be considered safe to use.

Check the recipe carefully to make sure the product is safely prepared.

Preparing the Perfect Pie

Pie fillings can be safely using these three methods:

Commercial Thickener Products

Corn Starch

This may break down during the processing and

result in a runny filling product

Boiling ingredients until they thicken

This may result in a poorer quality product

Pie filling thickeners may also be added

when the pie is being made, instead of when

the canning procedure takes place.

How about pie fillings?

Clearing up confusion about Clear Jel® or

other Commercial Thickeners:

Clear Jel® is a modified starch product.

It acts as a thickening agent for the filling.

This will not break down during

processing, which would cause

a runny filling.

Using corn starch or other starch

based thickening agents will not

change the pH of the filling, and are

considered safe to use.

Rules and

Regulations for Food

Preservation

Projects

Guidelines for

Judging 4-H Foods

Projects.

How to Be a Good Judge

Familiarize yourself with

the food to be judged.

How to Be a Good Judge

Be informed. Know basic recipes and

preparation methods. A cake may have

been made from a standard, or using a

healthier adaption. How was it mixed?

The recipe and the method of mixing can

make a difference in the outcome of the

product.

How to Be a Good Judge

Be objective. You may be called upon to

evaluate a food you dislike or a food

prepared differently from your favorite way.

How to Be a Good Judge

Be positive. Point out what is good! Suggest

what could be done to improve it – as a

learning experience, not as a criticism.

How to Be a Good Judge

Explain why a product has been given a

certain rating.

Be consistent with the judgments and ribbon

placings that you make.

Remember – these are kids who are in the

beginning or the middle of the learning

process, not a national cooking competition.

We want excellence rewarded but we don’t

want spirits crushed.

Judging begins at the red ribbon.

A red ribbon means exhibit is average. It

meets all minimum requirements, shows

honest effort has been made and, while there

are visible signs of needed improvement, the

skill level of 4-H’er is improving.

A blue ribbon exhibit exceeds minimum

standards. The exhibit may have some

smaller flaws needing improvement.

A purple ribbon exhibit is outstanding and

flawless, or there are only few small flaws.

Most misunderstood ribbon in 4-H

competition is the white ribbon.

White ribbon means the exhibit

does not meet all minimum

standards. It DOES NOT mean the

exhibit isn’t worthwhile.

When a 4-H’er sees the ribbon on

their exhibits; first question to

ask is “What have I learned and

how can I make it better?”

4-H is a learning

experience.

Make it a positive one!

Questions?

Contact Information

For further questions relating to 4-H

foods projects, please email Nebraska

State Fair 4-H Food Superintendents

Amy Peterson apeterson3@unl.edu

Cami Wells cwells1@unl.edu

Know how. Know now.

4-H Foods & Nutrition Amy Peterson, MS RD, Extension Educator

State Fair 4-H Foods Superintendent

FAIRS, FUN, ANd … Food Safety?

University of Nebraska–Lincoln

Know how. Know now.

Resources

1. 4-H Foods Judging Guide Adapted and Revised Edition, University of Nebraska-

Lincoln Extension, 2007.

2. Judges Guide for Foods and Nutrition Exhibits, Kansas State University

Agricultural Experiment Station and Cooperative Extension Service, 2001.

3. Judging Home Preserved Foods, National Center for Home Food Preservation,

University of Georgia Cooperative Extension Service, 2003.

4. Canning Breads and Cakes, Cooperative Extension Service, University of

Georgia, 2000.

5. Food Safety Recommendations for Acceptable Fair Exhibits, Kansas State

University Agricultural Experiment Station and Cooperative Extension Service,

2001.

6. 2006 State Fair Foods FAQ, Iowa State Extension, 2006 Reviewed by Alice Henneman, MS RD, Extension Educator, UNL Extension