4-H Food Booth Food Safety Training

Osceola County Fair

Gabriela MurzaUF/IFAS Osceola County Extension Services

Food Safety Principles

• Clean

• Separate

• Cook

• Chill

Food Safety

• How to Make Sanitizing Solution• Need– Bucket– Bleach

• Measurement– 1 Tablespoon bleach per GALLON of water

Food Safety

• Hand Washing Video

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

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

Food Item Number Sold Total Tally Total $

 BBQ Beef Sandwich ($4.50)

     

 Hotdog ($2.50)

     

 Chili Cheese Dog ($3.50)

     

 

Walking Taco ($2.00)

     

 Chili Bowl ($3.00)

     

 Chips ($1.00 )

     

 Candy ($1 .00) SAMPLE

   

(1 for $ .25)Airheads (5 for $ 1.00)

     

 Soda ($2.00)

  

  

  

 

Water ($1.00)

     

 Coffee ($1 .00)

     

 Hot Chocolate ($1 .00)

     

Food Booth Items Sold ChartClub Name ____________________________________

Amount of Start Up Money - $105

+ Amount Sold

Total: ______

Signature of Crew Chief2nd Adult

4-H Rep Signature

Completing Forms

• Video – Completing Forms

NAME TIME IN TIME OUT TOTAL TIME

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

Food Booth Sign InClub _____________ Date _____________

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

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

How Equipment Works

• Video – How Equipment Works

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)

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

How to Make Strawberry Cheesecake

• Wash hands and put gloves on• Place loaf on cutting board• Step 1 - cut loaf into 3 pieces

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

Handling Emergencies

• Video – Handling Emergencies

• Questions?• For more information, please contact Gabi at

321-697-3000