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 Item Number Sold Total TallyTotal $ 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 Chart Club Name ____________________________________ Amount of Start Up Money - $105 + Amount Sold Total: ______ Signature of Crew Chief 2 nd Adult 4-H Rep Signature

8. Completing Forms Video – Completing Forms

9. NAMETIME INTIME OUTTOTAL TIME 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