Day Camp

Why I‟m a Volunteer

► I‟m a Girl Scout volunteer because…

 I love my daughter

 I still have a lot to learn

 I need guidance

 of the girls who have no father figure

 I'm a good listener

 of their reaction when they learn something new

 of my reaction when they learn something new

 girls have no limits in life

 girls have questions

 girls have unlimited opportunities

 I don't want my girls to depend on a man

 I make the time

 I'm proud of their accomplishments

 I love to give pats on the back

 they are worth every minute of my time

 I don't have all of the answers

 I'm man enough to be a Girl Scout

Day Camp

Kitchen Information

Nutrition

► Children are very active at camp and need

enough calories to get them through the

day

► Limit empty calories, and offer all of the

recommended food groups

► Pay attention to serving sizes, and be sure

to offer the recommended serving sizes

(e.g., if the package recommends 5 chicken

nuggets per person, do not limit girls to 3)

Nutrition

► Ensure water is available at all times

► Vegetarian choices should also offer proteins and

high-quality calories from all the food groups

 There are multiple types of “vegetarians” out there.

Some are content with fish sticks. Others only eat eggs

or cheese. Pure “vegans” eat neither fish, nor animal

products

 Try to accommodate vegetarian choices within your

menu for everyone else (i.e. taco day offer refried

beans to everyone, these can replace taco meat)

Cooking from Scratch

► Saves money (pre-packaged food costs more)

 Some pre-packaged food is advantageous (e.g. instant

mashed potatoes & pre-cut fries)

► Grilled food has a better taste

 Bring your own grill & charcoal

 Prepare grill in plenty of time to cook the food

► Easy to cook

 3 ½ boxes of cake mix to one sheet cake pan

► Industrial mixer available in kitchen

Cooking from Scratch

► May be slightly more labor intensive

 Preparing chicken legs to be baked compared to chicken

strips that just need to be poured out on a pan

What are the Laws?

► Kentucky Administrative Regulation 902 KAR

10:140 identifies Day Camps as subject to state

regulation

 Section 5 (2) states: “All camp food preparation and

service facilities shall comply with the provisions of KRS

219.011 to 219.081 and 219.991 and the State Food

Service Code. If food for campers and staff is not

prepared by the camp, food shall be obtained from a

commercial food service establishment holding a valid

permit from the cabinet. “

 This means that food provided by the camp must meet

the State Food Service Code.

State Food Service Code

► 902 KAR 45:005 governs food preparation.

► Section 4: Food Supplies

 DO NOT use food or food products canned,

prepared, or processed at home. Use only

properly packaged and labeled food products.

Prepared foods must be prepared at the camp

ONLY.

 DO NOT use cracked or dirty eggs.

State Food Service Code

► Section 5: Food Protection

 (1) “Food shall be protected while being stored,

prepared, displayed, served, or transported from

potential contamination including dust, insects, rodents,

unclean equipment and utensils, unnecessary handling,

coughs and sneezes, flooding, drainage and overhead

leakage or condensation. The temperature of potentially

hazardous foods shall be forty-five (45) degrees

Fahrenheit or below or 140 degrees Fahrenheit or above

at all times, except during necessary periods of

preparation and service. Shell eggs shall be stored at

forty-five (45) degrees Fahrenheit or below.”

State Food Service Code

► Section 5: Food Protection

 (2) has to do with additives. Do not add

unapproved or unsafe food coloring.

 (3) “Spoiled, damaged, returned or detained

food items shall be segregated from other foods

pending final disposition. A designated area

shall be established for temporarily holding

returned and damaged food items awaiting

disposition. The area shall be marked or

identified as, „Not for sale or consumption‟.”

State Food Service Code

► Section 5: Food Protection

 (4) has to do with catastrophic events (such as

power outage) that prevents storage of food at

required temperatures. DO NOT serve food

that has not been properly maintained under

these conditions.

State Food Service Code

► Section 6: Food Storage

 (1) “Food, whether raw or prepared, if removed from

the container or package in which it was obtained, shall

be stored in a clean covered container except during

necessary periods of preparation or service. Container

covers shall be impervious and nonabsorbent, except

that linens or napkins may be used for lining or covering

bread or roll containers. Solid cuts of meat shall be

protected by being covered in storage”

 This means that if a plastic package doesn‟t have a

reclosable opening, you MUST place the opened

package in a clean covered container (zip lock bag at

least). Examples: cheese, lunch meat, lettuce,

tomatoes

State Food Service Code

► Section 6: Food Storage

 (2) “Containers of food shall be stored a minimum of six

(6) inches above the floor in a manner that protects the

food from splash and other contamination, and that

permits easy cleaning of the storage area”

 (3) “Food or containers of food shall not be stored

under exposed sewer or nonpotable water lines, except

for automatic fire protection sprinkler heads. Food shall

not be stored in toilet rooms or toilet room vestibules.”

State Food Service Code

► Section 6: Food Storage

 (4) “Food not subject to further washing or

cooking before serving shall be stored in a way

that protects it against contamination from food

requiring washing or cooking. Food shall be

stored in a way that protects it from cross-

contamination.” EXAMPLE: Don‟t store the

lunch meat next to the raw hamburger!

State Food Service Code

► Section 6: Food Storage

 (5) “Packaged food shall not be stored in

contact with water or undrained ice. Wrapped

sandwiches shall not be stored in direct contact

with ice or water.” EXAMPLE: When sending

sack lunches with the horse unit, do not put

them in a cooler directly with ice. Put the ice in

Zip lock bags first, or better yet use freezable

ice packs to chill the cooler.

State Food Service Code

► Section 6: Food Storage

 (6) “Unless its identity is unmistakable, bulk food such

as cooking oil, syrup, salt, sugar, flour, meal and similar

products, not stored in the container or package in

which it was obtained shall be stored in a container

identifying the food by common name.”

 (7) has to do with having enough refrigeration to ensure

refrigerated foods are kept at 45 degrees or below. Be

sure to check the thermometers on the walk-in

refrigerator regularly, and report any abnormalities to

Thomas

State Food Service Code

► Section 6: Food Storage

 (8) “The temperature of potentially hazardous

foods requiring refrigeration shall be forty-five

(45) degrees Fahrenheit or below except during

necessary periods of preparation.”

 (9) “Frozen foods shall be kept frozen and

should be stored at a temperature of zero

degrees Fahrenheit or below.”

State Food Service Code

► Section 6: Food Storage

 (10) “Ice intended for human consumption shall

not be used as a medium for cooling stored

food, food containers, or food utensils… Ice

used for cooling and maintaining cold

temperatures of stored food and food

containers shall not be used for human

consumption.” Meaning: Girls don‟t use the ice

used in coolers to transfer sack lunches for their

drinks.

State Food Service Code

► Section 6: Food Storage

 (11) has to do with hot foods. Basically, hot foods must

be maintained at 140 degrees Fahrenheit or above

during storage. The camp kitchen DOES have a food

warmer with a thermometer to set the temperature at

which it keeps the food. Use it! This rule also applies

to steam tables. Food should be 140 as it is served

 (12) requires hot food to be kept at 140 degrees as it is

being transported

State Food Service Code

► Section 7: Food Preparation

 (1) “Food shall be prepared with the least

possible manual contact, using suitable utensils,

and on surfaces that prior to use have been

cleaned, rinsed and sanitized to prevent cross-

contamination.”

►This means: don‟t touch it if you don‟t have to; use

plastic food prep. gloves where possible, and DON‟T

sit on the food preparation counters!

State Food Service Code

► Section 7: Food Preparation

 (2) “Raw fruits and raw vegetables shall be washed thoroughly

before being cooked or served”

 (3) “Potentially hazardous foods requiring cooking shall be cooked

to heat all parts of the food to a temperature of at least 140

degrees Fahrenheit prior to being placed in steam tables or other

hot storage facilities except that:

► (a) Poultry, poultry stuffings, and stuffed meats shall be cooked to

heat all parts of the food to at least 165 degrees Fahrenheit with no

interruption of the cooking process.

► (b) Raw pork and products containing raw pork shall be cooked to heat

all parts of the food to at least 150 degrees Fahrenheit.

► (c) Rare roast beef shall be cooked to an internal temperature of at

least 130 degrees Fahrenheit, and rare beef steak shall be cooked to a

temperature of 130 degrees Fahrenheit unless otherwise ordered by

the immediate customer.

State Food Service Code

► Section 7: Food Preparation

 (4) Reconstituted dry milk and dry milk products

may be used in instant desserts and whipped

products, or for cooking and baking purposes.

 (5) Liquid, frozen, dry eggs and egg products

shall be used only for cooking and baking

purposes.

State Food Service Code

► Section 7: Food Preparation

 (6) “Potentially hazardous foods that were cooked and

then refrigerated shall be reheated rapidly to 165

degrees Fahrenheit or higher throughout before being

served or before being placed in a hot food storage

facility. Steam tables, bainmaries, warmers, and other

hot food holding facilities are prohibited for the rapid

reheating of potentially hazardous foods.”

► Thismeans you cannot use the food warmer to reheat leftovers

(you must cook it again to reheat it), and it means you must

reheat to 165 degrees

State Food Service Code

► Section 7: Food Preparation

 (7) Nondairy creaming, whitening, or whipping

agents may be reconstituted on the premises

only when they will be stored in sanitized,

covered containers not exceeding one (1) gallon

in capacity and cooled to forty-five (45) degrees

Fahrenheit or below.

►Possible use of this would be Dream Whip

State Food Service Code

► Section 7: Food Preparation

 (8) Metal stem-type numerically scaled

indicating thermometers accurate to plus or

minus three (3) degrees Fahrenheit shall be

provided and used to assure attainment of

proper internal cooking temperatures of all

potentially hazardous foods.

►This is a requirement. You must have a

thermometer on-hand at all times to test the

temperature of cooked foods.

State Food Service Code

► Section 7: Food Preparation

 (9) has to do with the proper ways to thaw

hazardous foods:

►In a refrigerator 45 degrees or lower

►In flowing water of 70 degrees or below, where the

flowing water can remove loose food particles

►In a microwave ONLY if the food will be immediately

cooked in a conventional or microwave oven

►Thawing as part of the conventional cooking process

(that is, it goes straight from freezer to heated oven)

State Food Service Code

► Section 8: Displaying and Serving Food

 (1) “Potentially hazardous foods shall be kept at

a temperature of forty-five (45) degrees

Fahrenheit or lower or at a temperature of 140

degrees Fahrenheit or higher during display and

service. “

►This means cooked meats MUST be maintained at

140, even while they are on the table being served

State Food Service Code

► Section 8: Displaying and Serving Food

 (2) Food, except raw fruits and vegetables, on

display shall be protected from consumer

contamination by the use of package

overwrapping; counter service line or salad bar

food guards; display cases; or other effective

means.

►This means that if you have a serving line, you

should cover the “served” side of trays with

protective wrap, and only open the “server” side.

State Food Service Code

► Section 8: Displaying and Serving Food

 (3) “Reuse of soiled tableware by self-service

consumers returning to the service area for

additional food is prohibited.”

►This means that if you offer the girls seconds from a

serving line, they must use a clean plate, just like at

your favorite buffet restaurant.

►In addition, the reg further states that you must post

this policy.

State Food Service Code

► Section 8: Displaying and Serving Food

 (4) has to do with serving utensils. During food

service, but between use, they must be kept

either:

►“Stored in food containers with the food they are

being used to serve; or

►(b) Stored clean and dry; or

►(c) Stored in running water; or

►(d) In the case of dispensing utensils and malt

collars used in serving frozen desserts, stored either

in a running water dipper well, or clean and dry.”

State Food Service Code

► Section 8: Displaying and Serving Food

 (5) Ice for consumer use shall be dispensed

only with scoops, tongs, or other ice-dispensing

utensils... Between uses during service, ice-

dispensing utensils and ice receptacles shall be

stored in a way that protects them from

contamination.

►The scoop should not be kept inside the ice maker

State Food Service Code

► Section 8: Displaying and Serving Food

 (6) Sugar, condiments, seasonings, and dressings for self-service

use shall be provided only in individual packages or from

dispensers or containers that protect their contents.

 (7) Milk and milk products for drinking purposes shall be provided

to the consumer in an unopened, commercially filled package not

exceeding one (1) pint in capacity, or served from an approved

bulk milk dispenser. If a bulk dispenser for milk or milk products is

not available and portions of less than one-half (1/2) pint are

required for mixed drinks, cereal, or dessert service, milk and milk

products may be poured from a commercially filled container of not

more than one-half (1/2) gallon capacity.

► Thismeans at breakfast, you must serve individual containers of milk,

and not pour from a gallon jug

State Food Service Code

► Section 8: Displaying and Serving Food

 8) “Cream, half and half, or nondairy creamers or

whitening agents shall be provided in an individual

service container, protected pour-type pitcher or drawn

from a refrigerated dispenser designed for that service”

 (9) “Once served to a consumer, individual portions of

food shall not be served again. Packaged food, other

than potentially hazardous food, that is still packaged

and is still wholesome, may be re-served.”

State Food Service Code

► Section 9: Food Transportation

 “During transportation, food and food utensils shall be

in covered containers or completely wrapped or

packaged so as to be protected from contamination.

During transportation, including transportation to

another location for service or catering operations, food

shall meet the requirements of this administrative

regulation relating to protection and storage of food.

Cold, potentially hazardous foods shall be maintained at

forty-five (45) degrees Fahrenheit or below during

transportation.”

State Food Service Code

► Section 10: Employee Health

 “No person, while infected with a disease in a

communicable form that can be transmitted by

foods or who is a carrier of organisms that

cause a disease or while afflicted with a boil, an

infected wound, or an acute respiratory

infection, shall work in a food service

establishment”

State Food Service Code

► Section 11: Personal Cleanliness

 Anyone involved in food preparation or serving

must wash their hands and keep them clean,

and must NOT use kitchen sinks to do so

► Section 12: Clothing

 Wear appropriate, clean clothing, and workers

with long hair must restrain it. Those doing

food preparation MUST wear hairnets, hats or

scarves (there is no exception for short hair)

State Food Service Code

► Section 13: Employee Practices

 (1) “Employees shall eat food, drink, or use tobacco only in

designated areas. The area shall not be designated if consuming

food there might result in contamination of other food, equipment,

utensils, or other items needing protection.”

► Remember that Girl Scout rules prohibit tobacco use around girls

► Kitchen staff cannot eat in the kitchen

 (2) “Employees shall handle soiled tableware in a way that

minimizes contamination of their hands.”

 (3) “Employees shall maintain a high degree of personal cleanliness

and shall conform to good hygienic practices.”

 (4) “Employees shall remove all insecure jewelry, and during

periods if food is manipulated by hand, remove from hands any

jewelry that cannot be adequately sanitized.”

State Food Service Code

► Sections 14-16 have to do with the equipment and

their installation and are not really relevant to day

camp kitchen staff

► Section 17: Cleaning and Sanitization

 (1) Tableware shall be cleaned and sanitized after each

use.

 (2) Kitchenware and food-contact surfaces of equipment

used in the preparation, service, display or storage of

potentially hazardous foods shall be cleaned and

sanitized after each use and following any interruption

of operations during which time contamination may

have occurred.

State Food Service Code

► Section 17: Cleaning and Sanitization

 (3) Has to do with continuous food serving throughout

the day, which doesn‟t apply to day camp

 4) “The food-contact surfaces of grills, griddles, and

similar cooking devices and the cavities and door seals

of microwave ovens shall be cleaned at least once a

day, except that this shall not apply to hot oil cooking

and filtering devices and systems. Food-contact surfaces

of all cooking equipment shall be kept free of encrusted

grease deposits and other accumulated soil.”

State Food Service Code

► Section 17: Cleaning and Sanitization

 (5) “Nonfood contact surfaces of equipment

shall be cleaned as often as is necessary to

keep the equipment free of accumulation of

dust, dirt, food particles, and other debris.”

State Food Service Code

► Section 17: Cleaning and Sanitization

 (6) “Cloths used during service for wiping food spills on

food-contact surfaces shall be clean, dry, and used for

no other purpose. Moist cloths used for wiping food-

contact surfaces of equipment shall be clean and rinsed

frequently or stored in [an approved sanitizing solution].

Moist cloths, or sponges, used for cleaning nonfood-

contact surfaces shall be clean and used for no other

purpose. These cloths shall be rinsed frequently or

stored in [an approved sanitizing solution].”

► Separate cloths for food-contact and non-contact food surfaces

► When not being used, store cloths or sponges in solution. Do

not let them lie on countertops, or on sink faucet

State Food Service Code

► Section 17: Cleaning and Sanitization

 (7) “If manual cleaning and sanitizing is used, sinks shall be

cleaned prior to use. Equipment and utensils shall be preflushed or

prescraped and, when necessary, presoaked to remove gross food

particles and soil. Equipment and utensils shall be thoroughly

washed in a hot detergent solution at a temperature of at least

ninety-five (95) degrees Fahrenheit in the first compartment, rinsed

in the second compartment and shall be sanitized in the third

compartment according to one of [the following methods]:”

► Immersion in clean hot, 170 degree water for ½ minute

► Immersion in clean, 75 degree water with 50 ppm chlorine for 1

minute (1 tablespoon bleach per gallon of water will do)

► Immersion in solution of other sanitizing chemical equivalent to

chlorine, at 75 degrees for 1 minute

 Use of the three compartment sink is required

 Note that utensils MUST be immersed, not sprayed, when sanitized

State Food Service Code

► Section 17: Cleaning and Sanitization

 (8) has to do with mechanical cleaning (i.e.

dishwashers) which does not apply to day camp

 (9) If chemicals are used for sanitization, they

shall be automatically dispensed in

concentration and for a period of time as to

provide effective bactericidal treatment of

equipment and utensils. Wash water shall be

kept clean.

State Food Service Code

► Section 17: Cleaning and Sanitization

 (10) has to do with machine sanitization, which

does not apply to day camp

 (11) All equipment and utensils shall be air-

dried.

►This means no hand drying either with paper towels

or dish towels

State Food Service Code

► Section 18: Equipment and Utensil Storage

 (1) Cleaned and sanitized equipment and

utensils shall be handled in a way that protects

them from contamination. Spoons, knives, and

forks shall be touched only by their handles.

Cups, glasses, and bowls shall be handled

without contact with inside surfaces or with

surfaces that contact the user's mouth.

State Food Service Code

► Section 18: Equipment and Utensil Storage

 (2) “Cleaned and sanitized utensils and movable

equipment shall be stored at least six (6) inches

above the floor in a clean, dry location in a way

that protects them from contamination by

splash, dust and other means. The food-contact

surfaces of fixed equipment shall also be

protected from contamination.”

►Air-driedbefore storage

►Store them covered or inverted

State Food Service Code

► Section 19-23: Facility Requirements that

do not apply to day camp

► Section 24: Garbage and Refuse

 (1) Garbage and refuse shall be kept in durable

insect-proof and rodent-proof containers that

are leak-proof and do not absorb liquids. Plastic

bags and wet-strength paper bags may be used

to line these containers, and may be used for

storage inside the food service establishment if

protected from insects and rodents.

State Food Service Code

► Section 24: Garbage and Refuse

 (2) Containers, compactors, and compactor

systems shall be easily cleanable, shall be

provided with tight-fitting lids, doors, or covers,

and shall be kept covered if not in actual use.

Drain plugs, where required, shall be in place at

all times, except during cleaning.

►This means you MUST keep lids on the garbage cans

in the kitchen

State Food Service Code

► Section 24: Garbage and Refuse

 (3) There shall be a sufficient number of containers to

hold all the garbage and refuse that accumulates.

 (4) After being emptied, each container shall be

thoroughly cleaned on the inside and outside in a way

that does not contaminate food, equipment, utensils, or

food-preparation areas. In new establishments, suitable

facilities, including hot water and detergent, shall be

provided and used for washing containers.

State Food Service Code

► Section 24: Garbage and Refuse

 (5) The garbage and refuse on the premises

shall be stored in a place inaccessible to insects

and rodents. Outside storage of plastic bags or

wet-strength paper bags or baled units

containing garbage or refuse is prohibited.

Cardboard or other packaging material not

containing garbage or food wastes need not be

stored in covered containers.

► Sections 24-26 do not apply to day camp

State Food Service Code

► Section 24: Garbage and Refuse

 (5) The garbage and refuse on the premises

shall be stored in a place inaccessible to insects

and rodents. Outside storage of plastic bags or

wet-strength paper bags or baled units

containing garbage or refuse is prohibited.

Cardboard or other packaging material not

containing garbage or food wastes need not be

stored in covered containers.

► Sections 24-26 do not apply to day camp

State Food Service Code

► Section 27: Cleaning Physical Facilities

 You must keep the floor clean and free of dust

 You may wet-clean (mop) the floor, but do so

when not preparing food

State Food Service Code

► Find the entire regulation on the web at:

http://www.lrc.state.ky.us/kar/902/045/005.htm



► For more food safety information:

http://www.foodsafety.gov



► State regulations concerning other aspects of

camp which applies to day camps including

sleeping facilities, lavatories, water supplies, etc:

http://www.lrc.ky.gov/kar/902/010/040.htm

Suppliers

► Sysco delivers to camp

 Can‟t have any Sysco food for Monday, because they

can‟t deliver Sunday afternoon

► Sam‟s (membership required)

 Great prices and in bulk, but you have to pick it up

 Have to get special permission to use Girl Scout check

► Dryden Provision Co. Inc.

 1016 E. Washington St.

 502-583-1777

 Very cheap lunch meats, but you have to slice them

 Must buy meat by the case (hams are 4 to a case &

turkey breast are 2 to a case)

Suppliers

► Reardon‟s Fruit Market

 6462 W Hwy 146 in Crestwood

 502-241-0129

 Good prices on pre-cut salad, fruits & vegetables

► Wal-Mart

 Good to use for items not needed in large quantities

 Located on Preston Hwy about 2 miles north of Hebron

Lane

Suppliers

► Gorden Food Service (GFS) Market Place

 641 S. Hurstbourne Lane (behind Don Pablo‟s)

 502-326-1291

 No membership required

Shantituck Kitchen Tips

► Pots & Pans

 Some huge pots & some small pots not many medium

pots

► Dish clothes & towels (can be washed and dried

but no more than a couple of loads each day)

► Pre-heating the ovens (start early)

► Warmer cabinet (keep the food hot)

► No chafing dishes for serving hot food

► Knives & Utensils

RECIPES

► Yesyou can! It doesn‟t have to come

precooked, flash frozen! Many nutritious

meals are just as easy to prepare from

scratch, and MUCH cheaper.

Recipes

► Baked Chicken legs (buy chicken by the case)

 Salt & pepper

 Roll in flour

 Dip in cooking oil

 Bake on foil covered cookie sheet at 350°

Recipes

► Easy Cobbler (serves about 28)

 Aluminum pan big enough for a turkey

 2 - #10 cans of fruit

 1 ½ boxes of white or yellow cake mix

 10 pats of butter

 Bake at 350° till cake mix is golden

Recipes

► Spaghetti (serves 170)

 Approximately 24 pounds of spaghetti

 4 - #10 cans of spaghetti sauce

 15 lbs hamburger meat

Recipes

► Popcorn

 16 quart stock pot

 2 cups popcorn

 2/3 cup popcorn oil

 Salt to taste

 Mix all ingredients in stock pot on high heat

making certain to shake the pot.