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					                  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.

				
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