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									Letting Go of the Spatula

      CCCA Philadelphia
        Joe K. Wilson
Letting Go of the Spatula
 Why you might want to consider turning over
  your kitchen to a guest group that is
  interested in doing its own cooking, and how
  to protect property, inventory, and people in
  the process.
 Reactions & testimonials
 Why some camps have “let go”
 Safeguards needed
 Examples of forms & policies
 Weigh pros and cons
Letting Go of the Spatula: Reactions
 Once when a group was renting the kitchen, I came
  in and they had cardboard spread out over the floor
  near all the ovens and fryers (gas flames and
  all). They were preparing some sort of cabbage
  based concoction on the floor (on the
  cardboard). The same place they were walking
  through. When I tried to inquire what exactly was
  happening, no one in the kitchen spoke English or
  French or any other language that I could try. I had
  to leave, write it down, and hope for the best.
          Mike, LA
Letting Go of the Spatula: Reactions
   “Health department frowns”
   “Preserve your reputation”
   “Lots of liability”
   “Can only house one group at a time”
   “Need a licensed cook overseeing group”
   “Dangers of poor food prep skills”
   “Differing Definitions of „Clean!‟”
   “No control over food quality and safety”
   “Lock the pantry!”
Testimonials: New York
 Testimonial 1:
     “We don‟t allow our retreaters to use our
      kitchen. The NY State Health Dept. states
      that no food can be prepared and served on
      our premises other than by our own staff. Our
      groups aren‟t even allowed to bring food
      prepared at home and brought here to be
      served and eaten here.”
           Sue, Camp Pinnacle, Voorheesville, NY
Testimonials: New York
 Testimonial 2:
    “All camps must hire our head cook to be present in
     the kitchen but not necessarily to cook. We place a
     “Covenant Acres” label on all our stock. We post a
     blank paper to list items used from our stock. All
     camps must purchase the three soap and rinse
     containers for the dishwasher. We tell each camp they
     are renting our facility, not our supplies. Our county
     health department will be notified and they will inspect
     the kitchen during the week for all children‟s camps.”
            Tom, Pike, NY
Good Morning! We have changed our policy on using our kitchen a couple of times. This is what we are
currently doing and it works well:

1.) All camps must hire our head cook to be present in the kitchen but not necessarily to cook.
2.) Prior to any of our camps arrival, we place a "Covenant Acres" label on all of our stock. Everything
frozen has a black permanent marker of "CA" on it.
3.) In the kitchen on the cupboard, we post a blank paper to list items used from our stock
4.) All camps must purchase the three soap & rinse containers for the dishwasher.
5.) We tell each camp that they are renting our facility, not our supplies, which includes toothpicks, spices,
garbage bags, toilet paper, etc. If they use any supplies at all, we mark it on the list in the kitchen and they
are charged for it when they leave.
6.) They are responsible for keeping the kitchen clean, according to our standards, and leaving it in the
same condition as they found it. A cleaning guideline sheet is given to each camp. All damaged items must
be replaced with a new, not used, one or they are billed for each item.
7.) Our county health department will be notified and they will inspect the kitchen during the week for all
children's camps. They do not need to inspect family camps.
8.) A copy of their insurance policy naming us as a third party for a minimum of one million dollars must be
given one week prior to camp. They must carry their own liability insurance.
9.) Prior to their camp, we do a walk through and again at the end of the camp. Each camp is notified of
anything that may not be working properly or has some damage to it.
10.) We do not make exceptions to any of the above. I always have to remind them that we must be good
stewards of our property.

Hope this helps. If you need anything more, feel free to ask. Good luck.


Thomas W. Bartz
Executive Director
Covenant Acres Ministries, Inc.
7037 Albro Road
Pike, N.Y. 14130
(585) 493-2220
Testimonials: Indiana
 Testimonial 3:
     “We give our groups the options to cook for
      themselves. And most of them do. We don‟t
      have problems with groups stealing our food.
      And we haven‟t had any trouble with
      broken/damaged equipment.”
           Mike, Ray Bird Ministries, Indiana
Testimonials: Idaho
 Testimonial 4:
     “We are just getting started in rental and allow
      guests to use our kitchen. Right now we
      require a food handlers certificate and try to
      orient the rental cooks as to equipment and
      food storage.”
           Ed, Shiloh Bible Camp, Donnelly, Idaho
Testimonials: California
 Testimonial 5:
     “In California with all the regulation on health
      standards we do not rent out our kitchen. The
      liability of untrained people using our
      equipment, and bringing in food is not worth
      the risk.”
           Tom, ECCO, Oakhurst, CA
Testimonials: California
 Testimonial 6:
    “We are a small camp in the Sierra Nevadas.
     We rent the kitchen, which is a full
     commercially equipped facility, for $75 per day
     or $5 per camper per day. My wife has her
     safe serve course, so she is the one who
     makes sure that they are observing the basics.
     The kitchen can serve about 200 at a time.
     We have not had any major problems and
     many groups like to have their own ethnic
     food.”       Tom, Pilot Lake, La Porte, CA
Testimonials: Texas
 Testimonial 7:
    “…NO GO here in Galveston County. We are
     informed by the local and state health board
     inspector that our kitchen can‟t be used for
     cooking without a current health licensed
     cook.”        Mr. J, Camp Good News, TX

 Testimonial 8:
    “The state regulations state that they must be
     licensed by the health services, supervised by
     a licensed person, and must be a camp
     employee.”             Camp Arrowhead, TX
Testimonials: Texas
 Testimonial 9:
    We are a bit unique in that we make our facilities
     available free of charge to guests groups. We have
     five different sites, each with their own commercial
     kitchen which we allow groups to use. One group per
     site. We require each group to give us a Certificate of
     Insurance documenting that they have named us as
     “Primary Additional Insured” on their Commercial
     General Liability (CGL) insurance policy and we
     require each group to give us a certificate of insurance
     documenting that they have a camper accident/illness
     policy in force for their event.”
            John Worden, H.E. Butt Foundation, Kerrville, Texas
Testimonials: Texas
 Testimonial 10
     We do allow other groups to use our kitchen.
      We charge a $200 kitchen use fee and it must
      be left clean. We have never had a problem
      with anything. The other groups bring their
      own inventory. They may use some of our
      seasonings, but have never used enough to
      notice. It just hasn‟t ever been a problem for
           Donna, Camp Peniel, Marble Falls, TX
Testimonials: Minnesota
 Testimonial 11
     All groups have to prepare their own food. We
      have a capacity of 180 beds.
     We also will have a cook supervisor to
      oversee the use of the kitchen. This person
      supervises the use of the kitchen and will help
      with the cooking. You will still need people to
      help with kitchen duties. The camp does not
      provide any food.
           Doug, Grindstone Lake Bible Camp, Sandstone, MN
Letting Go of the Spatula:
Reaction Summary
               “Don’t Go There!”
Why Some Camps DO Go There
 Residential Kitchens
 No Year Round Kitchen Staff
 Groups “Grandfathered” In
 Ethnic Groups
 Camps With “Old” and “New” Kitchens
 Unusual Meal Situations
 Financial Motivation
 By Choice
Safeguards: Health Department
 Certification
      Your staff supervise the 4 S‟s*
         Service

         Safety

         Security

         Sanitation

      Require certified guest leader

   *Greg Hodgson, InterVarsity @ Toah Nipi, Rindge, NH
Safeguards: Health Department
 Varies by jurisdiction
      City, County, State may all differ
      Conflicting CCCA responses within a state
      Do your homework
 Separate kitchen may negate the issue
Safeguards: Liability
                   Require Certificate of
                      Camp named as
                       “Primary Additional
                       Insured” on CGL
                      $1,000,000 liability
                      Medical insurance proof
                      Denominations share
                   Require Cleaning Deposits
                   Health Department
                   Clear Rental Contracts
                      Spell out specifics
                      No surprises
Safeguards: Testimonial Email
   I cook at our camp during the summer and here is how we handle rental of
   our kitchen. We (I belong to one of 5 owning churches of our camp) run
   5 weeks of camp each summer the rest of the year our camp is available
   for group rentals. During our 5 weeks of camp our food is in a pantry. At
   the end of the summer if there is leftover food it is left in the pantry and is
   locked. The rental groups do not have access to a key. There is some
   equipment that we reserve for ourselves and that is placed in the pantry
   also at the end of our summer. As far as the other equipment goes, we
   have our camp caretaker do a check-in and out everytime a rental group
   uses the facility. Of course we do loose a few things from time to time but
   so far it hasn't been anything major. Our refrigerators and freezers are
   cleaned out at the end of our camping season so that is not an issue.
   When we rent out the camp the kitchen and dining hall is included in the
   cost of the rental.

   Chris McKaughan
   Grace Baptist Church
 Safeguards: Testimonial Email
Dan Hamilton here at Pleasant Valley Christian Camp. We are one of the few camps in the State of
Washington who still allows groups the option of doing their own food service. The different county's health
dep. Require that the kitchen be run by a certified cook who is under the supervision of a lead person for the
facility. In some county's the health department also requires the camps to submit there menus for revue. The
governing officials seam to need a job telling everybody what to do and how to do it for the "public good".
Our county officials seam to be under funded and have enough on their plates to keep them busy. So for
now we can still offer the choice to the different rental groups. Joe, I have been here for 21 years and in
those years I have never had to worry about a group damaging the equipment or running off with the camp's
goods. The groups we rent to are Christian and besides a mess of two, have conducted themselves with
honesty. I even offer the groups the openness of our supplies in case they have forgotten anything. I just
ask that they keep a record of it and let me know after the rental and it will be added to there bill. Now and
then you may get a broken plate or two but that is to be expected in any commercial kitchen.
We want the group's return business, for many years, so we open our house and treat them like we would
want to be treated. We have had groups return here every year that I have been here and in the long run
that much return business more than pays for anything that may have been forgotten or broken.
I bill for vandalism and destruction but not for where and tear. Most kitchen equipment can take whatever
can be dished out. It is built tough to last and that is why it cost so much. If equipment keeps braking with
use then it is time to get good new commercial equipment and leave the donated cast off's behind. Your
donor base will pony up for good kitchen equipment.
Now I know that doing the cooking for the different rental groups makes good money, but we have found that
one of the attractive draws to this camp as opposed to the "carpet on the floors" camps down the road, is the
option for them to do their own cooking. We got to pay for keep this place open year around and we can not
do that very well if no one is renting. Groups want options and that is what we give them.
              It is a pain in the toenails to keep our kitchen program
Safeguards:   going. Yes, we allow some groups to continue cooking for
              themselves -- primarily groups that are grandfathered in.

Testimonial   We have an inventory of everything in the kitchen posted (we
              really do not check each item) -- we also keep a locked
              cupboard with our really expensive knives and pots for our
Email         own groups cooking only). The list seems to be a deterrent
              in things going home and frankly, sometimes people do not
              know what they brought and it helps. All of our pots and
              bigger items have camp name engraved with a electric writer.
              We also literally have every drawer labeled with what goes
              where -- they are really cute labels that a creative cook
              completed (they are also covered with protective plastic ) -
              - they are small, and unobtrusive, but they really help when
              folks are putting things away.
              We require the PIC (Washington State Designation for Person
              In Charge -- or lead cook) to arrive first and go through
              camp procedures with camp staff. We also require that folks
              working in the kitchen post certifications on our bulletin
              board(food handler cards) and leave copies for our files.
              We also have cooking temperatures hanging in strategic
              places near food temp probes. Each year I feel that our
              liability and risk goes up. Age limitations are not always
              observed/enforced and sometimes our dishwasher takes a hit.
              We have an agreement that if anything is damaged they pay.
              We also have a cool notebook with the procedures for running
              the kitchen that is easy access and left for the PIC and
              others. We have detailed operative instructions hanging
              over dishwasher, mixer, and other items that need details.
              This is probably all repetitive but I send it as a way of
              supporting your attempt and as a review for us. Oh yeah --
              when the group departs, I remind them how much it would cost
              if we did the cooking and gathered the staff and had the
              groceries already here so they did not have to transport all
              of it. We also require them to remove all food from the
              premises including leftovers, condiments, and unused foods.
              Nothing is carried over or left as a favor for us. Anita M.
              Pittman, Executive Dir., Camp Bethel, Washington
Safeguards: Liability
 Post Rules
    Kitchen equipment operation
       Age requirements

       Commercial strength & speed

    Basic food handling requirements
       Gloves

       Hair restraint

       Food storage

 Hands-on kitchen tour
    Demonstrate equipment
    Review posted rules
 Checkout walk through
      1. Dishroom procedure
      2: Coffee machine
      3: Shiloh page 3 Part V Rental Payment
      4: Shiloh Camp rental rates
      5: Camp Phillip retreat group checklist
      6: Kitchen inventory
      7: Kitchen orientation for cooks*
      8: Rental group cleaning for kitchen*
      9: Standards for sanitation at NGYC*
             *David Green, Northern Grace Youth Camp
                               Dishroom Procedure
Close door and make sure drain plug is in before turning on machine
   Turn on machine 20 minutes before meal to heat up booster
   1) Fill utensil bucket with hot water and a little liquid soap
   2) Fill up sponge bucket with warm soapy water for washing tables
   3) As plates come in, scrape thoroughly and put in racks with large dishes in
   4) Over the drain, spray off excess food etc.
   5) Push rack into machine, and close door (machine starts automatically).
    Wait for wash and rinse cycle to complete before opening the door.
         This, takes about one minute.
   6) Pull out rack, and allow to dry, and cool a bit before stacking.
   7) Plastic cups need to have a rack over them to keep them from          blowing
  10) Place silverware into rack and run through. We usually
     dry with clean towel, on kitchen counter.
  11) After running all dishware through, shut off machine before
       draining out water CAUTION WATER IS HOT!!

   12) After draining, clean all surfaces, squeegee, and wash again, and wipe down
   with “409” or “Fantastic”
   13) Silverware water goes into pre-rinse drain not into dish machine.

   14) Sponges get wrung out, put into small rack and water drained into sink.
   15) Please do not leave water in machine between meals
   16) If alarm sounds on the machine, please call Gove Hill Staff

   17) Please make sure machine is off and clean before exiting dish room

                                         Thank you!
Examples: Forms & Signs

    1. Make sure machine is plugged in.
    2. Place filter into clean basket.
    3. For coffee, put three (3) rounded scoops of coffee into filter basket.
    4. Put clean, empty pot under basket before pouring water through.
    5. Fill plastic bucket up to black line and pour into top of “BUNN”.
    6. For decafe, and water, use the orange handle pots. For regular coffee, use
       Brown handle pots.
    7. For tea water, put filter into clean basket, fill plastic bucket just under the
       black line so as not to over flow pots.
    8. Please, Do not pour any liquid into machine other than clear water
    10. For assistance or questions, please see Gove Hill Staff.
Examples: Forms & Signs


 A. Renters MUST furnish medical insurance for each
    person on the grounds, In addition the Renter must
    furnish a $1,000,000 liability policy. A letter from
    your agent giving the extent of the coverage for your
    campers and naming Shiloh Bible Conference as
    additionally insured must be sent to the camp prior to
    the first day of your camp each year.

 B. Payment must be made prior to leaving the camp,
    unless prior arrangements have been made with the
    Shiloh Staff representative.

             Shiloh Bible Conference
Examples: Forms & Signs      CAMP RENTAL RATES

 We have a minimum daily requirement of $100 for each guest group.

 Winter Rates- Minimum Deposit $100 non-refundable Sept.15 to May 15
      Basic Rate:..........$9/person per 24 hour period
      Drop in Rates......2-6 hours in ½ rate, over 6 hours full rate
      Children: under 1 yr-free; 1-6 yrs. ½ rate, 7 and up, full rate
 Summer Rates- Minimum Deposit $100 non-refundable, May 16 to Sept. 14
      Basic Rate:..........$5/person per 24 hour period
      Drop in Rates......2-6 hours in ½ rate, over 6 hours full rate
      Children: under 1 yr-free; 1-6 yrs. ½ rate, 7 and up, full rate
 Normal weekly rental is from Sunday 3P.M. to Friday 1:30 P.M.
 Normal weekend rental is from Friday 3P.M. to Sunday 1:30 P.M.

 The Deposit of $100 is non-refundable. There is a $100 damage fee and $100
 cleanup fee. The Deposit is due with a signed rental contract before camp dates
 are confirmed. The $200 damage and cleanup fee will be due upon arrival. If
 there is no damage and the camp is clean then the $200 fee will be refunded or
 applied to the rental fee for the camp. The rental fee will be due at the close of

 Shiloh Bible Conference reserves the right to establish special rates for some
                                                  Shiloh Bible Conference
Examples: Forms & Signs
Examples: Forms & Signs
Examples: Forms & Signs
                                         Kitchen Orientation for Cooks
 Walk-in Cooler:
  Show that meats are kept on bottom shelf. Show where other items (dairy, produce, etc.) are generally kept.
  Explain how to rotate milk. They can remind SCRUBS to do this when getting milk out for meals.
  Nothing should be placed on the floor of the cooler.
  Light should be kept off and door shut tight whenever possible.
  Point out signs on cooler door--including the one to the left of the door re: cooking temps for meats.

 Clear Refrigerator
  Most condiments are kept here.
  Leftover desserts and other “raidable” foods can be put in here for late nights.
  Please label any foods “Do not eat” that you are saving for another meal so they do not get eaten by staff/counselors/helpers.

 Kitchen Chores List & Brooms
  Point out this list underneath the clock.
  If they have any questions about when or how to do these things, they can ask you.
  Point out brooms and dustpans to the right of the clear fridge.

 Commercial Toaster
  Demonstrate usage. Point out knobs for darker and lighter toast.
  It‟s usually set at about 3.5 for toast. The first 2 to 4 pieces will come out darker than the rest.
  For cleaning, it doesn‟t come apart, so wipe it down as well as you can with hot soapy water. Then spray with sanitizer and let air dry.

 Hobart Mixer
  Point out On/Off switch and the 3 different speeds. Always start on the lowest speed and work your way up to higher speeds when
  Show where attachments are and how to put them on and off.
  Demonstrate how to put the bowl on (the little knob needs to fit into the hole in the back) and pull the arm up to lift the bowl.

 Baking Ingredients
  Point out the flour and sugar bins. Also show where brown sugar, salt, spices, etc. are located.

 Microwave Ovens
  Explain how the “ancient” microwave works.
  This microwave does NOT have a turntable, so be sure to remember to rotate the dishes around when nuking for more than a couple
    of minutes.
  Show where the newer one is. This one DOES have a turntable.

Examples: Forms & Signs
                            Rental Group Cleaning for Kitchen
       1.   Please make sure all dishes are clean, dried and put away.
       2.   Wipe down all counters and the rolling carts.
       3.   Wipe out microwaves (if used).
       4.   Clean griddle (if used) with griddle cleaner and scrub pad. Rinse with clean
            water and rag. NOTE: The griddle is quite warm even when it is off
            because of the pilots. Please be careful not to burn yourselves. Slide
            the grease catcher out (it‟s on the right side of the griddle) and rinse out with
            the sprayer and dish soap. Dry it and slide it back on.       (This can be a gross
            job. Wear a brown waterproof apron if you like.)
       5.   Wipe down burner area (on stove top) as reasonably well as you can.
       6.   Wipe out sinks, and wipe walls behind sinks (they tend to get food stuck on
       7.   Move mats outside in a pile (if good weather). Otherwise, pile them in the
            dining hall. Also, move rolling carts, garbage cans, mixer stand, stools, and
            “cookie sheet cart” into the dining hall area. Sweep the kitchen very well, and
            remember to sweep underneath the serving line.
       8.   Mop with the big mop, using the yellow bucket and wringer. Use floor cleaner
            according to directions. Turn on the fans to make the floor dry more quickly,
            then (once dry) put carts and the like back, and then the mats. While you‟re
            waiting for the floor to dry, you can take the garbages out to the dumpster.
            Please pay attention to which dumpsters are recycling, and which one is for
            trash. From left to right it goes: COMMINGLED RECYCLABLES (glass,
            aluminum, and plastic), PAPER (clean cardboard and office paper), TRASH
            (everything else). Please take care to use the correct dumpster, or else
            someone from our staff has to go “dumpster diving” to sort it all out. Thanks!
       9.   By law, our dirty mop water cannot go down the sinks in the kitchen or
            outside. Please dump it in the mop sink.

       Thank you so much for your help. Your work in cleaning
       enables us to rent our facilities at the lowest price possible. We
       appreciate your efforts.
          Standards for Sanitation & Cleanliness at NGYC:
Examples: Forms & Signs
         1. Dishes shall be scraped, pre-washed, rinsed and sent through dishwasher.
         2. All dished must be air dried except large cooking vessels as necessary. All
            pots, bowls and pans, etc. should be stored upside-down except those in
            enclosed cupboards.
         3. Sinks, dish pans, dish tables and carts must be cleaned after dishes are
         4. Counters and work tables shall be wiped and sanitized after every meal or
            between contact with meat and vegetables. Use spray sanitizer.
         5. Slicer shall be disassembled, cleaned and sanitized after each use or between
            slicing meats and vegetables. Mixers shall be cleaned after every use.
         6. All food ready-to-eat (no further cooking such as: raw vegetables, breads,
            cooked foods, drink mixes) must be handled with gloved hands or utensils.
         7. Perishable foods (such as meats and cooked foods) must be kept hot (above
            140F) or cold (under 40F) until served or refrigerated.
         8. The griddle must be scrubbed and cleaned (including grease tray) after each
         9. Spills in ovens, on stove-top, and in microwaves must be cleaned up after
            each use.
         10. Mats must be taken up and floor mopped each day. Mats should be
            scrubbed and washed or sent through the dishwasher twice per week.
CCCA Camp Resources
 H.E. Butt Foundation
CCCA Camp Resources
 H.E. Butt Foundation

 CCCA Kitchen Use Data Base
 Internet
     for free posters
CCCA Camp Resources
CCCA Camp Resources
Cons of “Letting Go”
 Health Department
 Liability
 Can only house one group at a time
 Sanitation
 Food quality
 Theft and breakage
 Income loss from prepared food sales
 Managing and enforcing contracts
Pros of “Letting Go”
 Keep historical group relationships alive
 Fewer kitchen staff needed in off season
 Give staff holiday weekends off
 Increased housing sales
 Increased ethnic group use
 Encourage smaller groups to attend
 Groups minister to each other by cooking
 Reduce money tied up in food inventory
Letting Go of the Spatula: Summary
 Individual camp‟s choice
 Sound reasons on both sides of argument
 Might consider “old kitchen/new kitchen”
 Realize the limitations
 Consider the advantages
Don’t Be Afraid to Let Go of the Spatula!

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