Why Im a Volunteer

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Why Im a Volunteer

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Preparing chicken legs to be baked compared to chicken strips ... Shantituck Kitchen Tips. Pots & Pans. Some huge pots & some small pots not many medium pots ... – PowerPoint PPT presentation

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Title: Why Im a Volunteer

1
Why Im a Volunteer

Im 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

2
Day Camp

Kitchen Information

3
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)

4
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)

5
(No Transcript)
6
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

7
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

8
What are the Laws?

Kentucky Administrative Regulation 902 KAR 10140
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.

9
State Food Service Code

902 KAR 45005 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.

10
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.

11
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.

12
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.

13
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 doesnt 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

14
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.

15
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 Dont store the
lunch meat next to the raw hamburger!

16
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.

17
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

18
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.

19
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 dont
use the ice used in coolers to transfer sack
lunches for their drinks.

20
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

21
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 dont touch it if you dont have to
use plastic food prep. gloves where possible, and
DONT sit on the food preparation counters!

22
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.

23
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.

24
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.
This means 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

25
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

26
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.

27
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)

28
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

29
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.

30
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.

31
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.

32
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

33
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.
This means at breakfast, you must serve
individual containers of milk, and not pour from
a gallon jug

34
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.

35
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.

36
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

37
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)

38
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.

39
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.

40
State Food Service Code

Section 17 Cleaning and Sanitization
(3) Has to do with continuous food serving
throughout the day, which doesnt 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.

41
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.

42
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

43
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

44
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.

45
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

46
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.

47
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-dried before storage
Store them covered or inverted

48
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.

49
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

50
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.

51
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

52
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

53
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

54
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

55
Suppliers

Sysco delivers to camp
Cant have any Sysco food for Monday, because
they cant deliver Sunday afternoon
Sams (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)

56
Suppliers

Reardons 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

57
Suppliers

Gorden Food Service (GFS) Market Place
641 S. Hurstbourne Lane (behind Don Pablos)
502-326-1291
No membership required

58
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

59
RECIPES