Why I’m a Volunteer

1. 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

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)

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 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.

9. 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.

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 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

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: Don’t 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 don’t 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: 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!

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 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.”

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.