Food Service Manual
Contents
1. 1 Moisture In food industry there is a moisture index called Water Activity The magic number 0 85 is the minimum moisture level required for bacteria to grow Below this level are things such as jellies candy flour and dry noodles Above this everything is in the Potentially Hazardous Food category including meat soft cheese and eggs 2 Acidity pH Bacteria grow best when food is neutral or slightly acidic The magic number here is a pH of 4 6 Below pH 4 6 foods is too acid to grow bacteria 6 there is potentially Hazardous Food C THE TIME TEMPERATURE EQUATION The basic concept in time temp is that the longer you expose food to the temperatures that encourage bacteria growth which is between 40 and 140 F the faster that food is going to spoil 1 Below 40 F All Potentially Hazardous food must always be stored at this temp range 2 Above 140 F Food that has been cooked and being held to be eaten later must be kept at a minimum temp of 140 F Proper Storage of Foods We must remember that all food is perishable The perish ability of potentially hazardous food is rather obvious sometimes while other less obvious foods may be over looked dried or sealed foods We must think of the storage of foods as we bring them into camp and those meals that have already been cooked For example if we fix a Dutch oven full of our favorite camp chef s delight and several hours later decide eat to some more it may not be safe especia2. Breakfast options A Cold Cereal Variety Milk Juice B Bagels with Cream Cheese Milk Juice C Biscuits and Sausage Gravy Milk Juice Lunch Options Cold A Cut 3 Meat Subs Cheese Fruit Bug Juice Vegie B Cold Cut Sandwiches Cheese Chips Bug Juice Fruit C Grilled Cheese Chips Bug Juice Fruit Dinner Options A Chicken Parmesan Potato Wedges Milk Bug juice Fruit B Veal Parmesan Vegetable Salad Dressing Milk Bug Juice Fruit C Meatballs Noodles Gravy Salad Dressing Milk Bug Juice Fruit D Hamburgers Buns Cheese Chips Veggies Fruit or Cookie Sunday Dinner Build a Burger Burger 2 each Double Decker Bun 1 each Cheese 2 slices Lettuce 2 ounces Tomato 2 slices Onion 2 slices Vegetables 4 sticks Chips 2 ounces Watermelon 1 slice Pickle Spears 2 each Preparation Instructions Please keep in mind that in an effort to help out the environment we have gone green This means you will be expected to help us by bringing your own MESS KIT to this dinner If you do not have one you can purchase one in the river store Dinner will be served directly following flags DON T BE LATE The Camp Staff is happy to prepare this dinner for you so you can enjoy your first day in camp WELCOME TO CAMP Monday Breakfast Eggs Biscuits and Gravy Eggs 3 ounces Biscuits 2 each Gravy 4 ounces Jelly 1 ounce Apple Juice 8 ounces Milk pint Shredded Cheese ounce Sausage
3. F B Precooking Foods Never partially precook foods for camp This could greatly accelerate bacterial growth Proper Disposal and Storage of Garbage It is very important to properly store and eliminate trash and garbage in camp Keep your trash and garbage at least 90 feet from the food storage and cooking areas It is desirable to keep your campsite clean This is only common sense It eliminates pests such as insects rodents and other larger wild animals from your camp It is at times possible to burn some trash check with local regulations It is very dangerous to burn plastic bags All plastics give off toxic fumes when burned It s just not appropriate to allow Scouts to be exposed to these very toxic and poisonous gasses All trash and garbage should be stored in heavy duty plastic bags in a place where animals won t get into it Any trash that can t be burned must be carried out Always consider the placement of your latrine Latrines should be located at least 300 feet or more from the food storage and cooking areas Latrines should be located on level ground Never uphill from the campsite or water supplies You don t want the latrine in a place where a heavy rainfall could cause it to contaminate either your water source or your campsite It is the responsibility of the Scoutmaster and Senior Patrol Leader to inspect their camp for proper cleanliness It is the policy of the BSA to always leave your site neater and cleaner than before
4. Fruit 3 ounces Milk Y2 pint Preparation Instructions 1 Brown ground beef in a pot over the fire or on a burner mix in seasoning 2 Add meat to shells and top with lettuce cheese salsa and sour cream Creative make a Mexican salad on side with salsa and sour cream or even with meat Grace Heavenly father thank you for this blissful day and the food to go along with it Please grant good weather for tomorrow Amen DON T FORGET ICE CREAM SOCIAL TONIGHT Friday Breakfast Egg McBiscuits Biscuits 1 per youth 2 per adult Eggs 1 per youth 2 per adult Sausage Patties 2 each Cheese 1 per youth 2 per adult Juice slice6 ounces Milk Y2 pint Preparation Instructions 1 Cook the sausage patties on a skillet or sheepherder s stove 2 Cook the egg patties on a skillet or sheepherder s stove 3 Warm the biscuits and enjoy be creative egg w cheese sandwich sandwich with eggs on side or sandwich all together Grace Thank you Lord for the food that we receive and please grant us safe passage throughout the day Amen Friday Lunch Sub Sandwiches Sub Buns 1 each Turkey 2 slices Ham 2 slices Salami 2 slices Cheese 2 slices Shredded Lettuce 2 ounces Vegetable 6 sticks Ketchup Mustard Chips 2 ounce Bug Juice 1 container Preparation Instructions 1 Grab a sub roll and layer it with meats and cheese 2 Garnish with lettuce and your favorite condiments Creative make a salad with all of it combin
5. trash bags toilet paper and paper towels Condiments are available at no cost Dishwashing Please do not wash dishes in the washstand of the latrine Any grease goes in the designated area by the latrine Your Bin Each site is provided a food bin This bin is to be kept clean Any un opened food should be returned to the commissary but open food should be thrown out in the proper disposal containers Condiments like ketchup mustard and mayonnaise are to be kept in your site more is available upon request Inside each bin is a health and safety kit which must be returned to the commissary at the end of the week with the food bin Trash Burn all burnable trash in your campsite s fire pit All non burnable trash must be put in a plastic bag and brought to the trash container in the parking lot each evening by 7 00 pm Celebrating a Birthday at Summer Camp Who doesn t love birthday cake Let us take care of ordering it for you The food service team would be thrilled to help you celebrate anyone s special day Just come up to the food pick up window and talk to the Food Service Director We can order cakes or brownies large or small enough to accommodate any size group with even the biggest appetites If there is anything else we can do to help you make someone s day extra special don t hesitate to ask ROSATI S 989 873 4425 fax 989 873 5087 CAKE ORDERS PRICING WHITE 1 4 SHEET CAKES 1 4 SHEET C
6. can choose cold meal opt English Muffins Egg Patties Sausage Patties Cheese Slices Juice Milk can choose cold meal opt Cereal cold or hot Pop Tarts Grape Juice Milk Cereal cold or hot Bagels amp cream cheese Biscuts amp sausage gravy Bread Cheese Lunch Meat Soup vegetable shred lettuce dressing Fruit Pita Pockets Chicken Strips Shredded Cheese Shredded Lettuce dressing Vegetable Cookies Fruit Philly Cheese Steak bun Swiss Cheese Carrots onion pepper shred lettuce dressing Fruit Chips Chicken Patties Buns Vegetable Shredded Cheese lettuce Fruit Chocolate Chip Cookies Sub Buns Turkey Ham and Salami Sliced Cheese Shredded Lettuce Vegetable Ketchup Mayo Mustard Chips PEANUT BUTTER amp JELLY Cold cuts amp Cheese Grilled Cheese Veggies Fruit Bug Juice Water Beast Feast Pork Chops Potatoes Applesauce Bread amp Butter Vegetable Milk Meatballs Mashed Potatoes Salad Salad Dressing Fruit Vegetable Milk Tortilla s Ground Beef Taco Seasoning Shredded Cheese amp Lettuce Sour Cream and Salsa Fruit Milk Steak and Chicken Potatoes Vegetable Fruit Pudding Milk amp Margarine Cold Breakfast Available Cold Cuts Available See Commissary Director for your options Note see end attach for veg menu Chicken parmesan Veal Parmesan Meatballs noodles amp gray Hamburger amp buns see attached at end for vegetarian menu Alternate Meals Available
7. worry about the peanut allergy is at Beast Feast Although we do not serve anything containing peanuts cooking contest entries prepared by troops could We also have popsicles and sugar free ice cream for those of you who have either a lactose or gluten allergy or have diabetes Those that have dealt with these dietary restrictions know that supplementing the normal menu comes at a cost However you are more than welcome to bring your own food Lactose Intolerant 30 Vegetarian 20 Gluten Free 530 Pork Free S20 The Staff of the Michigan Crossroads Council and Cole Canoe Base will do what it takes to serve those who have special needs Please help the staff understand your needs by giving special information in detail so we can accommodate you safely and enjoyably The Michigan Crossroads Council is committed to the safety of all Scouts at camp which we work closely with the Dietary division of our food service provider Gordon Food Service Gordon Food Service has meet with our staff on numerous occasions to help prepare the staff understand as much as they can to provide the Scouts with safe and quality foods while all the time not overwhelming those with special needs Fun Food Events Sunday Meal Sunday 7 00 pm at the John Dumas Pavilion Welcome to camp Join us for dinner All you need to bring is an appetite and your MESS KIT The FAMOUS Beast Feast amp Camp Wide Cooking Contest Monday 6 30 pm at Outdoor S
8. EDWARD N COLE CANOE BASE a food Service NATIONAL CAMP Welcome to Summer Camp We are thrilled to welcome you to another amazing year here at Cole Canoe Base There are tons of exciting activities and events planned to keep you busy all week but as we all know you have to get the energy to do these activities somewhere That s where my staff and come in We are here to make sure everyone is happy fed and ready to have the time of their lives For many of you coming home to Cole is a yearly event and you have become quite familiar with the menu The menu has changed slightly this summer to enhance your eating experience If you have any suggestions to better our menu please let us know We are always looking for new ideas For newcomers to Cole welcome Please use this manual to help with making your meals At the bottom of every page are cooking directions please ensure that all meals are cooked to the proper temperature to ensure food safety There is also a grace provided for each meal The most important thing is that you must pay attention to the PORTION SIZES before you allow the children to feast If everyone eats their portion everyone will walk away from the meal happy and full The menu for the week has been planned based on the new recommended food pyramid formulated by the USDA This pyramid is shown below and the daily meals are color coded If there is anything we can do to help you have a better experienc
9. HOCOLATE 1 2 SHEET 1 2 SHEET MARBLE FULL SHEET FULL SHEET FROSTING WONDER WHIP BROWNIES BUTTERCREAM 1 2 SHEET FULL SHEET BROWNIES 1 2 SHEET FROSTING FULL SHEET NUTS DECORATION DESIGN amp NUMBER FROSTING COLOR WRITING ON CAKE TROOP NEEDS BY DAY OF WEEK DATE PICK UP TIME SIGNATURE OF TROOP REPRESENTATIVE TROOP CAMPSITE PHONE DATE EMPLOYEE SIGNATURE DATE Sanitation Food Safety Sanitation and Food Handling in the Field This is a discussion of the proper methods of food handling and preparation from its acquisition to the disposal of its waste products in an outdoor camping environment We should ensure a good safe environment for the preparation and consumption of food We should ensure that waste products be handled and disposed of in a safe manner We of course don t expect to be working in an all stainless steel commercial kitchen environment but we should expect that our camping area which is our outdoor kitchen be kept as neat and clean as possible We also expect that food be stored and handled in a reasonably safe manner in order to prevent Food Borne Illness At this point there are a few concepts we have to deal with First what is FOOD BORN ILLNESS Second What is POTENTIALLY HAZARDOUS FOOD and last what is the TIME TEMPERATURE EQUATION A FOOD BORNE ILLNESS is an illness or a disease that is carried or transmitted to humans by food 1 BACTERIA are single cell living organisms that grow on food at an am
10. Patty 2 each Preparation Instructions 1 Cook the eggs in a skillet or a sheepherder s stove 2 Warm up the biscuits in a skillet or on a sheepherder s stove 3 Warm up the gravy in a pot 4 Cook sausage patties in skillet or on a Sheepherder s stove note be creative Can be biscuits and gravy w eggs on side Egg and cheese sandwich patty sandwich w cheese egg and patty w cheese sandwich or all of the above Grace Heavenly Father help us to be truly grateful for the food which we have received through thy goodness Strengthen us that we may be better able to serve you Amen qa sw r f iF Grilled Cheese Sandwiches Ham Bread 4 slices Lunch Meat 2 slices American Cheese 4 slices Butter 1 Ib per 40 people Fruit 4 ounces Vegetable 3 sticks Bug Juice 1 container per 40 people Soup 8 ounces Shred Lettuce and dressing Preparation Instructions 1 Butter one side of every slice of bread 2 Stick 2 slices of cheese and 1 slice of ham between the bread butter side out 3 Cook on any flat cooking surface until golden brown be creative Vegi option of salad and grilled cheese w soup make sandwich with lettuce make a salad with grapes carrots cheese and lettuce Grace For this and all thy miracles Lord make us duty grateful Amen Monday Dinner Beast Feast There will be plenty to eat with fun stations set up all over Outdoor Skills with cooking demonstrations Lea
11. azingly fast rate There are two ways in which BACTERIA cause illness a It can be a pathogen or a direct infecting agent b Bacteria can produce poisons or toxins as waste products 2 VIRUSES can be transmitted to food by infected animals or people Viruses can only live outside of living cells for a short period of time It should be noted that under the right conditions viruses could survive for up to 4 hours on a work surface Hepatitis B can survive up to 8 days 3 PARASITES are also potentially dangerous to humans A common parasite is cyclosporine This is found on fruits with more than 1 300 cases reported in 1997 This parasite is not seen is not removed by normal washing and is linked to imported berries 4 MOLD and YEAST not only spoil the look and taste of food but can also contribute to disease 5 There are certain INGREDIENTS in prepared or processed foods that seem to be appearing with much greater frequency and are indigestible to a significant percentage of the population It is estimated that up to 15 of the population is lactose intolerant especially Asian and Native Americans The heavy use of whey as a milk substitute in foods such as coco mix cheap cake mixes bread and even margarine has amplified this problem for many people B POTENTIALLY HAZARDOUS FOOD is food that because of its moisture content nutrient content and pH will easily become a vehicle or host for Micro organisms under normal household Temperatures
12. cerely hope you had as much fun with the food and programs as we did If there is anything we could have done to improve your stay with us this week please let us know This is your camp and we want everyone to have the time of their life What was your favorite meal What was your least favorite meal If you could add anything to the menu what would it be If you could take anything off the menu what would it be Were there any meals you found difficult to prepare in your camp site Any questions comments or concerns you have regarding your food service this week Please have an adult fill this out and return it to the commissary Saturday morning during check out With all your input we can better prepare next year s menu and ensure everyone has a great time at camp Thank you for your help and cooperation NOTE Please put any comments regarding food service staff on your end of the week camp evaluations As always thank you for your continued support of the Michigan Crossroads Council Camps We can t wait to see you all again next year Have a Safe trip home The 2014 Cole Canoe Base Staff Vegetarian menu Sunday vegi patty Monday eggs biscuit jelly vegi breakfast patty shredded cheese Monday lunch bread cheese grapes carrots tomato soup salad Beast feast Tuesday texas toast egg mix vegi breakfast patty hash browns Tuesday lunch pita rice mixed vegitables cookies celery apples salad Tuesday d
13. der s stove 2 Add to tortilla and top with cheese 3 Roll it up grab something to drink and be on your way creative make egg cheese tortillas with bacon hashbrowns on side or make with it all combine in one Grace God is great God is GOOD let us thank him for our food Amen Wednesday Lunch Philly Cheese Steaks Sub Bun 1 per youth 2 per adult Philly Cheese Steak Slices 1 per youth 2 per adult Swiss Cheese 1 slice Chips 2 ounce Vegetable 3 sticks Fruit 1 each Bug Juice 1 container per 40 people Shred Lettuce Dressing onion peppers Green peppers mushrooms and onions are available upon request Please check with the commissary during breakfast pick up to ensure we have them Preparation Instructions 1 Cook steak slices in a skillet or on a sheepherder stove 2 Shred the slices and add them to the bun 3 Top with a slice of Swiss cheese be creative and make a salad on the side with chopped carrots cheese even meat ask for onions or peppers Grace For this and all thy miracles Lord Make us truly grateful Amen Wednesday Dinner Meatballs Mashed Potatoes 4 ounces Meatballs 5 each Sauce 4 ounces Fruit 3 ounces Salad 3 ounces Salad Dressing 1 ounce Milk Y2 pint Parmesan cheese is available upon request Preparation Instructions 1 Boil water and cook potatoes per instructions 2 Cook the sauce in a pot until it is warm 3 Heat the meatballs in a skillet or on the sheepherder s
14. e please find us We are more than willing to help Thank you Your 2014 Food Service Team Daily physical activity Y co Grains Vegetables 3 http 1steradeowlcaholic blogspot com 2011 01 food pvramid bracelets html Food Pick Up Times Extra Meals Breakfast 7 00 am 7 30 am 56 50 Lunch 11 30 am 12 00 pm 8 50 Dinner 4 30 pm 5 00 pm 10 00 NOTE Thursday dinner pick up is 4 00 pm to 4 30 pm Please note that if you stay for an entire day breakfast lunch and dinner you will be charged not only for food but for enjoying a world class program for only 25 00 River Trips If you plan on taking a river trip that occurs during a meal 50 miler overnight trips whole day trips etc please meet with me on Sunday night to arrange the menu Ice Policy Ice is available from the commissary Each site is allowed 1 bag of ice at no charge for every 15 people in the site Each additional bag is 2 00 Beast Feast You are asked to bring a dish to pass to this event Be as creative as possible and if you have come to camp without the right ingredients talk to us before Monday lunch and we can probably arrange to get them for you Thermometers The commissary provides a food thermometer for each site to guarantee food is properly cooked If there are any questions about cooking temperatures ask the commissary Staples Staple items are available upon request for a small cost things like hot chocolate
15. ed Grace Gracious giver of all good we thank thee for the rest and food grant us all that we do or say in thou service be this day Amen Friday Dinner Steak Night Steak and Chicken 8 OZ Potatoes 4 ounces Margarine 1 pound per 40 people Vegetable 3 ounces Fruit 3 ounces Pudding 3 ounces Milk 2 pint mushrooms and onions available upon request Onions may be available upon request Please check with the commissary staff during breakfast pick up to ensure we have enough Preparation Instructions 1 Cook steak chicken on a grate over the fire or on the sheepherder s stove until cooked 2 Follow the directions on the back of the potatoes 3 Heat corn in a pan over the fire or burner Grace Heaveniv Father thank vou for the blissful dav and the food to go along with it Please grant good weather for tomorrow Amen Saturday Breakfast Cold Breakfast Cereal Bowls 2 Bowls each Pop Tarts 1 Package each Grape Juice 8 ounces Milk Y2 pint Grace Gracious giver of all food we thank thee for the rest and food grant all we do or say in thou service be this day Amen Please return your clean food bin and health and safety kit to the commissary window as soon as you are done eating If you need supplies to clean your camp site latrine or food bin just ask We will be happy to get them for you Menu Survey Thank you for joining us for a fun filled week here at Cole Canoe Base We sin
16. f household laundry bleach to a gallon of water to get the proper solution Cooking of Foods The proper cooking of foods is of course very important Cooking of food is our last line of defense against microorganisms This is the only way that we have of eliminating any bacteria that may be on your food Although we try it is impossible especially in the field to completely prevent the contamination of food Although many of us like rare meat camp is not the place for such things We are unable to take our steak out of the freezer on to the grill as at home There are just too many chances for contamination and bacterial growth in the field We need to be sure that all food is well done We need to check the temperature This is where our pocket thermometer comes in handy again You would not want your Scouts eating a Dutch oven full of chicken that was not thoroughly cooked How do you tell when it is ready Do you shake the chicken leg to see how lose it is Do you assume that after one hour in a Dutch oven there was enough heat to thoroughly cook your food No we can t assume anything The only real way to tell is to check the temperature Lift the lid of a Dutch oven and put your thermometer in Make sure that your food has reached 1709F A Safe Temperatures for food internal temp for 15 sec Pork 170 F Poultry 170 F Beef 170 F All potentially hazardous food that has been previously served and cooled that are reheated 170
17. hands before handling any food Do the scouts always wash their hands after using the latrine Hand washing is sometimes difficult in the field but it is so important clean hands must and cannot be stressed enough for the health of our scouts B Cross Contamination Cross contamination is the movement of bacteria from one food item to another usually by way of utensils or the work surface on which the food is being prepared In the field when dealing with raw meat cross contamination can be a very difficult problem to deal with Most often there is very limited surface to work on It is not unusual for Scouts to handle meat and then fruit or vegetables without rewashing their hands or work surface This can be a very dangerous practice especially when handling poultry The contamination of poultry with salmonella is well known C Clean Utensils In the field with limited water it is difficult to wash utensils but this is one of the skills that all Scouts need to learn from the beginning There are several methods of washing and rinsing in which we conserve water but it is also important to sanitize on your last rinse Cleaning utensils in the field is never as good as at home therefore we really need this extra measure When using chlorine bleach as a sanitizer in commercial kitchens the requirement is that you have a solution of between 50 and 200 parts per billion of chlorine Using an eyedropper bottle can easily do this It takes about 6 drops o
18. hred Lettuce dressing Onions and peppers may be available upon request Please check during breakfast pick up to make sure we have it Preparation Instructions 1 Cook the chicken in a skillet or on the sheepherder stove 2 Stuff the chicken into the pita pocket cut pita in half and fill both halves 3 Stuff cheese in and allow it to melt creative cut apples celery and put in pita make a chicken salad too Grace For this and all thy miracles Lord make us truly grateful Amen Tuesday Dinner Pork Chops Pork Chops 1 per youth 2 per adult Potatoes 1 serving raw potatoes Applesauce 3 ounces Vegetable 3 ounces Milk Y2 pint Bread amp Butter 1 slice each BBQ Sauce Available Upon Request Green peppers and onions may be available upon request Please check in the commissary during breakfast pick up to ensure we have some Preparation Instructions 1 Cook pork chops on a grate over the fire or on the sheepherder stove until cooked thoroughly 145 degrees Fahrenheit 2 Heat the green beans in a pan over the fire or burner Grace Heavenly Father thank you for the blissful day and the food to go along with it Please grant good weather for tomorrow Amen Wednesday Breakfast Breakfast Burritos Tortillas 2 each Egg 3 ounces Shredded Cheese 2 ounces Bacon 3slices Juice 8 ounces Milk Y2 pint Hashbrowns Preparation Instructions 1 Cook eggs and bacon in a skillet or on the sheepher
19. inner vegi patty potato applesauce greenbeans milk bread Wednesday tortilla egg cheese hash browns veg crumble Wednesday lunch sub bun veg crumble onion cheese carrots bannas pretzel Wednesday dinner pasta alfredo mixed vegi peaches salad Thursday flapjack vegi patty syrup Thursday lunch veg patty bun lettuce celery chips cookies cheese salad Thursday dinner tortilla vegi crumble lettuce cheese fruit sour cream salsa Friday English muffin egg patty vegi patty cheese Friday lunch cheese bread carrots chips Friday dinner veg pati potato corn pears pudding Saturday cereal pop tarts CS 1 15
20. kills Come sample all of the good eats and get some ideas for your next camp out Make sure you visit all the Stations and bring your mess kit APPEITES REQUIRED Root Beer Chug Monday At Outdoor Skills right after the Beast Feast An event just for the Big Kids Make sure you have one adult ready from your troop to win Popcorn amp Pretzel Sale Wednesday 9 30 pm at the John Dumas Pavilion Grab a bag for 0 25 and enjoy the movie Pie Eating Contest Wednesday 9 00 outside the John Dumas Pavilion An excellent event for two scouts from your troop one between 11 and 14 the other 15 and 18 Flapjack Eating Contest Thursday at the Lumberjack Event This event is for two scouts from your troop one between 11 and 14 the other 15 and 18 Ice Cream Social Thursdav Immediatelv following the Lumberjack Event at the Kamman Center Come enjov a big bowl of ice cream with us and dance the night awav at THE Dance Partv of the vearl qin Cole Canoe Base Menu Burgers Buns Potato Chips Pickle Spears Sunday Monday Alternate meals available Scrambled Eggs Biscuits and Sausage Gravy Shredded Cheese Jelly Juice Milk can choose cold meal opt French Toast Syrup Hash Browns Sausage Links Juice Milk can choose cold meal opt Tortillas Scrambled Eggs Shredded Cheese Bacon Hashbrowns Juice Milk can choose cold meal opt Flapjacks Syrup Sausage Links Juice Milk
21. leave no trace All Trash is disposed in the Dumpster in the main parking lost Dishwashing the BSA Way Begin cleanup by setting out 3 large pans trays 1 Wash pot contains hot water with a few drops of biodegradable soap 2 Cold Rinse pot cold water with a sanitization tablet or a few drops of bleach to kill bacteria 3 Hot Rinse pot clear hot water Before using cleaning station above Wipe plates with napkin or paper towel first to keep the dishwater as clean as possible Each scout can wash his own eating gear plate spoon fork cup If each scout also does one pot pan or cooking utensil then the work will be finished in a short period of time Disposing of dishwater Strain any food bits out of your dishwater and put the bits in the trash Carry the wash and rinse water away from camp at least 75 steps away from any streams lakes or rivers and give it a good fling to spread it over a wide area HELPFUL HINT Before cooking with a pot over any wood fire smear a film of liquid biodegradable soap liquid will work well on the outside of your pot Sot or black streaks will wash off easier Allergies and Dietary Restrictions We are more than willing to accommodate people that are vegetarians pork free lactose intolerant or have any other dietary needs We do not serve anything with peanuts but our cookies are made in a factory that also produces peanut products The only time you would have to
22. lly under field conditions A Refrigeration As stated before all potentially hazardous foods must be stored below 45 F Any time food is above 45 F there will be rapid bacteria growth If food is stored for more than 3 hours above 45 F it should not be used Usually the only field refrigeration available is either a cooler with ice or the outside air on cold days Coolers are only as reliable as the ice that s in them With large quantities of food in a cooler that may not be good enough Even under commercial restaurant conditions a food manager will check the temp of stored food A pocket thermometer is a requirement for commercial food managers and every Scoutmaster should also consider using one It is the only way that you will truly know what your food temperature is and therefore how safe the food is Relying on the outside air can be a risky business If the temp gets above 45 F you re out of luck You also have to be careful about exposing the food you are trying to keep cool to direct sunlight One other hazard of relying on outside cool air is danger of airborne contaminants You should also be careful when relying on outside air not to insulate food in the middle of your pack B Dry Food Dry food is considerably easier to store as long as it is kept dry Plastic bags are the obvious way to deal with that If dry food picks up moisture it may very well become potentially hazardous Dried or packaged foods stored for prolong period
23. rn to cook tasty meals and sample the treats Don t forget to enter your troop s favorite dish into the cooking contest If your troop needs any ingredients or supplies for the cooking contest please be sure to check with the commissary as soon as possible If we don t have it we might be able to get it for you Every troop is expected to bring a creative dish or two for the cooking contest The dish should be big enough to feed your troop that way everyone in camp is guaranteed a taste of at least a few different dishes We provide ENDLESS hot dogs on the grill and six or more stations and drinks as well Just bring a dish to pass and your MESS KITS Dishwashing station provided Tuesday B French Toast Bread 2 slices Eggs 3 ounces Sausage Links 3 links Syrup 2 ounce Hash Browns 1 patty Juice 8 ounces Milk Y2 pint Preparation Instructions 1 Put egg batter and some milk into a bowl If you have cinnamon or vanilla feel free to add it for flavor 2 Dip the bread in the batter 3 Cook French Toast and bacon in a skillet on a grill or sheepherder stove 4 Cook the hash browns on the sheepherders stove on your grill until they become slightly brown Add some butter for flavor and to make sure they don t stick Tuesday Lunch Chicken Pitas Pita Pocket 1 each Chicken Strips 5 ounces Shredded Cheese 1 ounce Cookies 2 cookies Vegetable 3 sticks Fruit 1 each Bug Juice 1 container per 40 people S
24. s of time are excellent breeding grounds for bugs or insects Don t store things like cake mixes or packaged of instant oatmeal in your patrol boxes over the summer Store dry foods in a cool dry place They will last a lot longer Food Preparation This is the time when food contamination most often occurs In the field it becomes much more difficult to prevent and control contamination So far we have talked mostly about biological contamination but in the field physical contamination such as particles of dirt glass metal tree bark etc are much more difficult to control During food preparation we must consider what kind of surface we have to work on Is an old chunk of plywood the ground or a log a safe place to lay out food during preparation Do the Scouts who are handling food have clean hands Is the food getting cross contaminated Is some of our food sitting at temperatures above 45degrees F too long Are our utensils clean or were they just simply wiped off from the last meal because it is difficult to wash them in the field These are questions that we must deal with every time we prepare food especially with young Scouts who just don t think about sanitation when mom is not there A Hand Washing The lack of hand washing may very well be the most dangerous problem and the biggest cause of food contamination not only in camp but also in commercial food operations It is essential that a Scout or anyone who handles food wash their
25. stove 5 REMEMBER 5 MEATBALLS PER PERSON Grace For health strength and our daily food we give thee thanks o Lord Amen Thursday Breakfast Lumberjack s Breakfast Flapjack Mix 3 ounces 3 flap jacks each Sausage Links 3 each Syrup 2 ounce Juice 8 ounces Milk Y2 pint Preparation Instructions 1 Follow directions on bag to make the pancakes Cook them using a sheepherder s stove or grill 2 The sausages are heat and serve so just get them hot Grace Thank you Lord for the food that we receive and please grant us safe passage throughout the day Amen Chicken Patty Sandwiches Chicken Patties Buns Mayonnaise Shredded Lettuce Fruit Vegetable Chips Cookies Bug Juice Cheese Slice Shred Lettuce Dressing Preparation Instructions 1 Fry the chicken patty Thursday Lunch 1 per youth 2 per adult 1 per youth 2 per adult 1 container per 20 people ounce 1 each 3 sticks 2 ounces 2 each 1 container per 40 people 1 per vouth 2 per adult 2 Addto bun and top with lettuce and condiments Creative make a salad on the side chop celerv w cheese or even chicken Grace Heaveniv Father thank vou for the blissful dav and the food to go along with it Please grant good weather for tomorrow Amen Thursday Dinner Tacos Tortillas 2 each Ground Beef Y pound Taco Seasoning 4 Ounce Shredded Lettuce 2 ounces Shredded Cheese 2 ounces Salsa ounce Sour Cream Y2 ounce
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