2. Washing & Clean-up 4-H Foodstand 2014 BC WI 4-H Food Stand. Washing & food safety1

3. Hand Washing Station: Everyone must wash hands prior to their shift or after touching their hair, face, ground or cellphones. Wet hands, soap, scrub for 20 sec., rinse, dry with paper toweling. 2014 BC WI 4-H Food Stand - Condiment Station Safety 2

4. Food Safety: Hair must be pulled back and paper or baseball cap worn at all times when preparing food. Closed toe shoes must be worn. Flip flops are not allowed for safety reasons. The food stand is not responsible for personal items. 2014 BC WI 4-H Food Stand - Condiment Station Safety 3

5. Wash Station: Also the wash station person must keep rotation of hot water. Once a coffee pot has come to temperature then pour it into the large Thermos for storage and start the process again. They should also keep watch on washing down the tables and updating wash buckets. If time they can refill condiment table and wipe down that area Water in wash station must be kept hot and clean. Once water is cold and/or dirty dump into 5 gallon waste buckets. The first basin should be hot soapy water, second should be hot rinse water and the third should be hot bleach water. Follow same process for testing bleach water as in the section labeled: Bleach Bucket. 2014 BC WI 4-H Food Stand. Future Chef Prep 4

6. All items must be left to air dry. Last shift will cover all items with a sheet to prevent bugs from getting on the items. To dump waste water take buckets over to waste dump station. Found in front of the bathrooms. When pouring out buckets watch that it does not splash back on you. 2014 BC WI 4-H Food Stand. Future Chef Prep 5

7. Bleach Buckets: How to make and test bleach water for sanitizing tables and equipment. 1. Fill ice cream bucket to designated line with warm/hot water. 2. Add 1 cap full=2 full pumps of diluted bleach to the bucket of water. Diluted bleach solution is 1 cup of bleach to 8 cups of water in the squirt bottle. 3. Take a pH test strip from it’s container (found hangin on the freezer next to wash station) and dip it into the water. Hold next to the decoder to see what color it shows-see below. Adjust accordingly to get desired color/in pH range of 6.5 to 7.5 or 50p.p.m.. This solution range is acceptable by the Federal Regulation to sanitize food processing equipment and food contact articles. 4. Use a clean rag in the bucket. The rag must stay in the bucket when not being used. Clean rags are found in a big clear tote marked “rags”. 5. When a rag becomes to dirty to use anymore, put in one of the 5 gallon buckets so that they can be washed for the next days shift. 2014 BC WI 4-H Food Stand. Future Chef Prep 6

8. Make sure wash station and all slop buckets from wash area have been dumped out and garbage has been emptied prior to leaving for the night. 2014 BC WI 4-H Food Stand. Washing & Food safety7

9. Food Safety: All items must be kept 6 inches off of the ground. At no point can anything food related be placed on the ground. Even when restocking/unloading trucks. 2014 BC WI 4-H Food Stand - Condiment Station Safety 8