INFORMATION PACKET FOR GROUPS SERVING/SELLING FOOD ITEMS AT HERITAGE DAY
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PLEASE READ THIS INFORMATION (#’s 1-7) THOROUGHLY
(If your congregation is NOT selling food, disregard.)
1. General Information
In the spring of 2002, the Virginia Department of Health “discovered” that Camp Bethel has an October festival where a delightful array of foods were sold, much like a church bazaar. Upon inspection, the VDH found some potential risks for food hazards.
This packet outlines for you the reasonable and practical steps we must follow when selling foods. Ask any group who sold food at Heritage Day last year, and they will assure you of the ease of transition into VHD compliance, ensuring the safety of our patrons.
If you have any questions regarding any aspect of Heritage Day, please call Barry LeNoir (camp manager) at (540) 992-2940.
2. Forms You Need To Complete
Complete and return (to Camp) 2 forms by September 20:
A. “Exhibit Space and Registration Form”
B. “Alleghany/Roanoke City Health Districts Application for a Temporary Foodservice Permit” (see completed sample)
3.
Food Rules
A. All food served must be prepared on site (at Camp Bethel). No home-cooked or canned foods can be used in food served. Only USDA approved foods and ingredients in food served.
B. EXCEPTIONS: These home-made foods can be sold:
1. Baked goods (pies, cakes, candy, cookies): Baked goods should be wrapped as individual servings, bunched servings or “whole cake” servings. Label wrapped baked goods with name of food, date made, major ingredients (nuts, especially).
2. Canned preserves (jellies, jams, pickles, relishes): These foods can NOT be used in other served foods, but they can be sold for people to take home. Must be sealed in clear, sterilized glass jars and labeled with name of food, date canned, major ingredients, YOUR name and phone number.
C. HOT FOODS:
1. Cooked to a minimum of 165° F before serving.
2. Held at 140° F.
3. Cooking utensils (forks, spoons, knives, ladles) must be changed every 4 hours or less.
4. Only USDA ingredients & condiments.
5. Please avoid foods with eggs.
D. Barbecue Chicken (or grilled meats & veggies):
1. Cooking pits must have overhead tarp or covering.
2. After chicken is cooked to minimum 165° F it can be stored in coolers lined with foil for a 4 hour maximum.
3. Change foil for each re-fill of chicken.
4. Mark date and time on foil when cooler is filled.
4. Facility Requirements and Booth Set-Up
A. Hand-washing station (niftily provided by Camp Bethel).
B. Liquid waste container for wash water & ice drainage (provided by Camp); don’t dump waste water on the ground.
C. Overhead tarp over entire booth (cooking and serving area).
D. Under booth must be concrete, asphalt or tarp ground cover.
E. Trash cans close by for waste disposal (provided by Camp).
F. Sanitizer kit (provided by Camp Bethel).
G. Thermometer for food temperature (provided by Camp)
H. Plastic gloves for handling & serving (provided by Camp)
I. Plastic or washable table covering over all tables.
J. Condiments in squeeze bottles or packets on back table.
K. Hair restraint or cap for persons with long hair.
L. Money collector does NOT handle food or utensils.
M. Utensils for cooking and serving sanitized every 4 hours.
N. Single serve paper or plastic plates, utensils for food, and stored on back table up off the ground.
O. Food table in back is AWAY from public reach. Back table includes cooking (165°) and hold area for hot food (140°).
P. Front table has wrapped food and payment/order area. See the “Food Booth Layout” sample diagram below.
5. Apple Butter or Cider Set-Up
Apple Butter/Cider pot must have a tarp overhead. This can be tricky with an open-kettle over a fire. Be cautious and supervise the kettle and fire at all times. All other food requirements are the same; see section 4, Facility Requirements and Booth Set-Up.
6. Serving the Food
A. Wear plastic disposable gloves (provided by Camp).
B. Condiments in squeeze dispensers or individual packets.
C. Wear hair restraint or cap for long hair.
D. *All food served must be stored on tables at the back of the food booth. Wrapped food can be placed on front table.
E. Change or sanitize serving utensils every 4 hours or less.
F. All cooked or prepared food shall be served on or in single-service paper or plastic plates, bowls or utensils, including cups, containers, lids, closures, straws, napkins, etc.
G. Cold Food to be held at 45° F or below.
H. Frozen Food to be held at 0° F or below.
I. Hot Food to be held at 140° or above.
J. DRINKS or cold food items kept on ice in a cooler which drains the melted water out the bottom. No served item should be sitting in standing water, even ice cold standing water.
7. Need to Use Camp
Bethel’s Kitchen?
If your group needs to cook or prepare a large amount of food on-site, please call us so that we can arrange for you to use the Ark kitchen facilities. Also, several of our cottages and lodges have half or full kitchens. Half-kitchens = Forest Lodge, Carolina Haven, Blue Birds’ Nest, Wildwood. Full kitchens = Hearthstone, Pineview, Bethel Lodge, HRC (Retreat Center), Shelter-by-the-Spring. Other call ahead options for your on-site cooking use = the Crowder House kitchen (LeNoir’s residence) and the Graybill House kitchen (currently BVS residence).
Call ahead to discuss your cooking needs so we can schedule your use of one of our kitchens.
Remember, Heritage Day participants may lodge for free at Camp on Friday night. Call us to arrange your needs.
Questions? Call Barry at (540) 992-2940.