It's More Than Keeping Your Fingers out of the Cookie Dough!
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6/30/2015 The Road to the Fair It’s More Than Keeping Your Fingers Out of the Cookie Dough! Food Safety for Fair Exhibits Karen Blakeslee, M.S. Why is Food Safety Important? Is This Food Exhibit Safe? • Ask Yourself… – Does this food require Every time you cook or bake refrigeration? in the kitchen you are doing a – Would you eat this food science experiment! at room temperature? – Will this product hold up to its standard when it is Not all recipes are judged or displayed? appropriate for the fair!! • Food Safety violations will be disqualified! Be smart about food safety!! What Makes a Food Unsafe? Microorganisms • Three categories of hazards • Biggest risk to humans • Loss of shelf life • Loss of product quality • Can lead to foodborne illness Chemical Physical Biological 1 6/30/2015 Conditions for Growth What Grows Where? • Bacteria, yeast, and molds can grow on just about any food F A T – They really like carbohydrates and proteins • What foods spoil the quickest? – These are the ones of concern Food Acid Time T O M Temperature Oxygen Moisture Food Safety at the Fair Perishable Foods • Icings and frostings made with RAW eggs • What is perishable? • Cream cheese frosting – High in moisture, protein and neutral acidity – Anything that needs refrigeration • Chocolate Ganache • Many fairs have a Perishable Foods class • Heavy cream frosting – Bring at proper temperature, judge, take home • Lemon curd • Perishable foods are good options for a Favorite Food Show • County Fairs that have refrigeration can allow perishable exhibits – Not allowed at State Fair 4‐H Foods! NOT ACCEPTABLE! Perishable Foods Fillings with High Amount of Dairy • Fresh fruit OR vegetable • Any Dairy based filling as a garnish – Cream cheese – Once a fruit is cut it must – Sour cream be refrigerated – Ricotta – Many whole fruits need • Moisture level is refrigeration higher in the filling • Strawberries • Raspberries and the food would – Many vegetables need need refrigeration to refrigeration after prevent microbial harvest growth • Peppers NOT ACCEPTABLE! NOT ACCEPTABLE! 2 6/30/2015 Pies Bread or Cake in a Jar • Custard Pie • Jars should not be used – Pumpkin in oven – Cheesecake – Per manufacturer • Cream/Meringue Pie – Coconut • Sealed jar creates – Chocolate anaerobic environment – Lemon that supports growth of – Any flavor! Botulism! • Strawberry pie • Chiffon pie • Bacteria can multiply in these moist desserts high in dairy and eggs NOT ACCEPTABLE! NOT ACCEPTABLE! Baking in Brown Paper Bags Say NO to Alcohol! • “Do not use brown paper bags from the • 4‐H Youth are not of grocery or other stores for cooking. They are legal age to purchase or not sanitary, may cause a fire, and may emit possess alcohol toxic fumes. Intense heat may cause a bag to • Not all of the alcohol is ignite, causing a fire in the oven and possibly evaporated or baked off contaminating the food. The ink, glue, and during cooking or recycled materials in paper bags may emit baking. toxic fumes when they are exposed to heat. – Alcohol retention ranged between 4% and 85% Instead, use commercial oven cooking bags.” http://1.usa.gov/1zWb30D – Depends on severity of heat treatment NOT ACCEPTABLE! NOT ACCEPTABLE! http://uafanswers.com/detail.php?id=128 Cooking in Clay Pots Friendship Bread Safety • Non‐glazed terra cotta • If starter was NOT clay pots fermented in the – Flower pots refrigerator, it will NOT – Not food grade be acceptable – May contain lead – Studies have shown that • Use pots with food Salmonella and Staphylococcus aureus grade glaze can grow during – Labeled for food use prolonged fermentation at room temperature NOT ACCEPTABLE! • Typically use milk which can spoil NOT ACCEPTABLE! http://www.foodsafety.wisc.edu/assets/pdf_files/friendship_bread.pdf 3 6/30/2015 Bacon or Meat Flavored Oils • Meat is perishable • Herbs, vegetables, and garlic • May not be completely cooked in oil – Garlic in oil has caused Botulism – Must be refrigerated • Flavored vinegars are safe • www.ext.colostate.edu/pubs /foodnut/09340.html NOT ACCEPTABLE! OILS NOT ACCEPTABLE! What is Safe and Non‐Perishable? What is Safe and Non‐Perishable? • Dairy products incorporated into • Eggs mixed into the batter and the entire batter baked – Not as separate layer • Egg glazes on top of breads • Examples include prior to baking – Cream cheese • Egg white powder – Sour cream – Meringue powder – Milk – Used in place of raw egg whites – Cream for frosting • These get baked into a drier • Egg in pie crust environment ACCEPTABLE! ACCEPTABLE! What is Safe and Non‐Perishable? What is Safe and Non‐Perishable? • Fruit baked into a • Fruit Pie product – High sugar content takes – Pineapple Upside Down moisture away from Cake bacteria – Blueberry muffins – Baking reduces bacteria issues – Exception is refrigerated pie like Strawberry • Pecan or any Nut Pie – High sugar binds up moisture making it unavailable for bacteria to use ACCEPTABLE! ACCEPTABLE! 4 6/30/2015 What is Safe and Non‐Perishable? What is Safe and Non‐Perishable? • Frostings/Icings • Cheese mixed into batter – High sugar content suppresses – Hard Cheese bacterial growth • Shredded Cheddar – Use small amount of liquid – Cottage Cheese • Milk, juice, water – Ricotta Cheese – Add flavorings – Cream Cheese • Cream cheese flavor • These are baked into a dry • Fruit flavor environment, less moisture – Shortening withstands heat better than butter – German Chocolate Frosting – Commercial frosting • If permitted at your fair ACCEPTABLE! • Note in the recipe ACCEPTABLE! Underbaked Foods When Are Baked Goods Done? • White Ribbon at State Fair Internal temperatures • What do you think? • Layer cakes ‐ 205‐210°F • Will be dropped at least one ribbon placing • Pound cake ‐ 210°F • Jelly roll cakes ‐ 190‐195°F • Muffins ‐ 210°F • Quick bread ‐ 210°F • Yeast bread ‐ 195‐210°F Insert thermometer into the • Bundt cake ‐ 212°F end or side to reach the middle of the bread • Yeast rolls ‐ 190‐195°F • Seeing a thermometer hole is OK! Is it Nutritious? Portion Size • Portion size! – Bar cookies –2‐inch – Drop cookies –2 half dollar coins • Consider the Dietary – Cinnamon roll –hockey puck Guidelines – Roll –bar of soap • Use of whole grains, fiber – Muffin – tennis ball • Low in fat – Biscuit –hockey puck • Low in sodium • Reduce added sugars • Proper portion size Prize winners do not always = high fat or high sugar! 5 6/30/2015 Modified Foods Class So What Can Be Entered at a Fair? • Original recipe changed to improve nutritive There are thousands of recipes!! value or fit diet needs • Standard Blueberry Muffin recipe changed by: – All purpose flour replaced with whole wheat flour – All purpose flour replace with gluten free flours – Fat content changed by using fruit puree • A recipe already gluten‐free is NOT a modified food! PRACTICE! PRACTICE! PRACTICE! For Judge’s, Leaders, Parents, Youth READ THE RULES! Foods Label FAIR BOOK http://www.kansas4-h.org/doc13311.ashx http://www.ksre.ksu.edu/bookstore/pubs/4H488.pdf It’s More Than Keeping Your Fingers Out of the Cookie Dough! Food Safety for Fair Exhibits Karen Blakeslee, M.S. Need a judge’s or leader’s training? Need a foods training? How can I help? 6.