FOOD SERVIE SUJE T TO HANGE - Scouting Event
FOOD SERVICESUBJECT TO CHANGE - FOLLOWING STATE / CDC GUIDELINESAs of April 14, 2021 the State of Michigan and CDC guidelines for operating camps during theCOVID-19 pandemic DOES NOT allow for our traditional Dining Hall program. The diningprocedure outlined over the next few pages is extremely different from what units have come toexpect as part of their Camp Rotary dining experience.We have worked diligently, consulting with other councils that perform similar food serviceprograms, to try and make this change to dining service as seamless as possible. We do,however, ask that units visiting Camp Rotary for the 2021 camping season are patient as we alltry to adapt to this new meal service style.CAMPSITE MEAL SERVICE - CLOSED DINING HALLWith the continued concern for the spread and prevention of COVID-19 in our camp facility, CampRotary has made some SIGNIFICANT changes to our food service operations for Summer Camp2021. For the safety and health of our campers, it is not in their best interest to operate thedining room in our Dining Hall. Instead of “Family Style” – “Eat-in Style” dining this summer, wewill be conducting FOOD SERVICE DELIVERY - BY PATROL POD to all our units IN THEIRCAMPSITE.DINING RESPONSIBILITIES - UNIT PROVIDEDUnits will need to make sure that they are properly equipped this summer. While Units will not becooking in their sites this summer, they WILL NEED TO PROVIDE THE FOLLOWING ITEMS: Dining Fly (or other shelter to eat under)Mess Kit or Place Settingf(one per camper)Coffee Pot (if your Unit wishes coffee)Wash, Rinse, & Sanitize basins Equipment to heat water(stove, propane, pot, etc.)Extra tables for eatingdistancingServing Utensilsf&socialDINING RESPONSIBILITIES - CAMP PROVIDEDCamp Rotary wants to make sure that your change in dining experience is met with minimalchanges to your unit. To assist in making your dining service great, we will provide your unit withthe following items & services: Dish Soap (1 bottle for the week)Sanitizer Tablets (1 per meal) ThermometerSponges (2 per week)Paper Towels (1 roll - more as needed)Ice (1 bag per meal)Camp Rotary Food Service Plan 2021 Coffee grounds (delivered with dinner Units are responsible for making coffeein the morning if desired)Meal delivery & pick-up (in insulated hotbags & coolers)Daily trash pick-up (in the evening)
MEAL ORDERINGA Scout is Thrifty. In order to make sure that there is as little food waste as possible, Units willreceive a “Meal Order Form” with dinner each evening. This form will need to be filled out duringdinner, and returned to the staff member assigned to your Unit for meal pick-up.Using the information provided on the form, Units will write in the quantity of each item that theywould like for each meal - while adhering to the listed serving size limit per person. Units areasked to only order what they will eat. Units will also select the condiments that they wish tohave for the ENTIRE DAY - all condiments will be delivered with the breakfast meal.Persons with special diets should indicate so on the space provided on the form each day.MEAL TIMESMeals are offered three times daily and they are as follows:Breakfast:Lunch:Dinner:8:00 am12:15 pm6:00 pmMeals will be delivered to each Unit by a member of the Camp Rotary Staff within 10 minutes ofthe start of the meal time. Units will need to make sure that there is someone in the campsite toreceive the meal.The insulated heat bags & coolers will be picked up by a member of the Camp Rotary Stafffollowing each meal. The will then be cleaned & sanitized at the Dining Hall Kitchen before beingused again for the next meal.Camp Rotary Food Service Plan 2021
ADULT SUPERVISIONThe adult leaders in each Unit are responsible for the conduct, manners, and general supervisionof the Scouts at his or her campsite. Please help regulate portions and food waste so that eachScout gets their fill—and make sure that the portions that each person in the unit is ordering areadequate. Adult Leader oversight in the campsites during meal times is crucial to the success ofthis type of meal implementation!ADULTS will need to be assigned as servers for EACH MEAL. Servers will need to serve food BYPOD.TABLE MANNERS & GRACEMealtime is the time for Scouts to be on their best behavior. It should be a time of relaxation,good manners, and pleasant conversation. “Please” and “Thank You” should be the order of theday. We suggest that this is an opportunity to teach Scouts how to set a table properly. A neatappearing dining table can help make the meal taste better. We also suggest that your patrolspause before each meal and give thanks.The Camp Rotary GraceAs we gather on this dayWe take time to bow our heads to pray.Bless this food from God aboveKeep us safe with your love.May it nourish our bodies and mindsAllowing us to have a great camping time.AmenTIPS FOR CLEAN-UP1. BEFORE SITTING DOWN TO EAT, put the pots of water on the fire or stove so that you willhave hot dishwater when you have finished eating2. Clean off your spot on the table as soon as you have finished eating3. Put some hot and cold water into the dishwashing pot; add one squirt of liquid dish soap – usethe rest of the hot water for rinsing4. Put a sanitizing tablet in the other tub of hot water5. Wipe then wash all silverware and utensils6. Wipe then wash all plates, bowls, and/or cups according to the 3-tub washing process7. Place all garbage in the camp provided trash can in your campsite – dry cardboard should bebroken down and burned; wet cardboard should be discarded into the trashFOOD WASTE & TRASH PICK-UPDO NOT dump any leftover food into the latrine or in the woods. Any left-over food from yourmeals should be disposed of in your campsite provided trash can. All campsite cans are critterproof - and will be emptied on a daily basis between 7:30pm - 9:00pm. If you require additionaltrash pick-up, please let the camp Food Service Delivery Driver know when they come through topick up your hot bags & coolers at the end of each meal.Camp Rotary Food Service Plan 2021
CLEANING AFTER THE MEALAt the conclusion of each meal please place the coolers and hot bags that your meal wasdelivered in AT THE ROAD NEXT TO THE CAMPSITE NAME SIGN. These will then be cleaned andsanitized by our staff ahead of the next meal.Your unit should be utilizing the 3-tub washing process for all of their cooking and eating utensils.All dishes should be air dried to prevent the spread of germs.To verify water temperature, please use the food thermometer that will be provided to your unitat the beginning of the week.Water sanitizing tabs will be provided to your unit at the beginning of the week. Please makesure your unit is utilizing the sanitation tablets.DISHWATER DISPOSALCamp Rotary utilizes the “Leave No Trace” method for disposal of dish water. After completingyour dishes, please take your used dishwater out into the woods, 200 feet from camp and 200feet from any water source, and “fan” your water out into the woods.Leftover solids from your dishwater should be disposed of in the trash can provided in thecampsite.DO NOT dump used dish water into the latrine pits, urinals, or trough sinks.Camp Rotary Food Service Plan 2021
HELPFUL INFORMATION FOR FOOD SERVICENeed More or Less Food?If you find that you are in need of more or less portions for a specific patrol please have yourAdult Leader(s) notify our Food Service Director so that they can make adjustments. Please alsomake adjustments accordingly on your daily Meal Order Form.Personal Table ServiceEach Scout and Leader should provide his/her own mess kit, to include:PlateCupBowlKnifeForkSpoonIn the interest of the environment, we encourage your unit to use washable table service asopposed to using disposable paper and plastic table service.MENUAll menus will be available for review and are approved by a nutritionist. As is necessary,improvements to menus will be made as appropriate on an ongoing basis. Menus are availableunder the “attachments” heading on the registration site.For campers that require special dietary needs, please refer to the procedures below.Our Food Service Staff will be happy to assist you and your Scouts during your stay at camp!SPECIAL DIETARY NEEDSCamp Rotary continually strives to make your dining experience a positive one during your staywith us. Great care is made to ensure quality, quantity, & variety in each meal we prepare.However there are also people who require special attention to their diet. We make it a practice toaccommodate as best we can those who have special dietary needs. This can be done bycontacting the Camp Director at 989-386-7943 at least 2 weeks prior to your arrival at camp.While every effort will be made to accommodate the special dietary needs of you and your Scouts,you may need to bring supplemental food items to camp that we cannot provide locally.Campers who require special diets should note so on their registration in the space provided.They should also fill out and submit the “Food Service Dietary Request Form” which can be foundat the link etary-request-form/Camp Rotary has worked with both our food service provider and local businesses to do our bestto accommodate our campers that are lactose intolerant, gluten free, kosher, etc. In the eventthat we cannot accommodate a special dietary request, Scouts with a highly regulated diet willsometimes need to bring their own food to camp with them.All special dietary needs are prepared at their own separate area in the kitchen. One member ofour kitchen staff is responsible for all preparation and cooking of special food diets.The Camp Rotary Dining Hall is a “nut free” facility.Camp Rotary Food Service Plan 2021
amp Rotary Food Service Plan 2021 A Scout is Thrifty. In order to make sure that there is as little food waste as possible, Units w
Types of food environments Community food environment Geographic food access, which refers to the location and accessibility of food outlets Consumer food environment Food availability, food affordability, food quality, and other aspects influencing food choices in retail outlets Organizational food environment Access to food in settings
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Food Fraud and "Economically Motivated Adulteration" of Food and Food Ingredients Congressional Research Service 1 Background Food fraud, or the act of defrauding buyers of food and food ingredients for economic gain— whether they be consumers or food manufacturers, retailers, and importers—has vexed the food industry throughout history.
Apr 07, 2020 · Food Webs and Food Chains Worksheet 1 Look at this food chain. lettuce greenfly ladybird thrush cat a What does the arrow mean in a food chain? b Name the producer in the food chain c Name the third trophic level in the food chain. d Name the tertiary consumer in the food chain. e What is the ultimate source of energy that drives the food chain?
6.2.5 Impact of food aid on food availability 153 6.2.6 Impact of food aid on food accessibility 153 6.2.7 Impact of food aid on food utilisation 154 6.2.8 Impact of food aid on vulnerability 154 6.2.9 Impact of food aid on local markets in Ngabu 154 6.3 RECOMMENDATIONS 154
What is food chemistry? Food Science deals with the production, processing, distribution, preparation, evaluation, and utilization of food. Food chemists work with plants that have been harvested for food, and animals that have been slaughtered for food. Food chemists are concerned with how these food products are processed, prepared, and .
6 Food storage 7 Food processing 8 Food display 9 Food packaging 10 Food transportation . substantial transformation of food or the sale or service of food directly to the . take all necessary steps to prevent the likelihood of food being contaminated; and
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