Archive for the ‘Training information’ Category

Food Safety in Community Kitchens

Wednesday, March 10th, 2010

Food Safety

Ten Tips to Ensure Food Safety in Your Community Kitchen

1. Prevent contamination of food with your hands! Be sure to wash hands before you start any food preparation.  Wash again after touching your nose or mouth, after handling raw meats, before you touch foods that will not be cooked, and when returning from the bathroom or a break. Singing “Happy Birthday” two times while you wash is the right amount of time.

2. Designate a hand washing only sink! This keeps people from contaminating food being prepared in the food preparation sinks or dishes in the dishwashing sink.

3. Start by setting up the dishwashing sinks first! The three sinks should be soapy wash water, hot rinse water, and cold sanitizing water that has a teaspoon of bleach to each gallon of water.  Make sure all the participants understand when and how to wash dishes so that you minimize the risk of cross contamination after working with raw meats or raw vegetables.

4. Treat your ingredients properly! Transfer cold food to the fridge immediately so that it stays cold, less than 40°F.  Store prepared foods at the top of the fridge.  Raw meats and poultry should be stored on a bottom shelf and in containers to prevent dripping of juices on other foods.

5. Designate separate cutting boards for raw meat, poultry and seafood and for fresh produce! Wash, rinse and sanitize the cutting boards between each use.  Remember that even vegetables can harbor bacteria that can make people sick.

6. Wash all fresh fruits and vegetables before preparing by rinsing under running tap water.  Take extra care to make sure melons are scrubbed and kept cold at all times.

7. Thaw frozen foods in the refrigerator, microwave or under constantly running cold water. Do not thaw foods on the countertop.

8. 145°/155°/165°:  Use an instant-read thermometer to make sure raw meats are cooked thoroughly.  145°: fish/pork, 155°: ground beef, 165°: poultry

9. Avoid the Danger Zone! Keep cold foods below 40 degrees and hot foods heated above 140 degrees.  Cool foods properly so that they move through the danger zone quickly. Cut large pieces of meat into smaller pieces.  Pour soups and other thick foods into shallow pans no more than 2 inches deep to cool quickly.  Chill in the refrigerator or stir over an ice bath.

10. Discard leftover marinades, breading and batters after they have touched raw foods.

If you want even more food safety info, check out WSU’s publication – You Can Prevent Foodborne Illness

36 Free Menu Planning Tools

Wednesday, March 10th, 2010

Here are a ton of great meal planning tools from the “Cheap, Healthy, Good” blog.  I’m going to print some of these out and give them a try.  Would love to hear if you find them helpful.

As with war, politics, and solving a Scooby Doo mystery, when it comes to saving cash and eating well, nothing is more important than having a plan. Grocery lists keep you from blowing dough on extraneous stuff. Price books give you the best possible food costs. Menu planners ensure you’re not scrambling to put dinner on the table, thus preventing dangerous bouts of crazy.

My own time-tested system combines a half-baked price book, hastily scrawled grocery lists, and yelling, “HON?! What are you in the mood for?” It works for now, but I’m thinking of going the pen-and-paper route.   More

Vancouver B.C. CK Round Table

Friday, January 15th, 2010

This free, two hour roundtable is an opportunity to meet other CK leaders, to share and hear about other kitchen activities, challenges & successes.  No registration required.

Date/Time: Thurs, March 4, 10:00 am – 12:00 pm
Location: Vancouver Food Bank, 1150 Raymur Ave. (Click here for directions)

Fresh Choice Kitchen Trainings

Friday, January 15th, 2010

Community Kitchen Leader Workshops in Vancouver, B.C 

 During this workshop you will have the opportunity to find out more about community kitchens, different ways a group can work and how you can lead or start a community kitchen.  Learn the history of the community kitchen movement and the effect it has had around the province. Hear about the different kitchen models that run successfully in our communities. Experience a community kitchen first hand! Lunch will be provided.   Click on the date to see the poster for more details.   Payment must be made 10 days prior to the workshop.  Cancellations must be done at the latest, 72 hours before. No refunds for no-shows.  The workshop may be rescheduled if registration numbers are not met.

Workshops in Vancouver:   Choose ONE of the following

Location:  Vancouver Food Bank, 1150 Raymur Ave. in Vancouver
Cost:  $25.00 community members / $45.00 agency representatives
To register and for more information: Contact Darlene Tanaka, at 604-876-0659 ext 105 or 

To see a slideshow of our previous leadership workshop, visit our Flickr site