Fairs, Fun and Food Safety!
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Transcript of Fairs, Fun and Food Safety!
Know how. Know now.
4-H Foods & Nutrition Amy Peterson, MS RD, Extension Educator
State Fair 4-H Foods Superintendent
FAIRS, FUN, ANd … Food Safety?
Thanks to the new Nebraska State Fair in Grand Island, we
are able to judge quicker and more efficiently! All 2,000 of
our 4-H Food Exhibits have been judged in one day in the
past two years! For this reason, we will be requested judges
on one day only, Wednesday, August 22, 2012. Volunteers
will be needed on both Wednesday, August 22nd & Thursday
August 23rd to help with the judging and display process.
THANK YOU!!
NEW 4-H FOOD & NUTRITION
NEWS FOR 2012!
Commercially prepared mixes are allowed in the
Tasty Tidbits Creative Mixes (Class 2) exhibit
ONLY. Prepared baking mixes, biscuit mixes, or
other pre-made mixes entered in other categories
will be lowered a ribbon placing.
Ingredients that the
4-H’er cannot legally
purchase, such as beer,
whiskey, rum, etc. may not
be used in any recipe or
Foods exhibit.
Exhibits that include
alcohol in the recipe will
be disqualified.
Fresh fruit is not appropriate for any baked
product due to spoilage. (ex. fresh fruit tart)
All fruit must be cooked.
Beginning Foods and Nutrition Exhibits will no
longer be one of the exhibits sent to the
Nebraska State Fair. This would be the projects
of Six Easy Bites and include Cookies and
Muffins. This IS still a county based project.
There are no longer any static
exhibit categories that are
specifically beginning 4-H projects in
any area (Clothing, Photography,
etc). This is to stay consistent with
the other exhibit categories and to
make getting an exhibit selected for
the State Fair a goal to achieve in
the future.
There are several updated examples given to
describe a Healthy Baked Product in Tasty Tidbits.
Baked good must be made with less
sugar, fat or salt, OR using whole grain
OR altering the recipe for specific
allergies/food intolerances OR altered
using a sugar or fat substitute. Exhibit
must include ¾ of baked product or 4
muffins or cookies on a paper plate.
May be baked in a disposable pan.
Include original recipe and altered
recipe. Write what you learned about
products made from an altered recipe in
supporting information
A Unique Baked Product exhibit has been
added to Tasty Tidbits.
Unique Baked Product (any recipe,
at least 3/4 of baked product or 4
muffins or cookies on a paper plate.
May be baked in a disposable pan.)
Recipe must contain a surprise
ingredient and MUST not use a mix
(ex. Cantaloupe Quick Bread, Pork &
Bean Bread, etc). Write what you
learned about making this unique
item with an unusual ingredient.
What was the anticipated outcome?
Would you make it again ?
The Cultural Food DISPLAY Exhibit has
been deleted from Foodworks.
The number of entries each year has steadily
declined. After further evaluation, it was decided
to eliminate it. The Cultural Food Exhibit as a
food product is still an exhibit. The name of the
country, culture or region should be included as
part of the supporting information with the recipe,
as well as some background information about
the country or culture the food item is
representing.
A Family Foods Tradition exhibit has
been added to Foodworks. This is in
place of the Cultural Food Exhibit
Display.
Family Food Traditions – (any recipe,
at least 3/4 of baked product or 4
muffins or cookies on a paper plate.
May be baked in a disposable pan.)
Any baked item associated with family
tradition and heritage. Entry must
include (A) recipe, (B) tradition or
heritage associated with preparing,
serving the food, (C) where or who the
traditional recipe came from.
University of Nebraska–Lincoln
Know how. Know now. Food Preservation Criteria has been
clarified.
RECIPE /LABELING - See
http://food.unl.edu/web/preservation/home for current
USDA guidelines, how to find your Nebraska altitude,
and proper procedures for food preservation. Write
plainly on a label and paste or tape securely on jar
bottom. Specialized sticky labels not required.
All canned foods must include the following
information on the label of the item:
1. Type of food,
2. Method of preservation,
3. Processing time and altitude
4. Pressure (if appropriate),
5. Date Processed,
Source of recipe and/or method of preservation. (If a
publication, include name and date) CURRENT USDA
GUIDELINES FOR FOOD PRESERVATION METHODS
MUST BE USED.
FYI – Nebraska Altitudes
Most 4-H’ers in Nebraska will have to adjust the processing times of their canned foods because most of the state is 1,000 feet about sea level.
Only some areas close to the Missouri River in Eastern Nebraska are lower than 1,000. Did the 4-H’er check with the local Extension office for the proper altitude for the county?
Make sure you ask
what the altitude is in
the county you are
judging!
All dried foods must include the following
information on the label of the item:
1. Recipe and recipe source 2. Method of pretreatment 3. Drying method and drying time. Write plainly on label and paste or tape securely to back of a self sealing bag. Securely attach official entry card to exhibit. Multiple jar exhibits should be contained in a small undecorated box. Use a rubber band or "twisty" to keep exhibit containing 3 self sealing bags together.
4-H Food Projects are unique. They are
made the day before, brought in the
hot sun to a building in the country,
tasted by the judge and then put on
display.
Is this food exhibit safe?
Ask yourself these questions before you
judge the exhibit:
Does this product require refrigeration?
Would you eat this product at room temperature?
Will this product hold up to it’s standard as it is
evaluated by a judge or on display for the public?
Winning the Food Safety Game
Baked Goods
Pies and Pastries
Specialty Food Exhibits
Food Preservation
Baked Goods
It’s more than
just keeping
fingers out of
the cookie
dough….
Topping it Off…
Icings and frostings made
with RAW eggs are not
acceptable.
Egg white rinses brushed
on prior to baking are
acceptable.
Acceptable cream
cheese frostings have a
ratio of 4 cups sugar per
8 ounces of cream
cheese.
Whipped cream cheese frostings without
powdered sugar are NOT acceptable.
Frostings may be
made with meringue
powder or powdered
sugar, milk, and
flavorings and still be
considered safe.
Caramel rolls and
pineapple upside
down cake are also
acceptable.
(And quite tasty to
judge, too!)
The high sugar content of the frostings
will not support bacterial growth.
Cream cheese fillings or melted cheese
toppings may result in an unsafe food product
by judging time due to heat and humidity and
will be disqualified.
Pies and Pastries
Pecan and walnut pies are considered
safe, if made from a traditional recipe
using eggs, sugars, and have no added
water or milk.
There is not enough
moisture in this type of pie
to support microbial growth.
Recipes that include added water or milk
are NOT acceptable.
This includes custards and cream filled pies.
Bacteria can multiply quickly in moist desserts that
contain eggs and dairy products. Pies that are made
with pumpkin, custard or cream based need to be
refrigerated.
Can you use a pie crust
with an egg in the recipe?
There is no known food safety issue with a
pie crust made with an egg baked into it.
Egg crust recipes
that are “washed”
with eggs or whites
before filling are
not considered a
good choice for a
county fair exhibit.
Specialty Foods
Can you bake bread or cakes
in a can or jar?
It is not considered safe to bake in a canning jar because the jar is sealed during the cooling process, creating an anaerobic environment that may be a potential botulinum risk.
What about baking in bags??
Do not use brown paper bags from
grocery or other stores for cooking.
They are not sanitary, may cause a
fire, and can emit toxic fumes.
Intense heat may cause a bag to
ignite, causing a fire in the oven.
The ink, glue, and recycled materials in paper bags can emit toxic
fumes when they are exposed to heat. Instead, use purchased
oven cooking bags." SOURCE: www.fsis.usda.gov/OA/pubs/altroute.htm
What about recipes with alcohol?
Recipes made with alcohol in them are not allowed for
4-H food project exhibits.
Even though the alcohol may “bake out” during food
preparation, the 4-H’er is not of legal age to purchase
or possess the alcohol, thus it is not appropriate
for any recipe to have alcohol in it.
Keep this in consideration for recipe files and menu
plans, as well.
FYI – Homemade
vanilla extract
made by soaking
beans in liquor is
still considered
alcohol.
Can you cook in a clay pot?
Food and food preservation exhibits should be
prepared and baked in food grade utensils
and containers.
Non-glazed or those with a food grade glaze
terracotta baking pots are safe.
Some other pots may have a lead based
glaze on them and should be labeled for “non-
food use”.
What about friendship bread or
sourdough starter recipes?
Although research has
shown there is little risk of
contracting foodborne illness
from properly prepared and
handled starters breads,
these are not recommended
recipes to be using for
county fair exhibits.
Can you use a paper bag in a pan
to prevent sticking?
Only if the bag is of food grade;
most grocery store bags are not
food grade. Parchment or wax
paper may be used.
Cut the paper slightly smaller than
the pan size and let it set 10 – 15
minutes prior to removing from
pan. Peel paper off and
continue cooling.
Can sour cream be used
in a recipe for the fair?
If the sour cream, or other cream based food is mixed in and fully cooked, it is considered safe.
This means mixed in…., not layered! It is usually added to the other ingredients before the flour is mixed in.
NOT like this!
What about cream cheese in cookies
or brownies?
If the cream cheese provides the fat in the
recipe and is a part of the batter, not layered,
it is considered safe.
If the cream cheese is layered or a filling in
the product, the moisture level is greater and
the food item would need to be refrigerated to
prevent microbial growth.
What about frosting with heavy cream?
This would be considered a
food safety hazard
because there is not
enough sugar in the recipe,
requiring the food item to
need refrigeration.
Are lemon bars a safe food exhibit??
If the lemon bar recipe does not
contain added water, milk, or
cream, it is considered safe.
The food item has a relatively
low pH and little free water.
What about filled cupcakes?
Cupcakes filled with a cream
cheese mixture need to be
refrigerated after baking so are
not appropriate to be used for a
county or state fair exhibit.
Food Preservation
This isn’t your grandma’s kitchen…
It’s important to make sure the 4-H’er uses
current canning principles!
Purple Ribbon Rules
1. Current USDA processing methods are
followed for all food preservation.
2. Standard canning jars are used. Jelly
glasses or half pint jars may be used for
jellies and preserves.
3. Jams, preserves and marmalades, fruit,
tomatoes and pickled vegetables MUST be
processed in a boiling water bath.
4. Tomatoes may be processed by a boiling
water bath or pressure canner.
5. All non-acid vegetables and meats must
be processed in a pressure canner.
Where do safe recipes come from?
Only basic recipes and processes that have been tested
should be used.
Cookbooks that indicated
that they use the most
current USDA guidelines
for processing times on
recipes would be considered
safe to use.
RECIPES
Ingredients
Method
PROCESSING
Time
Temperature
Pressure
Recipes for processed foods
(except salsa) may originate
from any source, however
they must be PROCESSED
by approved and current
USDA processing methods.
Safe Recipe Sources
USDA Home Canning Guide (1994 editions and
beyond)
State Extension Publications
So Easy to Preserve (5th ed.)
Ball Canning Guide (Ball Blue Book – 1994 editions
and beyond)
Although these are not the most current, the processing information is accurate for food
safety, according to Extension Specialists at the Iowa State University
Any canning recipe older than 1990 is no longer safe to use. The
USDA changed and updated the approved canning methods in
1994. Processing times are much more precise, based on acid pH
factors and YOUR specific altitude.
Boys and Girls Club Work, canning demonstration, 1920.
Minnesota Historical Society Photography Collection • SA1.31 r30, 81684
Picky about processing…
Processing times vary with the
product being canned and the size
of the container.
Processing times vary because of
the altitude – the higher the altitude
the longer the processing time.
What is the difference between
raw and hot pack?
RAW PACK is the practice of filling jars with raw, unheated food. Acceptable for canning low-acid foods, but allows more rapid quality losses in acid foods heat processed in boiling water.
HOT PACK is the hating of raw food in boiling water or steam and filling it hot into jars.
How does the size of
the container matter?
Each jar is different and may take a different amount
of time to get all the contents at the right temperature.
Quart jars require
longer processing
times than pint jars
and 12 ounce jars
are processed like
pint jars.
Spicy Tips
Spices in moderation
when added to low acid
foods will not affect the
processing.
An increase in materials
may increase the
viscosity of the food and
increase the time
needed to heat the food.
Why are the ingredients so
important in canning foods?
High acid or low acid distinction.
Must be below 4.6 pH to be a high acid food product.
*Clostridium botulinum may grow and produce
botulinum toxin at levels above 4.6 pH.
FYI – High and Low Acid Foods
Most fruits fall BELOW the 4.6 pH level
Most vegetables are ABOVE the 4/6 pH level
Foods that are BELOW 4.6 pH are safe to water
process
Foods that are ABOVE 4.6 pH or have ingredients that
are ABOVE 4.6 pH must be:
Acidified
Processed in a pressure canner
High AcidFoods
Apples
Berries
Peaches
Cherries
Pears
Grapes
Nectarines
Pie fillings from these ingredients
The point is to get the product HOT enough to kill the
bacteria.
Boiling water baths never exceed 212º F, and may be even
less at higher altitudes.
This will kill many bacteria but not C. Botulinum.
High acid foods have the acidity to prevent the growth of
this toxin.
Mixed pH Foods
Must be acidified with vinegar
or lemon juice to be water
processed.
The pH of the entire mixture
must be below 4.6.
Example:
Salsa recipe that contains tomatoes, chilies, and
green peppers is a low acid food and must be
processed in a pressure cooker.
Adding vinegar or acid ingredients can overcome
this – if the recipe is from a reputable source.
Low Acid Foods
Meats
Vegetables
Must be processed in
pressure cooker to kill C.
Botulinum.
Recipe must be from
reputable source to verify
the recipe and the
process.
Time and temperature are
critical in pressure canner
cooking.
Pressure cooker
temperatures will exceed
212ºF.
10# pressure has
temperatures near 240ºF,
15# near 250ºF.
This will kill the bacteria if it
is held at long enough time
and the right amount of
pressure.
What’s the difference between
pressure canners?
The difference is in how the pounds of pressure are measured.
Weighted gauges "jiggle" or rock several times a minute
when they are maintaining the correct pressure and are
measured in 5# increments.
Dial gauge canners have a dial indicator to measure
pressure in the canner and measured in 1# increments.
SOURCE: http://www.umext.maine.edu/onlinepubs/htmpubs/images/canning3pg.jpg
What about other
methods or canning?
In open kettle cooking, food is cooked and
then packed into hot jars and sealed
without processing.
Open kettle canning, or processing of jars
in ovens, microwaves, or dishwashers are
not safe because the temperature reached
in this type of canning does not reach high
enough temperatures to kill all the bacteria
that may be present.
Forget Canning Fresh Salsa
Most fresh salsa recipes are
low acid foods, like onions
and peppers, mixed with high
acid foods, such as tomatoes.
Although the acid ingredients
help preserve fresh salsa,
extra acid must be added to
canned salsa because the
natural acidity will not be high
enough.
Use vinegar that is at least
5% acidity or bottled lemon
juice.
The best way to store fresh
salsa is in the freezer.
Why do you need lemon juice
when canning tomatoes?
Lemon juice, or food grade citric acid or 5% acidity
vinegar, are required as part of the food processing
method.
These help assure that the food product is acidic
enough.
If it is left out, it is now considered an unsafe
processing method and
should not be considered a
qualified canned food product.
Are homemade marinades or vegetables
in oil safe to exhibit?
No. Most homemade marinades and
vegetable oil products will not have
sufficient acidity to be shelf stable at
room temperatures. Since they need
to be refrigerated, they are not
suitable for county fair exhibits.
How come freezer jams can’t be
used at fair?
Freezer jam, and other uncooked
recipes are fine for home use. However,
since these jams require refrigeration,
they are not considered safe for 4-H fair
exhibits.
It would, however, make a great poster discussion on different methods for making jam and the food safety considerations needed.
What about gelatin jams?
Packaged gelatin based jellies may not be appropriate – pectin makes a better product, but if the recipe calls for the correct processing times the product will most likely still be considered safe to use.
Check the recipe carefully to make sure the product is safely prepared.
Preparing the Perfect Pie
Pie fillings can be safely using these three methods:
Commercial Thickener Products
Corn Starch
This may break down during the processing and
result in a runny filling product
Boiling ingredients until they thicken
This may result in a poorer quality product
Pie filling thickeners may also be added
when the pie is being made, instead of when
the canning procedure takes place.
How about pie fillings?
Clearing up confusion about Clear Jel® or
other Commercial Thickeners:
Clear Jel® is a modified starch product.
It acts as a thickening agent for the filling.
This will not break down during
processing, which would cause
a runny filling.
Using corn starch or other starch
based thickening agents will not
change the pH of the filling, and are
considered safe to use.
Rules and
Regulations for Food
Preservation
Projects
Guidelines for
Judging 4-H Foods
Projects.
How to Be a Good Judge
Familiarize yourself with
the food to be judged.
How to Be a Good Judge
Be informed. Know basic recipes and
preparation methods. A cake may have
been made from a standard, or using a
healthier adaption. How was it mixed?
The recipe and the method of mixing can
make a difference in the outcome of the
product.
How to Be a Good Judge
Be objective. You may be called upon to
evaluate a food you dislike or a food
prepared differently from your favorite way.
How to Be a Good Judge
Be positive. Point out what is good! Suggest
what could be done to improve it – as a
learning experience, not as a criticism.
How to Be a Good Judge
Explain why a product has been given a
certain rating.
Be consistent with the judgments and ribbon
placings that you make.
Remember – these are kids who are in the
beginning or the middle of the learning
process, not a national cooking competition.
We want excellence rewarded but we don’t
want spirits crushed.
Judging begins at the red ribbon.
A red ribbon means exhibit is average. It
meets all minimum requirements, shows
honest effort has been made and, while there
are visible signs of needed improvement, the
skill level of 4-H’er is improving.
A blue ribbon exhibit exceeds minimum
standards. The exhibit may have some
smaller flaws needing improvement.
A purple ribbon exhibit is outstanding and
flawless, or there are only few small flaws.
Most misunderstood ribbon in 4-H
competition is the white ribbon.
White ribbon means the exhibit
does not meet all minimum
standards. It DOES NOT mean the
exhibit isn’t worthwhile.
When a 4-H’er sees the ribbon on
their exhibits; first question to
ask is “What have I learned and
how can I make it better?”
4-H is a learning
experience.
Make it a positive one!
Questions?
Contact Information
For further questions relating to 4-H
foods projects, please email Nebraska
State Fair 4-H Food Superintendents
Amy Peterson [email protected]
Cami Wells [email protected]
Know how. Know now.
4-H Foods & Nutrition Amy Peterson, MS RD, Extension Educator
State Fair 4-H Foods Superintendent
FAIRS, FUN, ANd … Food Safety?
University of Nebraska–Lincoln
Know how. Know now.
Resources
1. 4-H Foods Judging Guide Adapted and Revised Edition, University of Nebraska-
Lincoln Extension, 2007.
2. Judges Guide for Foods and Nutrition Exhibits, Kansas State University
Agricultural Experiment Station and Cooperative Extension Service, 2001.
3. Judging Home Preserved Foods, National Center for Home Food Preservation,
University of Georgia Cooperative Extension Service, 2003.
4. Canning Breads and Cakes, Cooperative Extension Service, University of
Georgia, 2000.
5. Food Safety Recommendations for Acceptable Fair Exhibits, Kansas State
University Agricultural Experiment Station and Cooperative Extension Service,
2001.
6. 2006 State Fair Foods FAQ, Iowa State Extension, 2006 Reviewed by Alice Henneman, MS RD, Extension Educator, UNL Extension