Procedures for BBQ

Posted by James Hamilton on Jul 19, 2016
 
James Hamilton has prepared a procedure for the use of the BBQ trailer and the serving of food to members of the public.  It is well done and a fine example why James was our Rotarian of the Year.
 
It is printed below and also available on ClubRunner  under the menu items Organization>Documents and located in the Procedures folder.
 
OIC GUIDELINES FOR THE USE OF THE BBQ TRAILER AND SERVING COOKED FOOD TO MEMBERS OF THE PUBLIC.
 
July 2016
 
Trailer
  1. Check that sufficient gas in bottles. If bottle(s) needs refilling or swapping, OIC to arrange and cost to be reimbursed by Club treasurer.
  2. There is a list of items which should be available on the trailer. Please check that all items are available for use. If an item is missing, please arrange to purchase a replacement item and cost to be reimbursed by Club Treasurer.
  3. Check that the all facilities on the trailer are clean.
  4. Check that the trailer is road worthy.
  5. OIC to arrange with a member for the towing of the BBQ trailer to site from Rotary shed and the return of the BBQ trailer at conclusion of event/activity.
BBQ
  1. OIC to arrange the purchase necessary food items for the BBQ
  2. Check that there are sufficient of items such as sauces (stored in refrigerator in Rotary shed), tissues, paper towelling, etc. 
  3. OIC to check for a cash float for change purposes.
  4. Selling Price list should be in the BBQ Trailer.
  5. All Health regulations associated with BBQ’s must be complied including:
    • person handling money MUST NOT handle any food
    • people preparing the food MUST wear gloves.
    • all food preparation tools MUST be clean.
    • BBQ plate MUST be clean 
    • any perishables MUST be stored in esky with appropriate coolant.
    • food MUST be protected from flies using appropriate covers
    • marquee should be erected over the BBQ to prevent sunlight directly reaching food items.
  6. OIC to organise team members for the BBQ. Suggest two shifts for Sprout & About market. It is recommended that a minimum of three people operate the BBQ i.e. on person handling money, one person cooking, and one person preparing food and serving food to the public.
  7. At the conclusion of the event/activity that the BBQ team clean the BBQ facility and report any issues to OIC.
  8. Children and pets are NOT allowed in the cooking and serving area.
  9. Waste needs to be disposed of in the appropriate garbage bin and garbage bin emptied at conclusion of event/activity.
  10. Money MUST be placed in appropriate storage container for safe keeping and for security reasons.
  11. The person cooking may wish to wear an apron for protection purposes. OIC to check to ensure that a clean apron is available.