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2013 – Spring Fair Food Stall Holder Class Rep Folder

Hot Chips, Dim Sims, Potatoes Cakes and Chicken Nuggets

WARRANWOOD PRIMARY SCHOOL

2013 SPRING FAIR

HOT CHIPS, POTATO CAKES, DIM SIMS,

CHICKEN NUGGETS

CLASS STALL NOTES



Spring Fair 2013 – Stall Information Folder

STALL: Hot Chips, Dim Sims, Potatoes Cakes and Chicken Nuggets

CLASS: 3/4 EF

CLASS REPS: Bec Parry and Deb Metcalf

STALL LOCATION: Near School Office Entrance

VOLUNTEER NUMBERS: 5 PER HOUR

Folder Contents:

The following information is contained with this folder. You will need this folder in the lead up

to the Spring Fair and also on the day of the Spring Fair.

All stall volunteers can view a soft copy of this folders content on the School Website via the

Spring Fair section.

Pre Fair Duties

Roster

Roster Preference Template

Class Stall Roster Sheet Template

Duties for on the day of the Spring Fair

Money Handling Instructions

Safe Food Handling Guide (remove if not applicable}

Waste Removal and School Suitability Policy

Spring Fair Stall – Feedback Form





Your stall will be responsible for selling:

Hot Chips, Potato Cakes, Steamed and Fried Dim Sims, Chicken Nuggets

Soft Drinks and Water

Darren from Flakey Bites has kindly agreed to cook the products at this stall on the day so parents

should not have to cook any food but are required to salt, stock Bain Marie and serve orders.

PRE FAIR DUTIES

ROSTER:

As class reps, your first item of responsibility is to coordinate filling your class stall roster for the Spring Fair

day. This will involve you collecting the returned “Roster Time Preference Sheets” from your teacher

every couple of days after they have been distributed.

It is important to stress to your class families that the more people that assist on the day the lighter the

load for all. This allows everyone the opportunity to enjoy the day.

The following provides a guide to how you can coordinate this activity:

1. Week Commencing 16th of September the sheet (contained in this folder) titled ‘Spring Fair Roster

Time Preference’ will be photocopied by the office and then distributed to each child, in each

class by the class teacher.

2. Families are required to fill in their preferred times and hand their preference sheet back to your

teacher no later than Friday the 18th of October.

3. You will need to regularly check with your teacher to collect these preference sheets.

4. You will also need to actively follow up and remind families to return these forms. You may like to

call families using your class contact list to follow up any late / absent replies or put out a class note

or letter asking for them to fill in and return their lists – first in gets first choice of times.

5. Once you start collecting the preference sheets you will then start building your roster for the day.

Use the template in this folder titled ‘Spring Fair 2013 Roster – Hot Chips, Dim Sims, Potatoes and

Chicken Nuggets.

6. We suggest your final roster is posted on your class door / window no later than Monday 21st

October (this will depend on the number of replies you have had).

7. Take your final roster to the office for copying. This final roster will then be distributed again to each

child in each class in their communication pouches by teachers and YOU WILL NEED TO POST A

COPY ON THE CLASS ROOM WINDOW.

Items to consider when filling your roster:

The first shift is to help set up the stall. At least one class rep should be in this team as you will have

the stall folder containing all information needed at the stall.

For this stall you will need 5 volunteers per hour

The last shift will assist with pack up.

It is very important that each change of shift passes on any necessary information for the effective

running of the stall.




On The Day

Your stall will be located outside, near the school office.

Your stall needs to be ready for operation at 10:45 am.

The following information details the stall equipment, products, ingredients and other materials you will

need on the day to stock, set up and operate your class stall. Please be advised that the Spring Fair

Committee has arranged the following items. Your role on the day is to collect, set up and sell your

items / products.

Anyone needing assistance with food questions on the day can speak with one of the following Spring

Fair Food Coordinators - Di Jelinek or Jacqui Howes. They will be visiting all stalls periodically across the

day.

Tasks:

1. Personal belongings of class reps/stall helpers may be stored in the staffroom.

2. Class Rep to report to your stall location.

3. Check that your equipment is at your stall. Use the following checklist:

Item Location Action Check Off

Bain Marie - 5 dish At your stall Darren Haig to turn on

Bain Marie (Small School one) At your stall Darren Haig to turn on

2 Bay Chip Cooker x 2 (4 baskets) At your stall Darren Haig will light

the chip cookers

Trestle tables - 4 x 2.4m (wooden) At your stall These will be in place

Gas Bottles x 4 At your stall Darren Haig to turn on

Rice bran Oil – 20 lt x 3 Drums At your stall Darren to fill fryers

Freezer At your stall Move from First Aid

Steamers x 2 At your stall For Steamed Dim Sims

– Darren to fill with

water

Cardboard for covering ground At your stall Will be set up

4. Collect your cash float from the office. You will be given an apron to wear that is used to hold and

collect all money in and handing out of change.

5. The first shift can also collect the stall box/s ie: food / utensils / price lists etc from the office.

6. Return to your stall with these items and check them off against the below list:




Stall boxes / items: FIVE BOXES

Food (this will be in the Canteen for collection – Drinks in Cool room near Steve Office)

Item Quantity Notes Check Off

Frozen Chips in bag 180 kilo (12 boxes) In Canteen

Dim Sims 240 (4 bags) In Canteen

Potato Cakes 120 (1 box) In Canteen

Chicken Nuggets 696 (12 bags) In Canteen

Soft Drink and Water Cool room near Steve

Office

Stall box/s items:

Box 1 OF 5


Chip Cups 1000 Use for dim sims also

Snack size food boxes 160 For chicken nuggets

Paper Bags for food 500 Use for potato cakes

& nuggets

Bulk Tomato Sauce 1 x 4 litre bottle Fill small bottles with this

Bulk Soy sauce 1 x 1.75L bottle Fill small bottles with this

Bulk Vinegar 1 x 500ml bottle Fill small bottles with this

Salt (750g) 1 Leave in container

Chicken salt 1 Supplied by Flakey Bites

Forks 126

Small Condiment Bottles 3 For tomato sauce

Small Condiment Bottles 2 For serving soy sauce

Large Condiment Bottles 2 For serving vinegar

Large Mixing Bowl 1 For Salting Chips

Tongs 4

Chip Serving Scoop 1

Chux

Paper towel 3

Plastic Gloves 1 box

Heavy Duty Aprons 4

Oven mitts 2 Serving from Bain Maries

Garbage Bags 5




Calculator 2

Coin Tray 1

Zip Lock Bags 10 For Money

Anti-Bacterial Hand Sanitizer 1

Trestle table cloths 4

Table Skirts 4

Serviettes 1000

Cleaning Spray Bottle (filled) 1

Laminated price lists and blue tac To display to customers

Oil cooking/draining instructions

Handwashing tap 1 For washing hands

Bucket 1 For under hand wash tap

3 OTHER BOXES – FULL OF SMALL BOXES TO SERVE CHICKEN NUGGETS IN

Items for Class Reps to Provide


Esky 4

Once you have confirmed you have all your items as listed above move onto your ‘Set up Tasks’ below.

Set Up Tasks

1. Place table skirts on Wooden Trestles (already set up)

2. Oil in cookers and pre heat (Darren)

3. Set out salt, serviettes, sauce, etc on a table

4. Display price lists

5. Put ice in esky’s (get ice near office) and fill with Drinks

6. Place Chips and other frozen food in the freezer at your stall (you will need to restock freezer as

quantities go down – extra frozen food will be in the Canteen)

7. Fill up hand wash container/tap and set up hand wash and paper towel (for drying hands) next to

this. Put bucket underneath for catching water.




Operational Tasks

Sign your roster where your name is when you have done your shift. You will go into a raffle to win a hamper as a thank you for donating an hour of your time on the day.

1. Your rostered volunteers will need to be allocated as follows:

a. 2 x Handling Orders and Money

b. 1 x Selling Drinks and Steamed Dim Sims

c. 2 x Serving Fried Food

2. Cook chips / potato cakes / dim sims / chicken nuggets (Darren)

3. Sell chips, dim sims, potato cakes and chicken nuggets

4. Fill and restock eskys with drinks to sell

5. At end of your shift, hand over any relevant info. to the next shift

6. At end of fair, complete necessary paperwork and feedback sheet

7. At end of stall, oil needs to be drained and cookers cleaned

8. Fill in your Feedback Form (included in your stall folder). Place your feedback form in your folder

and return your folder to the office.

Money Handling / Change Request:

Any queries see Trish Faulkner or Brigid (in office) on the day.

You will need to collect and sign for your cash floats from the office between 10.00 am and 10.30

am.

Throughout the day, Steve Albon and Sue Dean will collect cash.

No money is to be given to anyone but Steve and Sue.

If your float needs collecting urgently, send a member of your team to the office. Place the surplus

cash into one of your pre named Zip Lock Bags and wait for Sue or Steve to collect your cash.

If you are running short of change send a team member to the office to request for Sue or Steve to

arrange change required for you. Again, DO NOT take any cash away from your stall.

Note: Customers with large notes, needing change can change these at the office window.

When your stall is finished bundle your money up and place it in your labelled zip lock bag and wait

for Steve or Sue to collect it from your stall




Safe Food Handling and Hygiene Guide

Personal Hygiene:

1. Please wash your hands with soap and warm water and dry with single use paper towel:

- before starting work;

- after handling raw food;

- after using a handkerchief or tissue;

- after handling money;

- after using the toilet;

- after handling rubbish or cleaning.

2. Cover any cuts on your hands with gloves.

3. Change gloves when you change tasks.

4. Tie long hair back.

5. Wear aprons where possible.

Hand washing facilities are available in the staff room and at your stall.

We are sure you are all aware of these facts but for health and safety reasons we need to include

these in our notes, thank you.

Spring Fair - Safe Food Handling Guide

1. Please keep all work areas and utensils clean and tidy.

2. Use separate utensils for raw and cooked foods.

3. Take small amounts of food from the fridge/freezer in canteen or cool room as required and store

in esky (<5 degrees), thermometer is located in the canteen .

4. Keep all food covered at all times.

5. Keep raw and cooked foods separate.

6. Please do not mix batches of cooked food.

7. Cooked food should not be handled with bare hands. Please use utensils or wear disposable

gloves.

8. Cooked food on display needs to be kept at 60 degrees c, thermometer is located in the canteen.

9. The facilities in the canteen are available to all stall holders to wash cooking utensils and

equipment.

10. You will have a supply of chux wipes for cleaning spillages.

11. Hand washing facilities are available in the canteen or the portable tap located at your stall.




Pack Up Notes:

Darren or Steve Albon will drain the deep fryer oil at end of day.

Pack up any leftover stock into your boxes, write it up in feedback sheet and take your boxes to

the canteen.

Return any excess drinks back to cool room near Steve’s office.

Please wash and dry any stall utensils and school equipment in the canteen at close of your stall

and place cleaned items in your boxes.

Ensure your cash floats have been collected by Steve or Sue (see cash handling notes above)

All stall appliances can be taken to the office.

Trestle Tables to be taken to the gym.

Don’t forget to take home any eskys, etc you have supplied the stall with on the day and any

personal belongings.

Fill out the stall feedback sheet in folder.

Hand folder back to office.

Don’t forget to hand your initialled roster into the office so all volunteers that helped can go in the

draw for a hamper to be drawn Monday morning at assembly.

Waste Removal in accordance with School Sustainability Policy

All rubbish must be disposed of at close of your stall (oil will be done by Steve or Darren)

Separate all rubbish. One bag will be Cardboard, Glass and Plastic recycling together. The other

bag is for food waste and general rubbish.

You are to dispose of the above waste in the correct wheelie bins located around the school oval

and school grounds office.

Thank you all for your help and support in making our fair a successful fundraiser for the school.




Feedback Form: Spring Fair 2013 – Class Stalls

NAME OF STALL: ______________________________________________________________________________

CLASS REP NAMES: ___________________________________________________________________________

Did you have enough tools / equipment?

If not, what additional tools & equipment did you require?

What time did you sell out of items and close your stall?

What was successful and what sold really well?

What was left over (if anything) or was difficult for your stall?

What feedback do you have for future years and general comments?

Place this feedback form in your folder and return the entire folder to the office at the end of the day.

THANK YOU FOR YOUR HELP AND CO-OPERATION.




Spring Fair 2013 – Volunteer Roster Time Preferences

You have been sent home this sheet to enable you to select your preferred time to volunteer your

assistance on our Class Stall for the 2013 Spring Fair being held on Sunday 27th October 2013.

We are asking that all families do their best to volunteer at least 1 hour of their time to our stall on the

day.

Without the help of many, it means the load is carried by only a few. We want everyone to be able to

enjoy the Spring Fair and spend time with their families so we urge you to make yourself available. Your

School Spring Fair Committee and Class Reps have already put in a great deal of effort prior to the day

to ensure the smooth running of our Schools Spring Fair which is our major fundraiser.

Please return this form to your class teacher no later than Friday the 18th of October. Your Class Reps will

work over the weekend to compile the final roster. Preferences received early will be given priority of

time slots.

The final roster will be sent home Monday the 21st of October and also posted on the class window.

Stall Name:


Class Reps:

BEC PARRY, DEB METCALF

Your Name:

Your Contact Phone Number:

List three preferences for time you can volunteer. Place a tick against the time/s you can be available.

TIME Preference 1 Preference 2 Preference 3

10.00 am – 11.30 am

This includes set up

11.30 am – 12.30 pm

12.30 pm – 1.30 pm

1.30 pm – 2.30 pm

2.30 pm – 3.30 pm

3.30 pm – 4.30 pm

This includes pack up

Please return this form to your class teacher no later than Friday the 18th of October

The only items that need to be supplied by volunteers now are eskys, all other stock has been purchased.

Your stall needs 4 eskys..

I can provide an esky for use during the day: YES / NO (please circle) Thank you for your support!

2013 - Spring Fair Food Stall Holder Class Stall Roster

Hot Chips

Spring Fair 2013 – Class Stall Roster

Spring Fair 2013 Roster – Class 3/4 EF

Stall Name: Hot Chips, Dim Sims, Potato Cakes and Chicken Nuggets

Class Reps: Bec Parry and Deb Metcalf

The following is our roster for the Spring Fair on October 27th based on your availability. Any questions please see your class reps.

TIME NAME NAME NAME NAME NAME

10.00 am – 11.30 am

11.30 am – 12.30 pm

12.30 pm – 1.30 pm

1.30 pm – 2.30 pm

2.30 pm – 3.30 pm

3.30 pm – 4.30 pm

First shift includes setting out your stall (tables, etc will already be in place).

Last shift will help with pack up and making sure Feedback form is completed.

Please see your class reps if you have any roster questions as they will be doing their best to fill the roster for your class. Any help is greatly

appreciated and ensures a smooth running stall allowing everyone to enjoy the day.

Have this roster at your stall on the day. As volunteers finish their shift they are to initial next to their name on the roster above. All volunteers

who worked will go in the draw for a hamper as a thank you for their contribution of time on the day (drawn at Assembly on Monday 28th

October).

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