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4-H Foods

February 26, 2019

SUPERINTENDENT: Barb Tapp 812-325-3149

Monroe County Achievement Record Sheet required

Purdue Extension Food Safety Policy (effective 11/2013):
For food competitions - Filling, frosting, glazing, pie filling, and meringue, (whether uncooked or cooked) are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream as the nature of these products increases the moisture content and water activity of the food. Foods with a higher moisture content and water activity can be ideal growing conditions for food borne pathogens, even if the ingredient is part of a batter and baked. Additionally, raw milk, raw milk products or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160°F (i.e. pasteurized or included as part of a batter and baked) are acceptable. No home-canned fruits, vegetables, or meats are permitted in products. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness. Whenever possible, baked products should be transported and stored in chilled coolers (41°F).

Judges and individuals who will consume products from county and state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a "potentially hazardous food" has been properly prepared or handled before, during or following the competition. Tasting of a food product is solely at the discretion of the judge. Judges are NOT to taste any low-acid or acidified preserved food, like green beans or tomato products, and are discouraged from tasting any other home preserved food.

Consumers of competitive food exhibits being sold at auction or used for hospitality purposes should be notified they could be at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a potentially hazardous food has been properly prepared or handled before, during, or following the competition.

Rules/Instructions for preparing Food Exhibits for display:

  1. Labeling Suggestions:
    1. Cover label with clear plastic wrap so that it will not become grease stained.
    2. Tape label to the paper plate or container before the product is wrapped.
  2. Recipe or index cards:
    1. A recipe card or index card (no larger than 5.5” x 8.5”) is required for all food exhibits. Please include your name as well as the recipe source and all the information requested in the exhibit description. It is recommended that you wrap the card in plastic wrap or in a plastic bag. Tape label to the paper plate or container before the product is wrapped. Recipe cards will not be returned.
    2. Since it is illegal in the State of Indiana for youth under the age of 21 to purchase or consume alcoholic beverages, 4-H members are to use recipes that do not include an alcoholic beverage as an ingredient. A suitable non-alcoholic or imitation product may be substituted.
  3. How to prepare products for display.
    1. Most food products should be displayed on a paper or foam plate.
    2. For cakes - cut a piece of cardboard about ½” larger than the bottom of the cake. Cover this cardboard with wax paper, plastic wrap, or foil before putting the cake on it.
    3. Any other product that may be sticky on the bottom, such as some fancy breads, should be put on round, square, or rectangle cardboard. Cover this cardboard with wax paper, plastic wrap, or foil before putting the food product on it.
    4. Pies should be exhibited in disposable pie tin.

Note: Any exhibit that does not meet all the requirements will be lowered one ribbon placing.

LEVEL 1: Grade 3-4

Grade 3: Three snack-sized (approximately 2”-3” individual size) drop, molded or bar baked cookies, no glaze or frosting. Include recipe card and display on a dessert-size paper or foam plate.

Grade 4: Three standard-sized muffins that contain an ingredient that is a source of Vitamin A or Vitamin C (no muffin liners). Include recipe card.

LEVEL 2: Grade 5-6

Grade 5: A square, oblong or round layer reduced-fat cake without frosting. Reduce the amount of fat in the recipe by sing a fruit puree or baby food fruit product that does not contain yogurt. Include recipe card.

Grade 6: Three no yeast, any shape pretzels with a whole-grain flour mixture (shaped, stick or nugget) OR three no yeast sweet or savory rolled biscuits with whole grain flour (no drop biscuits). Include recipe card.

LEVEL 3: Grades 7-9

Choose one baked product from the following list. It is suggested the member choose a different option each year, but this is not a requirement.

LEVEL 4: Grades 10-12

Choose one baked product from the following list. It is suggested the member choose a different option each year, but this is not a requirement.

State Fair Entry: One entry for each grade may be chosen

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