STRAWBERRY DELIGHTS, SUSHI AND RICE PAPER ROLLS

WARRANWOOD PRIMARY SCHOOL 2013 SPRING FAIR STRAWBERRY DELIGHTS, SUSHI AND RICE PAPER ROLLS CLASS STALL NOTES

STALL: CLASS: CLASS REPS: STALL LOCATION: VOLUNTEER NUMBERS: 1 /2 VP Sarah Mitsilias, Sue Gamble In large school gazebo on oval 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 Pack up Notes Waste Removal and School Suitability Policy Spring Fair Stall Feedback Form

Your stall will be responsible for: Making and selling strawberry and marshmallow kebabs Selling punnets of strawberries Selling containers of Strawberries with Cream or Ice Cream Selling premade and individually bagged sushi of various flavours Selling premade and individually bagged rice paper rolls Selling and restocking soft drinks and water Keeping the stall stocked 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 16 th 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 18 th 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 Strawberry Delights, Sushi and Rice Paper Rolls. 6. We suggest your final roster is posted on your class door / window no later than Monday 21 st 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 in the large, white school gazebo on the oval. See set up diagram for stall layout. 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 on the oval 3. Check that your equipment is at your stall. Use the following checklist: Item Location Action Check Off School 9m gazebo Double door display fridge Trestle Tables x 4 3 round plastic tables and white chairs Oval Gazebo Gazebo Gazebo Set up around tent 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 box items: TWO BOXES STRAWBERRY DELIGHTS (At office) Item Quantity Notes Check Off Stall set up diagram 1 Marshmallows Kebab wooden sticks 200 Chocolate sauce Strawberry huller 2 Container for marshmallows (with lid) 10 x 250g bags 1 x 2 litre bottle 1 Colander 1 For washed & hulled strawberries for strawberries & cream Colander 1 For washed (but unhulled) strawberries for kebabs Large red container for cut up strawberries 1 Keep cutup, washed strawberries in Clear plastic round containers 450 For serving strawberries in Sporks 450 For strawberry eaters Rectangular containers 3 To store made up kebabs in the fridge Trays 7 For storing sushi and rice paper rolls on in fridge Sushi flavour labels for trays Large Serving Spoons 2 For serving strawberries in to containers Dessert spoons 2 For serving cream & chocolate sauce Ice cream scoop 2 Large plastic white round bowl 1 Use when drizzling chocolate sauce over kebab Plastic chopping boards 2 For cutting of strawberries canteen stock Knives 2 For cutting of strawberries canteen stock Aprons 5 Table cloths for trestle tables 4

Table skirts for trestle tables 4 Round table cloths 3 Serviettes 500 Serviette holder 1 Paper Towel 3 Laminated instructions for making strawberry delights & kebabs Laminated price lists and blue tac Disposable Gloves Chux Wipes 1 To display for stall helpers to see 1 box To display for customers to see Cleaning spray bottle 1 Wiping tables Hand Sanitiser 1 Garbage bags 5 Rubbish Zip lock bags 10 Coin tray 1 Calculator 1

Food / Drink Item Location Notes Check Off Strawberries Whipped Cream Cool room near Wine Tent Cool room near Wine Tent For making kebabs and selling For topping on Strawberries Ice Cream Staff room freezer For topping on Strawberries Soft drink and water Cool room near Wine Tent Keep eskys stocked with drinks to sell Sushi Fridge in gazebo Display in groups of same flavours Rice Paper Rolls Fridge in gazebo Display in groups of same flavours Ice Near office Fill eskys Items for Class Reps to Provide Item Quantity Notes Check Off Eskys 2 For storing water and soft drinks 1 For stroring ice cream Once you have confirmed you have all your items as listed above move onto your Set up Tasks below.

Set Up Tasks 1. Set up gazebo there is a layout diagram in this folder to show you how this stall needs to be set up with regard to position of trestle tables, fridge (already in place) and white plastic tables. 2. Cover trestle tables with table cloths. 3. Put table skirts around trestles. 4. Set out plastic tables and chairs for customers to sit at. 5. Cover round tables with tablecloths. 6. Stock fridge with strawberries in punnets to sell. 7. Stock fridge with cream. 8. Keep enough ice cream in eskys and replenish as required from freezer in the staff room. 9. Stock sushi in same flavours on trays ready for sale and store in fridge. 10. Stock rice paper rolls in same flavours on trays ready for sale and store in fridge. 11. Wash and hull enough strawberries to use for servings of strawberries with cream or ice cream. 12. Keep some washed, unhulled strawberries aside for making kebabs. 13. Place washed and hulled strawberries in one colander and unhulled in another colander 14. Cut hulled strawberries in half or thirds and place in container 15. Please bear in mind that we are also selling punnets of strawberries so please do not wash too many punnets to begin with. It is preferable to open new punnets, wash and cut according to demand rather than having wastage of cut strawberries that can t be sold in punnets. 16. Put marshmallows in containers ready for kebabs. 17. Empty some chocolate sauce in to the rectangular container and place spoon nearby. 18. Arrange serviettes, sporks and all items for a decorative stall. 19. Stock other eskys with ice, soft drink and water. 20. Fair officially opens at 11:00 am. 21. Display signage & pricelists

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. Make strawberry and marshmallow kebabs, the instructions for this will be available on the day. Please make sure strawberries on kebabs are completely dry before assembling & storing so as to ensure marshmallows do not become soggy. Store enough made up kebabs in rectangular containers in fridge, using paper towel between layers. Do not store kebabs more than two high. 2. Sell punnets of strawberries. 3. Make up strawberries in clear round serving containers ready to sell and store in fridge. Top with cream or ice cream when ordered. 4. Drizzle with chocolate sauce if requested. 5. Sell sushi and rice paper rolls from the fridge. 6. PLEASE DO NOT KEEP A STOCK OF SUSHI & STRAWBERRIES ON YOUR WORK TABLES TO SELL, IT MUST ALL STAY IN THE FRIDGES AND SOLD ON DEMAND ONLY, FOR HEALTH AND SAFETY REGULATIONS. 7. Sell soft drinks and water and keep eskys well stocked. 8. Add ice as needed to keep drinks cold. 9. You will need to regularly wipe down tables and keep area clean. 10. Pass on any handover information to next volunteer shift. 11. Fill in your Feedback Form (included in your stall folder). 12. 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 10.00am and 10.30am. 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 canteen or your stall will have a portable tap. 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. The facilities in the canteen are available to all stall holders to wash cooking utensils and equipment. 3. You will have a supply of chux wipes for cleaning spillages. 4. Hand washing facilities are available in the canteen or the portable tap located at your stall.

Pack Up Notes: Pack up any leftover stock into your boxes, write it up in feedback sheet and take your boxes to the canteen. Take any left over strawberry punnets and products to Wine Tent for the teachers to sell. 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 furniture, power cables or stall appliances can be taken to the gym. Don t forget to take Eskys 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 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 Roster Time Preference Form 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 27 th 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: SARAH MITSILIAS, SUE GAMBLE 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 Roster Preference Form

Spring Fair 2013 Class Stall Roster Spring Fair 2013 Roster Class 1 / 2 VP Class Reps: SARAH MITSILIAS, SUE GAMBLE 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). 2013 - Spring Fair Food Stall Holder Class Stall Roster

Spring Fair 2013 Class Stall Roster 2013 - Spring Fair Food Stall Holder Class Stall Roster