ANACONDA SAUSAGE SIZZLE

Manual of Operations Samford Scout Group

Anaconda Manual Of Operations – Samford Scout Group

TABLE OF CONTENTS EVENT ORGANISATION.....................................................................................................................2 PLANNING & PREPARATION ...........................................................................................................2 EQUIPMENT ............................................................................................................................................2 Anaconda will provide .....................................................................................................................2 Scout Group to provide ....................................................................................................................2 FOOD / DRINKS ......................................................................................................................................3 FOOD SUPPLIERS ....................................................................................................................................3 TRANSPORTATION .................................................................................................................................3 ROSTERING ...........................................................................................................................................4 GETTING THE RIGHT NUMBERS .............................................................................................................4 SUGGESTED ROSTERING SYSTEM ..........................................................................................................4 SITE / STALL SET-UP...........................................................................................................................5 FOOD PREPARATION & HANDLING ..............................................................................................5 SEPARATION OF FOOD HANDLING DUTIES ............................................................................................5 GLOVES .................................................................................................................................................6 FOOD STORAGE & TEMPERATURE CONTROL.........................................................................................6 SAUCES ..................................................................................................................................................6 CASH HANDLING & SECURITY .......................................................................................................7 CLEAN UP ...............................................................................................................................................7 LEFT OVER STOCK .............................................................................................................................7 CHECK LIST...........................................................................................................................................8 APPENDIX A...........................................................................................................................................9 SITE LAYOUT .........................................................................................................................................9

updated 25/03/10

Anaconda Manual Of Operations – Samford Scout Group

EVENT ORGANISATION Each event should be organized by a small group of volunteers who should meet prior to the event date to allocate tasks and responsibilities. A checklist is provided towards the back of this Manual to assist with this task. If required, a roster can be prepared after giving advance notice to potential volunteers and seeking nominations for time slots during the day. Refer to the “Suggested Rostering System” on page 4 of this manual. Ideally, an Event Co-ordinator should be appointed for each event. This person (or persons if a shared role) would be on site for the duration of the event to oversee operations and to ensure important information such as food handling rules is disseminated to all volunteers, particularly during roster change-over. This role is also an important communication channel for providing feedback to the Group on operational issues or sales trends etc.

PLANNING & PREPARATION Equipment Anaconda will provide  Marquee  Three large tables  BBQ and gas Anaconda may also provide a large cooler on the day but this is not guaranteed so don’t rely on it when planning the event. On previous occasions only two tables have been provided and the preparation table has had to be used as the “Bread table” once the sausages have been prepared. The gas bottles may also require changing during the day depending on how much gas was left in them from the previous event. This should be brought to the attention of an Anaconda staff member to arrange replacement bottles.

Scout Group to provide               

Three or four large coolers (sausages & onions). Three large coolers (drinks). Cooking/food preparation utensils (tongs x 3, knives x 2, scraper). Large warming trays with lids for cooked food eg camp ovens (to sit on grill). Plastic bags (for storing the cut sausages prior to cooking). Signage – banner/flag, price lists etc and adhesive tape. Large plastic container with lid for prepared bread & serviettes. Plastic containers with lids or plastic bags for sliced onions. Serviettes (approx 700 may be required). Plastic gloves. Hand washing equipment (non water based cleanser). Straws (optional) Large rubbish bins (2 or 3) & bin bags. Oven mits/pot holders (to handle food warming trays). Squeeze bottles for sauces.

updated 25/03/10

Anaconda Manual Of Operations – Samford Scout Group

 Cooking oil.  Long matches or a BBQ starter.  Ice – 2 bags per sausage cooler and 3 per drinks cooler (use sausage cooler ice bags for drinks as the sausages are used up).  An extra table is useful for food preparation (cutting & re-bagging sausages).  Cash float $100 & coin bags.

Food / Drinks The following quantities are a good starting point. Depending on the weather, season and other on-site events, the quantities will need to be adjusted proportionally. Experience has shown that sales of sausages increase with cooler or wet weather. Conversely, drinks sales can vary from approximately 200 cans in winter to nearly 350 cans in summer.     

Sausages... 60kg or 40 kg . Bread ......... 40 loaves or 25 loaves. Drinks......... 200/250 cans plus bottled water (Diet soft drinks are popular). Sauces....... Tomato, BBQ, Mustard (optional) Onions ....... 20kg or 10 kg sliced.

Food Suppliers Orders for the sausages and bread must be placed with the supplier during the week leading up to the event and collected prior to 8am on the day.  Sausages... Samford IGA sells for approx $4 per kg or if you can get better deal do so  Bread ......... Coles Everton Park sells its own brand for approx $1.10 per loaf  Drinks......... Try and purchase the drinks for under 50c per can. Look for specials in supermarket catalogues for Coke/Pepsi ranges. The Pepsi range is usually the cheapest buy and the most popluar varieties from Golden Circle are Sars and Creamy Soda. Diet varieties (Pepsi Max) are also very popular.  Sauces....... supplied by committee

Transportation Suitable transportation will need to be arranged to transport the coolers, drinks and crates of bread to the site in the morning. Ideally the person transporting the coolers would also purchase the required quantities of ice as well. In the past, a ute has delivered the coolers to the event and wagons have been used for the drinks and bread. If a roster is used, it is important to arrange for people with suitable vehicles to be on site at the end of the event to return the coolers, unsold drinks and the bread crates to the applicable locations. There will also be other equipment that will have to be returned to the Scout Den as well.

updated 25/03/10

Anaconda Manual Of Operations – Samford Scout Group

ROSTERING Getting The Right Numbers Sufficient notice and promotion must be given in the lead up to the next sausage sizzle day to ensure that enough volunteers are rostered on during the day. It is essential to have the right number of volunteers at the right time of the day. Too many volunteers at the beginning and end of the day will result in people standing around. Not enough people rostered on for the busy period from 11am – 3pm will result in long, slow queues and discourage customers. When the event is being run by Scout, Cub or Joey Troops, there needs to be four adults in attendance at all times during the day to supervise and perform certain tasks that the children are not permitted to undertake. The adult tasks are:  Cooking.  Sausage cutting/onion slicing.  Serving of cooked food onto bread. Children up to & including Scout age can do the following tasks:  Take orders.  Handle money (supervision may be required to ensure correct change is given).  Serve drinks.  Order fulfillment (take bread/serviette to food server & hand to customer). Food orders can be fulfilled under supervision but an adult should transfer the cooked food from the warming tray to the bread.

Suggested Rostering System 8am (set-up) to 11am

1 cook & 1 food server 1 cashier & 1 drinks 1 order fulfillment 1 bread & serviette preparation 1 sausage/onion preparation

11am to 3pm

2 cooks & 1 food server 1 cashier & 1 drinks 2 order fulfillment (help from a floater if required) 2 floaters** ** Preparing sausages/onion, bread, drinks, emptying rubbish etc as required. 3pm to close of business 1 cook & 1 food server 1 cashier & 1 drinks 2 order fulfillment 2 floaters** ** Preparing sausages/onion, bread, drinks, emptying rubbish etc as required.

updated 25/03/10

Anaconda Manual Of Operations – Samford Scout Group

SITE / STALL SET-UP The stall will be positioned in the parking bays to the left of the entrance to the store. In order to have sufficient room for the stall, coolers and food storage/preparation, the first two bays will be required. Volunteers should arrange to arrive at the store an hour before opening time to unload the vehicles and set up. Once all the drinks and coolers have been unloaded, a vehicle belonging to someone staying for the entire day should be parked in the third bay to provide a barrier to other customer vehicles and to provide a safe place to store personal belongings. Anaconda staff will bring out the marquee, tables and BBQ prior to opening the store. Once the marquee has been raised, set up the stall as shown in the diagram in Appendix A and the photographs provided below. Unless it is raining, position the BBQ outside the marquee to allow enough room for the volunteers to comfortably and safely work. Boxes or containers will need to be placed under the BBQ to prevent the oil from dripping onto the ground. Plan to start cooking small quantities half an hour prior to opening time. The stall in action

FOOD PREPARATION & HANDLING Separation Of Food Handling Duties To ensure food hygiene standards are maintained, strict rules must be enforced for the preparation and handling of food. To prevent transfer, all food handling duties must be broken down and performed separately as follows:  Counter operators and cash handlers must not handle unsealed food items.

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Anaconda Manual Of Operations – Samford Scout Group

 Drinks servers must not handle unsealed food items.  Food servers must wear gloves at all times and only handle the bread/serviettes.  Sausage preparation must be done whilst wearing gloves and the gloves discarded at the completion of the task.  Bread/serviette preparation must be done whilst wearing gloves. No handling of cash or drinks while performing this task.

Gloves  Gloves must be worn whenever unsealed or raw food items are being handled.  Do not move from one task to another without changing your gloves particularly if you have been handling raw sausages.  Always start with fresh gloves - never reuse.  Do not touch any part of your person or cough/sneeze into your gloves.  If unsure whether to wear gloves or not, wear them just in case.

Food Storage & Temperature Control All raw sausages must be kept on ice in the coolers until placed on the BBQ. When preparing the sausages for cooking (separating) just take out one bag at a time and place the separated sausages into a sealed plastic bag or container. Return it to the cooler until required for cooking. Once cooked, the sausages and onion must be kept covered in a metal warming tray. Leave the warming tray on the unlit grill so that the cooked food remains warm until served.

Sauces All sauces are to be in squeeze type dispensers or sealed packs and applied by the customer.

Cook’s tip #1: To keep track of which sausages are ready for sale a system was followed that involved moving the sausages across the hot plates in batches to the left as more raw sausages are placed on the right hand hot plate. Only those sausages on the far left are taken off and placed in the warming trays ready for sale. The colour of the sausages in this photo shows the system in practice with raw sausages in the foreground and fully cooked sausages further along the hot plates.

updated 25/03/10

Anaconda Manual Of Operations – Samford Scout Group

CASH HANDLING & SECURITY The cash float is to be kept in an enclosed box or cash tin and with the lid on when not in use. During the day, the float should be monitored by an adult and as necessary, the excess notes should be removed and stored in a secure location on site. The float must be kept in sight at all times. At the close of business all cash should be returned to the float box/tin which must be kept secure until it is in the custody of the designated person. Anaconda has set a site fee of $75 and a clean up fee of $25 totaling $100 to be paid to Anaconda staff early in the day. At the end of the day once the site and bbq have been cleaned ask for the $25 clean up fee to be returned. There is a laminated copy of the BBQ operations guidelines as set out by Anaconda in the document role which needs to be read by each adult working on the BBQ.

CLEAN UP At the close of business advise the Anaconda staff that you are ready to pack up the stall. Besides packing away any equipment or items brought to the site, the following tasks will need to be performed:  Pick up any spilt food scraps and empty all rubbish into the industrial bins at the rear of the store.  Wipe down the tables.  Empty any ice/water from the coolers and any washing up water into the gardens.  Pack up any unsold drinks.  Return bread crates to the supplier if not done earlier.  Return the Scout coolers and any banners or other equipment to the Den.

Left Over Stock The Group will advise what the policy is regarding left over sausages, onion and bread. Any unsold drinks are to be held in storage for the next event.

Cook’s Tip #2: Use the crusts from the loaves to soak up any oil in the warming trays by placing them along the bottom of the trays. This also works on the hot plates if you get an oily batch of sausages. Don’t forget to change them every now and then. updated 25/03/10

Anaconda Manual Of Operations – Samford Scout Group

CHECK LIST Items Required

Name

 3 or 4 large coolers (sausages & onions)____________________  3 large coolers (drinks)__________________________________  Cooking/food utensils (tongs x 3, knives x 2, scraper) __________  Large warming trays with lids eg camp ovens ________________  Storage containers/plastic bags (sliced onions) _______________  Signage – banner/flag, price lists etc and adhesive tape ________  Bread container _______________________________________  Serviettes ____________________________________________  Plastic gloves _________________________________________  Hand washing equipment _______________________________  Straws (optional) ______________________________________  Large rubbish bins (2) & bin bags _________________________  Oven mits/pot holders __________________________________  Squeeze bottles for sauces ______________________________  Cooking oil ___________________________________________  Long matches/BBQ Starter ______________________________  Ice – 2 bags per sausage cooler and 3 per drinks cooler _______  Extra table ___________________________________________  Cash float & coin bags __________________________________  Plastic bags (separated sausages) ________________________  Sausages - …….kg ____________________________________  Bread - …….loaves ____________________________________  Drinks _______________________________________________  Sauces ______________________________________________  Onions - …….kg_______________________________________

updated 25/03/10

Anaconda Manual Of Operations – Samford Scout Group

APPENDIX A Site Layout

Produced for the Samford Scout Group Jamboree Fundraising Committee 2006 and modified for general fund raising events at Anaconda Everton Park 2007.

updated 25/03/10