Camp Christian Commercial Kitchen and
Dining Hall
Policies and Procedures
Camp Christian is happy to have you use our kitchen and dining hall facilities for
your event. We ask that you treat our facilities and equipment as you would your
own. Failure to follow these policies will result in the forfeit of deposit.
General Policies:
 One person from your group is to be designated to work directly with the
camp manager. This person will be responsible to insure that the use of the
kitchen and cleanup is accomplished to the highest level of safety and
health guidelines.
 Groups renting the kitchen must provide their own spices, cooking supplies,
foil and cling wrap, zip-lock baggies, paper towels, coffee, tea and drinks
etc. Meal trays and glasses are available, but if you wish to use paper
plates and cups you must provide them. The camp will provide napkins, salt
and pepper for the tables at meals.
 Everyone working in the kitchen must follow general health department
guidelines in washing hands regularly between food preparations and using
the bathroom. You are to wash hands in the small hand sink. No one who is
sick or has unhealed wounds is allowed in the kitchen area, or allowed to
prepare food. If you have any questions or need help with general health
department guidelines please contact the camp manager.
 All grease must be drained into empty cans which are available to the
camp. Under no circumstances is grease of any amount to be poured
down any of the sinks.
 Trash must be emptied as needed after each meal. All trash must be
removed at the end of the day. Trash is to be set outside on the landing.
Notify the camp manager when you have trash to be picked up. After 9 p.m.
you will be responsible for taking trash to the dumpster behind the
maintenance area. Trash bags are supplied by the camp and are located in
the mop room. Under no circumstances is trash to be left outside over night
because of varmints at camp who get into the trash. Please contact the
camp manager if you have any questions.
 Dish towels, wash cloths, hot pads and aprons are provided by the camp
and need to be put in the laundry basket after each meal. The camp staff
will wash and re-supply dish towels etc. as needed.
FOOD STORAGE:
 There is an adequate amount of refrigerator and freezer space available
when you use the kitchen. The walk-in refrigerator and half of the double
wide refrigerator are available and the upright freezer is available.
 Additional freezer and refrigerator space are available in the other kitchen
areas on campus if you are using those facilities.
 Eggs and all meat must be stored on the bottom shelves of the
refrigerators.
 All meat must be FDA approved and inspected.
 Be sure to notify the camp manager if the temperature in the refrigerator or
freezer is inaccurate.
 Leftovers can be bagged up for the local soup kitchen if you wish to
participate. Zip lock baggies will be provided by the camp for soup kitchen
food only. Baggies must be labeled with contents and date.
DRINKS:
 Coolers are available for the dining room drinks and to put out on campus.
Paper cones are supplied by the camp for use of water coolers outside of
the dining hall. Groups are encouraged to bring water bottles to use during
their stay. Guests will need to monitor and fill coolers with ice and water.
 Tea, juice, and water dispensers are to be cleaned and sanitized after each
meal. Drinks can be stored in separate containers in the walk-in refrigerator
until the next meal.
 The coffee maker is automated and you will need to provide your own
coffee if you prepare your own meals. Coffee filters are provided by the
camp.
 The ice maker is available to groups using the kitchen. You must wash your
hands before getting ice. The ice scoop must be stored in the blue
container next to the ice maker and is not to be left in the ice maker. Guests
are not permitted to dip ice directly from the ice maker in cups, glasses or
water bottles. The ice scoop must be used. Only adults are allowed to dip
ice from the ice maker, using only the ice scoop. It is best to put a large
stainless steel bowl for meal ice next to a drink table.
COMERCIAL DISHWASHER:
 The camp manager will go over the operation of the commercial dishwasher
with you if you choose to use it.
 Dish soap is not to come in contact with the dishwasher. All dish soap must
be rinsed thoroughly before putting dishes in the dishwasher.
 Silverware must be soaked in warm soapy water prior to washing and be
rinsed thoroughly prior to washing in the flat dish rack. Silverware must be
washed with two cycles of the dishwasher.
MEAL SERVICE EQUIPMENT:
 Salad Bar: The salad bar is available if you choose to use it. The bottom of
the salad bar must be filled with at least one inch of ice. Be sure to keep the
rubber stopper in the salad bar when in use. To clean the salad bar, scoop
out the excess ice, pour several pitchers of hot soapy water in the salad bar
and wash out all of the food particles and drain them into the container
under the salad bar.
 Food Chiller: Plug in about 30 minutes prior to meal. Following a meal you
will need to let all the ice melt prior to cleaning with hot soapy water.
 Steam Table: Plug the steam table in about 30 minutes prior to meal
service. Be sure to put one pitcher of water in the lower base container. Do
not adjust the temperature knobs, they are fickle and set just right. Unplug
after meal and clean with hot soapy water. Be sure to remove any bakedon food around the bins.
 Food Warmer: Turn top and bottom knobs to temperature desired 30
minutes prior to meal. Turn on lights and fan in the unit at the same time.
BE ABSOLUTLEY SURE IT IS TURNED OFF AFTER EACH MEAL.
 Coffee Maker: BE ABSOLUTLEY SURE THE BURNERS ARE TURNED
OFF AFTER EACH MEAL. One pot of coffee takes about ½ cup of coffee
grounds.
CLEAN UP:
 Return utensils, pots, pans, and equipment to where you found them. They
must be clean, sanitized, and free from any food build up. Cupboards,
drawers, and cabinets are labeled for correct return of items.
 Cleaning supplies are available and supplied by the camp. If you have any
questions or difficulty in cleaning please inform the camp manager for
assistance.
 The kitchen and dining room must be swept after each meal. The kitchen
must be mopped with mop water mixture each evening after the last meal.
The dining hall must be spot-mopped after the final meal of the day. The
mop water is pre-mixed and the dispenser is in the mop closet.
 All tables, chairs, and dining hall surfaces must be cleaned with soap and
hot water.
 All food prep surfaces, counters and tables must be cleaned with soap and
hot water as you change food preparations. All surfaces in the kitchen must
be cleaned at the end of each meal. Stainless steel cleaner must be used
for surfaces at the end of each day and prior to check-out. The butcher
block must be cleaned first with soap and water, and at the end of each day
and prior to check out it must be wiped down with warm bleach water.
 All trays, plates, bowls and flatware must be cleaned, sanitized and
returned to their original location after each meal.
 Glassware must be air-dried after each meal.
 The stove, griddle, convection oven, microwave, food warmer, refrigerators
and freezer must be cleaned prior to departure.
 Instructions for hand washing dishes, pots and pans in the triple sink are
posted. You must wash with hot soapy water in the first sink. Following
washing, transfer to the second sink where you sanitize with warm water
and bleach then you will rinse with hot water then dry.
CHECK OUT:
 An inspection of the kitchen and dining hall will be done with the camp
manager prior to leaving the campus to insure return of deposit.
 Remove all personal belongings from kitchen and dining hall.
 Wipe down and put up all tables. Store tables in the far corner of the dining
hall next to the freezer room.
 Be sure all chairs are clean before stacking them in the corner.
 Empty all trash cans and put trash outside on the back porch.
 Sweep and mop floors in the kitchen and dining hall.
 Turn off fans, lights and adjust thermostats to conserve electricity.
 Put up all serving tables.
 Be sure the Kitchen bathroom is cleaned, swept and mopped.
Camp Christian Manager
Rev. Dan Bubach
918-232-3376
Camp Christian Commercial Kitchen
and
Dining Hall Policies and Procedures
I have read and understand all policies and procedures for use of the commercial
kitchen and dining hall and understand that failure to abide by these policies will
result in the forfeiture of deposit.
Name of Kitchen Supervisor: _________________________________________
Group Name: __________________________ Event Dates: _______________
Signature: _______________________________________ Date: ___________