Food Team

The Food Team serves hot, delicious and nutritious meals, keeping Turtles sustained on their adventures all across Black Rock City.

2024 Docs (imported from Notion)

Some pages are only visible when logged in. Check that you are logged in to the Wiki for the full experience!

2024 Docs (imported from Notion)

Training

Training

Checking Propane Levels (refer to Method 1 from 1:10-2:57 min mark)

https://www.youtube.com/watch?v=UAUXDvCqmfE

General Food Safety

DO NOT TOUCH THE FOOD!

Do not use bare hand contact with ready-to-eat foods (or drinks / ice). Wear gloves or use tongs, spoons, spatulas, etc when portioning or preparing food. Examples of ready-to-eat foods include all cooked foods, breads, and raw fruits and vegetables that will not be cooked before being eaten.

Wash hands before putting on gloves

You must take off gloves before touching uncooked meat to avoid cross contamination. Also don’t reuse gloves

Propane System

Turning On Propane System - Before Every Meal

  1. Inside the trailer, confirm that all 16 propane valves and stove/griddle knobs are in the OFF position.
  2. Go outside to propane tanks. Check for any visual signs of damage to the tanks or hosing. (Tanks should be free of any rust and always painted white - painting them any other color can cause an explosion. Video here)
  3. Turn on both propane tanks (turn knobs slowly, but all the way)
  4. Smell for any propane leaks around tanks and hoses.
  5. Ventilate trailer
    1. Open window in door and ceiling vent (these MUST be open prior to turning on propane inside trailer due to Carbon Monoxide from pilot lights and burners. Exhaust Fan MUST be on whenever Range, Oven or Griddle are on. Window and ceiling vents must be open when exhaust fan is on for air circulation and to prevent a vacuum from holding the door closed.)
  6. Turn on Hot Water Heater
    1. Under the sinks on the right, turn on the Red propane valve video. (Perpendicular to pipe is OFF, parallel with pipe is ON.)
    2. Turn on power to Hot Water Heater (power button on front. If no power, check circuit breaker)
    3. For troubleshooting Hot Water Heater see this video
  7. Turn on Stove / light pilot lights (right before first use)
    1. Turn on White Propane Valve to left of door
    2. Turn on Red Propane Valve that leads to Range/Stove
    3. IMMEDIATELY Light SIX Range Pilot Lights using this lighter
    4. Note that propane gas is coming out of the open pilot light spigots as soon as you open the valve, so if you don’t light the pilot light, you are just leaking propane gas into the trailer.
  8. Turn on Griddle / light pilot lights (right before first use)
    1. Turn on Red Propane Valve that leads to Griddle
    2. IMMEDIATELY Light FOUR Griddle Pilot Lights using this lighter

Turning Off Propane System - After Every Meal

  1. Follow all **Turning On Propane System - Before Every Meal** Instructions IN REVERSE

Griddle Cleaning

While griddle is still hot (but not on):

  1. Turn off the thermostat and put on heat-resistant gloves.
  2. While griddle is hot, scrape surface clean of food debris and grease buildup.
  3. Apply about a cup of warm/room temp water (no cold water!) onto the surface of the griddle.
  4. Scrub the surface with a non-abrasive pad (we have orange padded sponges with a handle for this).
  5. Repeat steps 3 & 4 until there is no food residue, burnt-on bits, or rust spots. The griddle might still be browned or matte due to seasoning (don’t clean this seasoning off).
    1. If after cleaning it twice, there is still stuff on the griddle, do step 3 again with at most a tiny bit of the specified griddle cleaning soap (not bleach spray).
  6. Wipe down the entire surface with a wet and then a dry cloth.
  7. Remove and empty the grease tray.
  8. Wipe down the body of the griddle with a damp cloth.

Seasoning a Griddle

(The following steps only need to be done every once in a while - not a required step before each meal)

  1. Turn the griddle on and heat it up (~350°).
  2. Spread a thin layer of cooking oil onto the hot griddle surface, then wait 30 minutes.
  3. Wipe down the surface with a clean, dry cloth.

3 Compartment Sink

A 3-compartment sink is a commercial standard for efficient and safe dishwashing. It conserves water by separating washing, rinsing, and sanitizing into three distinct basins.

https://www.youtube.com/watch?v=6wq75tpxxcc

Tips for saving water:

Adjust water levels: If you don't have many dishes, you can adjust the water level in the rinse and sanitize sinks to save water or just use the bleach spray for sanitizing.

Bleach spray

Start of Shift Prep:

Steps:

Appendix

For additional information, Nevada Dept of Health has a Burning Man specific food safety guide (not mandatory reading)

2018 Burning Man Food Service Guidance Document

2024 Docs (imported from Notion)

2023 Feedback

Insert your Feedback from 2023 below:

Suggestion # Category Suggestion Description Name Additional Info Weekend
3 Food Fort Clearly printed instructions for cleaning the griddle Benny    
7 Supplies Purchase and test out something that accurately measures propane levels Sean Bluetooth?  
8 Food Fort Printed and visible instructions for turning propane on/off (not just inside the recipe book) Benny    
9 Food & Meals Consider having 1-2 non propane meals early in the week to help conserve for later in the week (we ran out after Friday lunch) Benny Meal planning signup  
11 Food & Meals We ran out of portable snacks by Friday (trail mix bags, granola & protein bars, etc.) Benny    
12 Food & Meals We can get less deli meat Benny    
13 Food & Meals Strategically choose some meats to be in the freezer the entire time so that we have a fresh backup supply Benny    
14 Food & Meals Extra frozen fruit for the 2nd year in a row Benny    
15 Food & Meals Bonanza lettuce needs to be consumed by Wednesday at the latest. Consider this when meal planning. Could consider a mid week bonanza order. We had way too much lettuce even if it hadn't gone bad. Benny    
16 Food & Meals We had a lot of extra oranges and apples. Consider a pre-plan to give food away if ordering a similar amount. Benny    
17 Food & Meals Better strategy for serving leftovers from meals so that it gets eaten. Maybe a mid week "all leftovers" and misc extra food meal. Benny    
18 Food & Meals Breakfast type meals are popular - how can we incorporate more of that Benny    
19 Food & Meals Plan with events team to ensure meals don't overlap with events. We should just make the events a little later in the night (i.e., 9-11 instead of 7-9) Benny    
20 Food Fort Food fort being parked on a slight downhill angle may have led to water leaks near the circuit breaker. Consider this when parking Benny    
21 Food Fort There may have been a cover to the food fort on the roof (check with Neptune who was troubleshooting). Make sure this is addressed ahead of going to Playa. Benny    
22 Food Fort Oil was leaking on our way into Playa - make sure this is addressed as we will need to use the generator again before and during transport Sean Full replacement Pre-Trip
23 Food Fort Generator is welded on backwards? Consider reconfiguring Sean    
25 Food Fort figure out how to minimize water overflow from tanks (via the overflow pipe) Sean Work with RV repair shop Pre-Trip
26 Food Fort there appeared to be a defect underneath the truck that was leaking water from underneath the sink area Sean Work with RV repair shop  
27 Food Fort Potentially replace ice maker with model that doesn’t   Alternative is recycle into grey water tank.  
28 Food Fort Will the water tanks be moved to inside the gayflower? Sean/Joel Thinking of ways to access to drinking water / eliminate outdoor sink  
29   Storage solution on- and off-playa Benny    
30          
31        
2024 Docs (imported from Notion)

Food Team 2024 Timeline

Page does not transfer from Notion, see page here

https://www.notion.so/1cb2b0e3b0ef452482ed7baa50ab84e4?v=20881bc88b9443369b1506baf6ad1971&pvs=4