This document provides guidance on food safety best practices for 4-H food exhibit projects at county fairs. It discusses which types of foods are acceptable to exhibit, such as baked goods made without cream or egg-based fillings which could spoil. Foods requiring refrigeration like cream or cheese products would be disqualified. Recommendations are provided for safe ingredients, containers, and processing methods when canning foods. Judges are advised to consider food safety and whether exhibited foods meet standards to be safely evaluated and displayed.

1. 4-HFoods&Nutrition
Amy Peterson, MS RD, Extension Educator
Cami Wells, MS RD, Extension Educator
State Fair 4-H Foods Superintendents
FAIRS, FUN, & Food Safety?

2. 4-H Food Projects are unique. They are
made the day before, brought in the
hot sun to a building in the county,
tasted by the judge and then put on
display.

3. Is this food exhibit safe?
 Ask yourself these questions before you
judge the exhibit:
 Does this product require refrigeration?
 Would you eat this product at room temperature?
 Will this product hold up to it’s standard as it is
evaluated by a judge or on display for the public?

4. Winning the Food Safety Game
Basics of Baked Goods
Perfecting Pies & Pastries
Specialty Food Exhibit Ideas
Fair Food Exhibit Review

5. Winning the Food Safety Game
Basics of Baked Goods
Perfecting Pies & Pastries
Specialty Food Exhibit Ideas
Fair Food Exhibit Review

6. Basics of Baked Goods
It’s more than
just keeping
fingers out of
the cookie
dough….

7. Topping it Off…
Icings and frostings made
with RAW eggs are not
acceptable.
Egg white rinses brushed
on prior to baking are
acceptable.

8. It is not recommended
to use a Cream Cheese
based frosting.
Buttercream frosting is
acceptable.

9. Frostings may also
be made with
meringue powder or
powdered sugar,
milk, and flavorings
and still be
considered safe.

10. Caramel rolls and
pineapple upside
down cake are
also acceptable.
(And quite tasty to
judge, too!)

11. The high sugar content of the frostings
will not support bacterial growth.

12. Cream cheese fillings or melted cheese
toppings may result in an unsafe food
product by judging time due to heat and
humidity and will be disqualified.

13. Fresh fruit is not appropriate for any baked
product due to spoilage. (ex. fresh fruit tart)
All fruit must be cooked.

14. Cream cheese fillings or melted cheese
toppings may result in an unsafe food
product by judging time due to heat and
humidity and will be disqualified.

15. Meat, dried meat, meat substitute pieces (bacon bits,
pepperoni, etc.) are not allowed in food exhibits. They may
result in an unsafe food product by the time the item is
judged due to unpredictable heat and/or weather conditions
and will be disqualified.
Image source: www.pillsbury.com

16. Winning the Food Safety Game
Basics of Baked Goods
Perfecting Pies & Pastries
Specialty Food Exhibit Ideas
Fair Food Exhibit Review

17. Perfecting Pies and Pastries

18. Pecan and walnut pies are considered
safe, if made from a traditional recipe
using eggs, sugars, and have no added
water or milk.
There is not enough
moisture in this type
of pie to support
microbial growth.

19. Recipes that include added water or milk are
NOT acceptable.
This includes custards and cream filled pies.
Bacteria can multiply quickly in moist desserts
that contain eggs and dairy products. Pies that
are made with pumpkin, custard or cream
based need to be refrigerated.

20. Can you use a pie crust
with an egg in the recipe?
There is no known food safety issue with a
pie crust made with an egg baked into it.

21. Egg crust recipes
that are “washed”
with eggs or whites
before filling are not
considered a good
choice for a county
fair exhibit.

22. Winning the Food Safety Game
Basics of Baked Goods
Perfecting Pies & Pastries
Specialty Food Exhibit Ideas
Fair Food Exhibit Review

23. Specialty Food Exhibit Ideas

24. Can you bake bread or
cakes in a can or jar?
It is not considered safe to
bake in a canning jar
because the jar is sealed
during the cooling
process, creating an
anaerobic environment
that may be a potential
botulinum risk.

25. What about baking in bags?
 Do not use brown paper bags
from grocery or other stores for
cooking. They are not sanitary,
may cause a fire, and can emit
toxic fumes. Intense heat may
cause a bag to ignite, causing a
fire in the oven.
The ink, glue, and recycled materials in paper bags can
emit toxic fumes when they are exposed to heat. Instead,
use purchased oven cooking bags."
SOURCE: www.fsis.usda.gov/OA/pubs/altroute.htm

26. What about recipes with alcohol?
 Recipes made with alcohol in them are not allowed for
4-H food project exhibits.
 Even though the alcohol may “bake out” during food
preparation, the 4-H’er is not of legal age to purchase or
possess the alcohol, thus it is not appropriate
for any recipe to have alcohol in it.
 Keep this in consideration for recipe files and menu
plans, as well.

27. FYI – Homemade
vanilla extract
made by soaking
beans in liquor is
still considered
alcohol.

28. Can you cook in a clay pot?
 Food and food preservation exhibits
should be prepared and baked in food
grade utensils and containers
 Non-glazed or those with a food grade
glaze terracotta baking pots are safe
 Some other pots may have a lead based
glaze on them and should be labeled for
“non-food use”

29. What about friendship bread or
sourdough starter recipes?
Although research has
shown there is little risk of
contracting foodborne
illness from properly
prepared and handled
starters breads, these are
not recommended recipes
to be using for county fair
exhibits.

30. Can you use a paper bag in a pan
to prevent sticking?
 Only if the bag is of food grade;
most grocery store bags are
not food grade. Parchment or
wax paper may be used.
 Cut the paper slightly smaller
than the pan size and let it set
10 – 15 minutes prior to
removing from
pan. Peel paper off and
continue cooling.

31. Can sour cream be used
in a recipe for the fair?
 If the sour cream, or other cream based
food is mixed in and fully cooked, it is
considered safe.
 This means mixed in….,
not layered! It is usually
added to the other
ingredients before the
flour is mixed in.

32. What about cream cheese in
cookies or brownies?
 If the cream cheese provides the fat in the
recipe and is a part of the batter, not
layered, it is considered safe.
 If the cream cheese is layered or a filling in
the product, the moisture level is greater
and the food item would need to be
refrigerated to prevent microbial growth.
NOT like this!

33. What about frosting with heavy cream?
This would be considered a
food safety hazard because
there is not enough sugar
in the recipe, requiring the
food item to need
refrigeration.

34. Are lemon bars a safe food exhibit?
If the lemon bar recipe does
not contain added water,
milk, or cream, it is
considered safe. The food
item has a relatively low pH
and little free water.

35. What about filled cupcakes?
Cupcakes filled with a cream
cheese mixture need to be
refrigerated after baking so are
not appropriate to be used for a
county or state fair exhibit.

36. Winning the Food Safety Game
Basics of Baked Goods
Perfecting Pies & Pastries
Specialty Food Exhibit Ideas
Fair Food Exhibit Review

37. 2014 Nebraska 4-H Projects
 Making Food for Me
 Six Easy Bites
 Tasty Tidbits
 Fast Foods
 You’re the Chef
 Foodworks
 Youth in Motion
 Food Preservation

38. Making Food For Me

39. Making Food For Me Placemat
 Colored and decorated. Lamination or protection
with clear contact paper advised. (Center page in
Save a Place For Me project book)

40. Food Cards
 Neatly cut and colored Food Cards, in self-sealing
plastic bag or other secure container (pages 67 - 69
Leaders Guide).

41. Grain Collage
 Neatly cut and pasted pictures of grains cutout and
displayed on collage. (Page 40 Leaders Guide).

42. Dairy Tasting Party
 Completed Dairy Tasting Party form from Project
Book (Page 17). May be copied or cut from manual.

43. Protein Collage
 Neatly cut and pasted pictures of protein sources
and foods displayed on collage. (Page 53 of Leaders
Guide).

44. Healthy Snack
 Four cookies, bars,
muffins, etc., on a paper
plate. or at least 1 cup of
mix. (examples might
include: snack mix made
from a cereal base, no-bake
or simple cookie or granola
bar).
 Example: Simple Snack Mix
recipe in Leader’s Guide.

45. Six Easy BitesSix Easy Bites
 Beginning level
 County only project
 Each county can
decide fair projects
 Suggestions:
 Cookies
 Muffins
 Simple Snack

46. Fast Foods
 Coffee Cake
 Cost Comparison
Exhibit
 Food Technology
Exhibit
 Fast Foods Menu
Planning
 Fast Foods Recipe
File

47. Tasty Tidbits
 Healthy Baked
Product***
 Creative Mixes
 Biscuits
 Unique Baked
Product***
 Foam Cake

48. You’re the Chef
 Loaf Quick Bread
 White Bread
 Whole Wheat or
Mixed Grain Bread
 Specialty Rolls
 Dinner Rolls

49. Foodworks
 Double Crust Fruit
Pie
 Family Food
Traditions***
 Cultural Food
Exhibit
 Cooking Up a
Career
 Specialty Bread
 Specialty Pastry

50. YOUth in Motion
 Poster, Scrapbook or
Photo Display
 Activity Bag
 Healthy Snack Recipe
File
 Healthy Lifestyle
Interview
 Healthy Snack

51. Food Science and Technology
 FOOD SCIENCE AND TECHNOLOGY Exhibit: Open to
any 4-H’er enrolled in a Foods and Nutrition project.
Show the connection between food and science as it
relates to food preparation, food safety, or food
production. Exhibit may be a poster or foam core board
(not to exceed 22” by 30”), computer based presentation
printed off with notes pages, if needed, and displayed in
binder, an exhibit display, a written report in portfolio or
notebook. Consider neatness and creativity.

52. Premier 4-H Science Award
 Recognize 4-H youth static exhibits incorporating or
demonstrating concepts from the areas of 4-H
Science at the Nebraska State Fair.
 Exhibits in all curriculum areas will be considered
for the award (Healthy Lifestyles is a targeted area).
 Youth will identify one exhibit to be considered for
the Premier 4-H Science Award.
 The Premier 4-H Science Award Application must be
submitted along with a photograph of the exhibit to
the County Extension Office by the county’s state
fair entry deadline.

53. Premier 4-H Science Award

54. Food Preservation

55. This isn’t your grandma’s kitchen…
It’s important to make sure the 4-H’er uses
current canning principles!

56. Purple Ribbon Rules
1. Current USDA processing methods are
followed for all food preservation.
2. Standard canning jars are used. Jelly
glasses or half pint jars may be used
for jellies and preserves.
3. Jams, preserves and marmalades, fruit,
tomatoes and pickled vegetables MUST
be processed in a boiling water bath.
4. Tomatoes may be processed by a
boiling water bath or pressure canner.
5. All non-acid vegetables and meats must
be processed in a pressure canner.

57. All canned foods must include the following
information with the exhibit:
1. Method of preservation (pressure
canner or water bath canner)
2. Type of pack (raw pack or hot pack)
3. Altitude (and altitude adjustment, if
needed)
4. Processing time
5. Number of pounds of pressure (if
pressure canner used)
6. Recipe and source of recipe (if a
publication, include name and date).

58. RECIPE CAN COME FROM ANY SOURCE
BUT CURRENT USDA GUIDELINES FOR
FOOD PRESERVATION METHODS
MUST BE FOLLOWED.
See http://food.unl.edu/preservation
for current USDA guidelines.

59. Safe Recipe Sources
 USDA Home Canning Guide (1994 editions and
beyond)
 State Extension Publications
 So Easy to Preserve (5th ed. and beyond)
 Ball Canning Guide (Ball Blue Book – 1994 editions
and beyond)
Although these are not the most current, the processing information is accurate for food
safety, according to Extension Specialists at the Iowa State University

60. Any canning recipe older than 1990 is no longer safe to use.
The USDA changed and updated the approved canning
methods in 1994. Processing times are much more precise,
based on acid pH factors and YOUR specific altitude.
Boys and Girls Club Work, canning demonstration, 1920.
Minnesota Historical Society Photography Collection • SA1.31 r30, 81684

61. FYI – Nebraska Altitudes
 Most 4-H’ers in Nebraska will have
to adjust the processing times of
their canned foods because most
of the state is 1,000 feet about sea
level.
 Only some areas close to the
Missouri River in Eastern Nebraska
are lower than 1,000 ft. Did the
4-H’er check with the local
Extension office for the proper
altitude for the county?
Make sure you
ask what the
altitude is in the
county you are
judging!

62. Picky about processing…
 Processing times vary with the
product being canned and the
size of the container.
 Processing times vary because
of the altitude – the higher the
altitude the longer the
processing time.

63. What is the difference between
raw and hot pack?
 RAW PACK is the practice of filling jars with raw, unheated
food. Acceptable for canning low-acid foods, but allows
more rapid quality losses in acid foods heat processed in
boiling water.
 HOT PACK is the hating of raw food in boiling water or
steam and filling it hot into jars.

64. How does the size of
the container matter?
 Each jar is different and may take a different
amount of time to get all the contents at the right
temperature.
 Quart jars require
longer processing
times than pint jars
and 12 ounce jars
are processed like
pint jars.

65. Spicy Tips
 Spices in moderation when
added to low acid foods will
not affect the processing.
 An increase in materials may
increase the viscosity of the
food and increase the time
needed to heat the food.

66. Why are the ingredients so
important in canning foods?
 High acid or low acid distinction.
 Must be below 4.6 pH to be a high acid food
product.
 *Clostridium botulinum may grow
and produce botulinum toxin
at levels above 4.6 pH.

67. High Acid Foods
 Apples
 Berries
 Peaches
 Cherries
 Pears
 Grapes
 Nectarines
 Pie fillings from these ingredients

68.  The point is to get the product HOT enough to kill the
bacteria.
 Boiling water baths never exceed 212º F, and may be even
less at higher altitudes.
 This will kill many bacteria but not C. Botulinum.
 High acid foods have the acidity to prevent the growth of
this toxin.

69. Mixed pH Foods
 Must be acidified with vinegar
or lemon juice to be water
processed.
 The pH of the entire mixture
must be below 4.6.
 Example:
 Salsa recipe that contains tomatoes, chilies, and
green peppers is a low acid food and must be
processed in a pressure cooker.
 Adding vinegar or acid ingredients can overcome
this – if the recipe is from a reputable source.

70. Low Acid Foods
 Meats
 Vegetables
 Must be processed in
pressure cooker to kill C.
Botulinum.
 Recipe must be from
reputable source to verify
the recipe and the
process.

71. What’s the difference between
pressure canners?
 The difference is in how the pounds of pressure are measured.
 Weighted gauges "jiggle" or rock several times a minute when
they are maintaining the correct pressure and are measured
in 5# increments.
 Dial gauge canners have a dial indicator to measure pressure
in the canner and measured in 1# increments.
SOURCE: http://www.umext.maine.edu/onlinepubs/htmpubs/images/canning3pg.jpg

72. What about other
methods or canning?
In open kettle cooking, food is cooked and
then packed into hot jars and sealed
without processing.
Open kettle canning, or processing of jars
in ovens, microwaves, or dishwashers are
not safe because the temperature reached
in this type of canning does not reach high
enough temperatures to kill all the bacteria
that may be present.

73. Forget Fresh Salsa
Most fresh salsa recipes are
low acid foods, like onions
and peppers, mixed with high
acid foods, such as tomatoes.
Although the acid ingredients
help preserve fresh salsa,
extra acid must be added to
canned salsa because the
natural acidity will not be high
enough.
Use vinegar that is at least
5% acidity or bottled lemon
juice.
The best way to store fresh
salsa is in the freezer.

74. Why do you need lemon juice
when canning tomatoes?
 Lemon juice, or food grade citric acid or 5% acidity
vinegar, are required as part of the food processing
method.
 These help assure that the food product is acidic
enough.
 If it is left out, it is now considered an unsafe
processing method and
should not be considered a
qualified canned food product.

75. All dried foods must include the following
information on the label of the item:
1. Recipe and recipe source
2. Method of pretreatment
3. Drying method and drying time.
Write plainly on label and paste or tape securely to back of
a self sealing bag. Securely attach official entry card to
exhibit. Multiple jar exhibits should be contained in a
small undecorated box. Use a rubber band or "twisty" to
keep exhibit containing 3 self sealing bags together.

76. Are homemade marinades or
vegetables in oil safe to exhibit?
No. Most homemade marinades and
vegetable oil products will not have
sufficient acidity to be shelf stable at
room temperatures. Since they need
to be refrigerated, they are not
suitable for county fair exhibits.

77. How come freezer jams
can’t be used at fair?
Freezer jam, and other uncooked
recipes are fine for home use. However,
since these jams require refrigeration,
they are not considered safe for 4-H fair
exhibits.
It would, however, make a great poster
discussion on different methods for making jam
and the food safety considerations needed.

78. What about gelatin jams?
 Packaged gelatin based jellies may
not be appropriate – pectin makes
a better product, but if the recipe
calls for the correct processing
times the product will most likely
still be considered safe to use.
 Check the recipe carefully to make
sure the product is safely
prepared.

79. How about pie fillings?
 Clearing up confusion about
Clear Jel® or other
Commercial Thickeners:
 Clear Jel® is a modified starch
product that produces excellent
sauce consistency even after
fillings are canned and baked.
 It acts as a thickening agent for
the filling.
 This will not break down during
processing, which would cause
a runny filling.

81. ELIGIBILITY
• 4-H Youth, 10-18 Years Of Age
• Enrolled In Foods & Nutrition
Project
• Each County May Send Up To 4
Teams Of 2 Youth
• Selection Of Teams At The
Discretion Of The County
• Example: Winners at a county contest
(Table Toppers, Favorite Foods,
Company’s Coming, Table Setting
Contest)
• Advanced Entries
• Submitted to the State 4-H Office
through county offices
• $5 Entry Fee Per Person/Team
• Teams Of 2 Youth
• Choose An Appropriate Theme
• Design A Tablescape & Place
Setting
• Create A Menu
• Prepare One Food Item & Bring It
To The Contest
• Include Challenge Ingredient: 2014
- CORN
• Live Interview With Judge
• Use Technology During Interview
• Display Table at State Fair for 2
Hours
CONTEST OVERVIEW

82. USING TECHNOLOGY
• Be Creative!
• Present Using Technology
• Ex: PowerPoint, Picture Story, Videos, Clipart, Audio, Using
Laptop, iPad, Tablet
• Can Use As Part Of Tablescape
• Ex: Digital Picture Frame, Background Music, Menu Cards
MAKING A BUNDT CAKE

83. TIPS
• If proper food safety procedures are followed, 4-H’ers can
bring a food that could be refrigerated and/or heated via a
microwave.
• Challenge ingredient DOES NOT have to be in the prepared
food
• Competitors can dress with theme, but should have a clover
present on their clothing
• If a team has a junior and a senior aged participant, they will
compete at the senior level
• Participants should bring their own card tables (if using a
table), standard size, doesn’t have to be square
• Set-up place settings for 2-3 people

84. RESOURCES
Check out additional information and contest guidelines at:
https://food.unl.edu/youth/projects
• Polk County Company’s Coming Contest
• Lancaster County Table Setting Contest
• 4-H Foods Event Contest Description & Scoresheet
• Archived informational webinar-
https://connect.unl.edu/p5apdvmwxdc/

85. Rules and Regulations
for Food Preservation
Projects and Guidelines
for Judging 4-H Foods
Projects.
Available at
http://food.unl.edu/youth

86. How to Be a Good Judge
Familiarize yourself with
the food to be judged.

87. How to Be a Good Judge
Be informed. Know basic recipes and
preparation methods. A cake may have
been made from a standard, or using a
healthier adaption. How was it mixed?
The recipe and the method of mixing can
make a difference in the outcome of the
product.

88. Remember – these are kids who are in the
beginning or the middle of the learning
process, not a national cooking competition.
We want excellence rewarded but we don’t
want spirits crushed.

89. Judging begins at the red ribbon.
A red ribbon means exhibit is average. It
meets all minimum requirements, shows
honest effort has been made and, while
there are visible signs of needed
improvement, the skill level of 4-H’er is
improving.
A blue ribbon exhibit exceeds minimum
standards. The exhibit may have some
smaller flaws needing improvement.
A purple ribbon exhibit is outstanding and
flawless, or there are only few small flaws.

90. Most misunderstood ribbon in 4-H
competition is the white ribbon.
White ribbon means the exhibit
does not meet all minimum
standards. It DOES NOT mean the
exhibit isn’t worthwhile.
When a 4-H’er sees the ribbon on
their exhibits; first question to
ask is “What have I learned and
how can I make it better?”

91. 4-H is a learning
experience.
Make it a positive one!

92. Questions?

93. Resources
1. 4-H Foods Judging Guide Adapted and Revised Edition, University of
Nebraska-Lincoln Extension, 2007.
2. Judges Guide for Foods and Nutrition Exhibits, Kansas State University
Agricultural Experiment Station and Cooperative Extension Service, 2001.
3. Judging Home Preserved Foods, National Center for Home Food
Preservation, University of Georgia Cooperative Extension Service, 2003.
4. Canning Breads and Cakes, Cooperative Extension Service, University of
Georgia, 2000.
5. Food Safety Recommendations for Acceptable Fair Exhibits, Kansas State
University Agricultural Experiment Station and Cooperative Extension
Service, 2001.
6. 2006 State Fair Foods FAQ, Iowa State Extension, 2006
Reviewed by Alice Henneman, MS RD, Extension Educator, UNL Extension