Cooking for Crowds: A Volunteer's Guide to Safe Food Handling

Food Service Worker

Preparing food in large quantities is different than food preparation in the home. Cooking for Crowds: A Volunteer's Guide to Safe Food Handling program helps non-profit organizations and their volunteers understand the risks involved with preparing large volumes of food and the important food safety practices that need to be implemented to ensure a safe event.

  • When
  • Feb. 9, 2017
    (6:00 - 8:30 PM)

  • Where

  • Shiremanstown United Methodist Church
    125 E Main St
    Shiremanstown, PA 17011

The program is geared to volunteers preparing food for events such as church fund raisers, fire company barbecues, booster club food sales and the many other types of events were food is served to the public. Volunteers will learn the causes of foodborne illness as well as safe food handling practices related to:

  • Preventing Cross Contamination
  • Controlling Time and Temperature
  • Good Personal Hygiene
  • Cleaning and Sanitizing
  • Planning a Successful Food Event
 

Even if your organization has been doing this for years, things change and it is important that volunteers are up to date and knowledgeable about rules and regulations governing food safety. Don’t risk your customer’s health or your organization's reputation.

Cooking for Crowds: A Volunteer's Guide to Safe Food Handling was developed in collaboration with the Pennsylvania Department of Agriculture and participants can receive a certificate of completion after attending the program.

Penn State Extension educators and other faculty serve as instructors and are certified by the National Restaurant Association. All have received training on the most current research on food safety.


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