- Last Updated on Saturday, 30 March 2019 14:34
Food Safety Training for Volunteer Cooks
Non-profit, volunteer-run groups that prepare food to be served or sold to the public must be sure that the food is safe and of high quality. Food that is not prepared safely may lead to a foodborne illness outbreak. Foodborne illness can cause serious illness or even death for some individuals. In addition to personal suffering, foodborne illness can lead to expensive medical bills, lawsuits, and loss of good reputation and business.
To help organizations provide safe food, Penn State Extension is offering a workshop, “Cooking for Crowds: A Volunteer’s Guide to Safe Food Handling.” Participants in this workshop will learn up-to-date methods for safely handling and preparing food for large groups. The workshop is appropriate for non-profit food providers such as churches, fire companies, schools, and civic groups.
“Cooking for Crowds” will be hosted by the Donora American Legion Auxiliary, Ernest E. Jobe American Legion, 513 Meldon Avenue, Donora, PA on Saturday, May 11, 2019 from 9:00 AM to 12:00 PM. The cost of the workshop $25 for an individual, or $50 per organization for up to four participants and an additional $5 for each additional participant from the same group. Individuals and organizations will receive a food safety manual, posters and a food thermometer. Participants will receive a certificate of completion from Penn State Extension and the Pennsylvania Department of Agriculture.
Persons interested in attending are asked to register before Wednesday, May 8, 2019, by contacting Penn State Registration Office at 1-877-345-0691, Monday – Friday from 8:00 AM – 5:00 PM. Otherwise, register online at www.extension.psu.edu/cooking-for-crowds. Dori Owczarzak MS, RD, LDN from Penn State Extension will be the instructor for the workshop.
Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodation or have questions about the physical access provided, please contact your local Extension Office in advance of your participation or visit.
The workshop will be presented using a variety of lecture, discussion and activities on food safety topics. Topics include how food becomes unsafe, preparation practices to keep food safe and purchasing and storage of food and supplies. Participants will learn recommended methods for taking food temperatures and how to calibrate a thermometer for accuracy. Other topics to be discussed will include holding hot and cold foods, safe thawing and reheating practices, handling leftovers, personal hygiene practices, and how-to’s of cleaning and sanitizing.
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