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

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 nonprofit organizations and their volunteers understand the risks involved with preparing large volumes of food and the important food safety practices that must be implemented to ensure a safe 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.

This program is for volunteers preparing food for events such as church fundraisers, fire company barbecues, booster club food sales, and the many other types of events where 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; and Planning a Successful Food Event.

This course, taught by Rick Kralj, Penn State Educator, is scheduled for Thursday, February 27, 2025, from 5:30 – 8:30 p.m. at the Education Council’s Coudersport office. The cost is $50/person or $75/organization (an unlimited number of participants can attend). The registration deadline is Tuesday, February 25^th. To register, call (877) 489-1398 or visit  https://extension.psu.edu/cooking-for-crowds.