Does your organization know the food safety risks that result from cooking large volumes of food? Even those who have been volunteering for years might not be aware of the additional safety risks that come with cooking large quantities of food. Cooking for Crowds covers topics such as how food becomes unsafe, preparation practices to keep food safe, and purchasing and storage of food and supplies.
The class discusses: * How to safely prepare and serve food in large quantities
* The risks involved with preparing food in large quantities and how to prevent them
* The cause of foodborne illness
* How to prevent cross contamination
* How to control time and temperature of food
* Good personal hygiene* How to clean and sanitize before and after preparing food
* How to plan a successful food event
Class date is Thursday, May 31, from 6:00-8:30 p.m. at the Penn State Extension office in the Berks County Agricultural Center (next to the Berks Heim).
Group or individual registration options are offered.
Register online at:https://extension.psu.edu/cooking-for-crowdsor register by phone at 877-345-0691.
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 Andy Hirneisen at 610-378-1327 in advance of your participation or visit.
