Penn State Extension holds safe cooking for crowds workshop
As fair and festival season kicks in, volunteer food preparation is on the rise.
Safe preparation is a priority for nonprofit and volunteer groups that prepare and sell food to the public, notes Penn State Extension.
It's offering the course “Cooking for Crowds: A Volunteers Guide to Safe Food Handling,” 3 to 6 p.m. June 27 at the Monessen Salvation Army, 308 Schoonmaker Ave.
Those attending will learn up-to-date methods for safe, high quality food preparation for large groups, according to a news release.
Inadequately prepared food can lead to a foodborne illness outbreak, which can affect everything from public health to an organization's reputation, the release notes.
This workshop is geared for nonprofit food providers including church groups, fire departments, school and civic group representatives.
Topics will include how food becomes unsafe, purchase and storage of food and supplies, recommended methods for taking food temperatures, safe thawing and reheating practices, handling leftovers and personal hygiene practices.
Cost is $25 per individual, $50 for up to four single organization participants and an additional $5 per extra member of the same group.
Participants will receive a food safety manual, posters and a food thermometer, along with a certificate of completion from Penn State Extension and the Pennsylvania Department of Agriculture, the release states.
Registered dietitian and Extension educator Dori Owczarzak will serve as workshop instructor.
Details: pre-register by June 24 by calling 1-877-345-0691 or online at extension.psu.edu/cooking-for-crowds
Mary Pickels is a Tribune-Review staff writer. Reach her at 724-836-5401 or firstname.lastname@example.org or via Twitter @MaryPickels.