Erie County Cooperative Extension

Upcoming Programs | Cooking For Crowds

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A Volunteer's Guide to
Safe Food Handling

Why Attend?

Church dinners, fire company chicken barbecues, booster club hoagie sales, organizational bake sales and more are popular activities or fundraising efforts. Providing food that looks and tastes good and is safe to eat is important for an event's success. The use of safe food handling practices is essential to protect your customers from foodborne illness. "The way we've always done it," is not necessarily the safest way. Advances in science and technology continually provide new facts about the safest ways to handle food to prevent illness.

Participants of this three-hour workshop will learn up-to-date methods for handling and preparing food for crowds. Topics include:

How food becomes unsafe
Preparation practices that keep food safe
Taking food temperatures
Calibrating thermometers
Purchasing/storage of food and supplies
Holding hot and cold foods
Thawing and reheating
Handling leftovers
Personal hygiene
Cleaning and sanitizing

All Participants will Receive:

Certificate suitable for display
Food safety posters

Cost is $6 for registration only, or $12 for registration and manual.

Sponsored by Penn State Cooperative Extension in Erie County

Instructor:

Janice M. Ronan
Extension Agent - Family Living/4-H
Certified ServSafe® Instructor

Facts

Each year in the United States . . .

76 million people suffer from foodborne illness, which is often mistaken for the flu or "24-hour bug."
5,000 individuals die from foodborne illness. Older adults, very young children, pregnant women and people with weakened immune systems, such as persons undergoing cancer treatment, are especially prone to serious illness or death from foodborne illness.
Medical and legal fees, and lost wages due to illness cost in the billions of dollars.
Reputations for providing safe food are ruined.

Regional Families and Children Programs

Penn State | College of Agricultural Sciences | Cooperative Extension & Outreach

This page last updated Saturday, August 21, 2004 16:47

Copyright Information
This publication is available in alternative media on request.
Penn State is an Affirmative Action, Equal Opportunity University.
This site is a product of Penn State College of Agricultural Sciences.
Please e-mail us with your questions, comments or suggestions at ErieExt@psu.edu.




	Upcoming Programs \| Cooking For Crowds you are here
A Volunteer's Guide to Safe Food Handling Why Attend? Church dinners, fire company chicken barbecues, booster club hoagie sales, organizational bake sales and more are popular activities or fundraising efforts. Providing food that looks and tastes good and is safe to eat is important for an event's success. The use of safe food handling practices is essential to protect your customers from foodborne illness. "The way we've always done it," is not necessarily the safest way. Advances in science and technology continually provide new facts about the safest ways to handle food to prevent illness. Participants of this three-hour workshop will learn up-to-date methods for handling and preparing food for crowds. Topics include: How food becomes unsafe Preparation practices that keep food safe Taking food temperatures Calibrating thermometers Purchasing/storage of food and supplies Holding hot and cold foods Thawing and reheating Handling leftovers Personal hygiene Cleaning and sanitizing All Participants will Receive: Certificate suitable for display Food safety posters Cost is $6 for registration only, or $12 for registration and manual. Sponsored by Penn State Cooperative Extension in Erie County Instructor: Janice M. Ronan Extension Agent - Family Living/4-H Certified ServSafe® Instructor Facts Each year in the United States . . . 76 million people suffer from foodborne illness, which is often mistaken for the flu or "24-hour bug." 5,000 individuals die from foodborne illness. Older adults, very young children, pregnant women and people with weakened immune systems, such as persons undergoing cancer treatment, are especially prone to serious illness or death from foodborne illness. Medical and legal fees, and lost wages due to illness cost in the billions of dollars. Reputations for providing safe food are ruined. Regional Families and Children Programs
Penn State \| College of Agricultural Sciences \| Cooperative Extension & Outreach This page last updated Saturday, August 21, 2004 16:47 Copyright Information This publication is available in alternative media on request. Penn State is an Affirmative Action, Equal Opportunity University. This site is a product of Penn State College of Agricultural Sciences. Please e-mail us with your questions, comments or suggestions at ErieExt@psu.edu.