Cooking For Crowds - Mercer
Church dinners, fire company barbecues, school booster club hoagie sales, club bake sales.. . . Nonprofit food fundraisers are an excellent way to socialize with the community while earning money for the organization.
Date and Location
When (Date/Time)
May 20, 2013, 6:00 PM - 9:00 PM
In 2008 alone, over 300 people became ill from food purchased at Pennsylvania nonprofit food fundraisers.
- How will your organization protect its customers from foodborne illness?
- Does your organization know the food safety risks that result from cooking large volumes of food?
- Does your organization know how to prevent the food safety risks that result from cooking large volumes of food?
You and your organization have so much to gain from a successful food fundraiser.
Don’t risk your customer’s health or damage your organization’s reputation.
Training Topics
- Foodborne illness, why risk it?
- The causes of foodborne illness:
- Chemical hazards
- Physical hazards
- Biological hazards - Preventing the conditions that lead to foodborne illness:
- Time-temperature abuse
- Cross-contamination
- Biological hazards - Safe purchasing, storage, preparation, and service for a crowd
- Cleaning and sanitizing
- Planning a safe event
- General guidelines for events
