Cooking for Crowds
The Cooking for Crowds curriculum was designed to show nonprofit groups that cook large amounts of food for the public as part of fund-raising the food safety risks that develop when cooking large volumes of food. It also details how to reduce those risks so that the food the group prepares is both safe and delicious. This curriculum introduces food safety guidelines similar to those used by the commercial food industry but have been slightly altered to meet the needs of nonprofit audiences.
Nonprofit groups that cook food for the public as part of food fund-raisers
The food safety risks that develop when cooking large volumes of food and how to reduce those risks; the causes of foodborne illness; preventing the conditions that lead to foodborne illness; safe purchasing, storage, preparation, and service for a crowd; planning for a safe event; conducting safe and successful meals, barbecues, bake sales, sub and sandwich sales, soup sales, home-delivered meals, and temporary events; how to implement food safety strategies
Bryan Swistock, Susan Boser