Cooking for Crowds: A Volunteer's Guide to Safe Food Handling
This course is designed to teach food safety to nonprofit volunteers who prepare food for the public. You'll learn about the safety risks that can develop when cooking large quantities of food, and about how to reduce those risks so the food you prepare is both safe and delicious. Although many of the food safety strategies recommended are similar to those for a commercial foodservice operation, the strategies have been translated into practical methods to meet the unique needs of volunteers and non-profit groups.
In this self-paced, asynchronous course, videos and short readings will teach you about preparation techniques, proper temperatures for cooking, serving, and refrigerating food, the importance of sanitation, and more. Knowledge check questions at the end of each section will help you apply what you learn.
This course will provide you specific food safety strategies for many common types of events, like barbecues, bake sales, sandwich sales, soup sales, sit-down meals, and food to go. You will be able to print handouts and checklists for each type of event. Other handouts are available to help you plan the events, record important information, remind you of important food safety details such as minimum internal cooking temperatures, and more.
Additionally, you will have the option of taking a graded final course quiz. When you pass the quiz, you will receive a certificate of course completion. Please note, this is NOT a professional food safety certification.
- Volunteers who prepare food for nonprofit food fundraiser events.
At the end of this course, you will be able to:
- State the importance of food safety training for safe and successful food related events in your non-profit organization
- Identify potential hazards that can contaminate food and cause it to become unsafe
- Identify processes within the flow of food (procure, prepare, cook, cool, hold, reheat, and serve) to keep food safe
- Evaluate your non-profit organization's equipment and facilities related to food safety
- Implement a food safety system in your non-profit organization
Some courses also provide credits that can go towards professional certifications. None of the online courses offer credits that can go on a college transcript.
Please refer to the course description to learn if a specific course offers certificates and/or credits towards professional certification.
The definition of a passing grade varies from course to course. Once you register for an online course, please log in to learn about a specific course’s grading criteria.
Also, keep in mind that not all courses offer certificates. Please refer to the course description to learn whether or not a specific course offers a certificate.
J. Craig Williams