Many community groups and organizations prepare foods for Bazaars, buffets and community suppers. Often the organizers of these events are unaware of the hidden danger of unsafe food handling practices. To help volunteers understand critical food-safety principles when preparing and serving food to large groups, Purdue Extension developed a short educational program.
The goal of this program is to help volunteers prepare and serve foodsafely for large groups such as family reunions, church dinners, and community gatherings. This food may be prepared at the volunteer’s home and brought to the event, or prepared and served at the gathering.Food that is mishandled can cause very serious consequences for all, especially, infants, young children, older adults, pregnant women, and people with weakened immune systems. To prevent foodborne illness, it is important that all people handling food whether in restaurants or at the Wednesday night church social be especially careful when preparing and serving food.
Information for the program is based on the Cooking for Groups: A Volunteer’s Guide to Food Safety publication from North Dakota. Purdue Extension professionals Nancy Casada, Reba Colley, Peg Ehlers, Christina Ferroli, Georgia Wagner and Laura Palmer contributed to the program.For more information, contact Donna Vandergraff, email@example.com.