1. Cooking for Crowds Chapter 6 Conducting Safe & Successful Barbecues Bake Sales Sub & Sandwich Sales Home-delivered Meals Temporary Events

2. Cooking for Crowds Guidelines for Events Prepare foods for all events in a central kitchen Planning is the key to a successful event Get training for all volunteers Find out if you need a license to conduct the event

3. Cooking for Crowds Safe & Successful MEALS Minimize time in the TDZ Use enough of the appropriate storage and holding equipment Use calibrated thermometers Time-temperature—

4. Cooking for Crowds Safe & Successful MEALS Separate areas for raw and RTE prep Assign volunteers tasks Clean and sanitize between tasks Use only food-grade containers, utensils, and equipment Cross-contamination—

5. Cooking for Crowds Safe & Successful MEALS Wash hands often using the correct handwashing method Personal hygiene—

6. Cooking for Crowds Safe & Successful BARBECUES Separate areas for raw and RTE foods Clean and sanitize utensils between tasks Use only food-grade containers Assign volunteers to focus on one task Boil marinade or prepare fresh before adding to cooked food Time-temperature—

7. Cooking for Crowds Safe & Successful BARBECUES Frequent and proper handwashing Personal hygiene—

8. Cooking for Crowds Safe & Successful BAKE SALES Acceptable items for sale— Fruit pies Cakes and cookies Muffins Candy Bread

9. Cooking for Crowds Safe & Successful BAKE SALES To accommodate those with food allergies, develop a written ingredient list for all baked goods Allergens—

10. Cooking for Crowds Safe & Successful BAKE SALES Wrap individual items Clean and sanitize food contact surfaces Provide trash containers Wash hands before serving items Cross-contamination —

11. Cooking for Crowds

12. Safe & Successful SUB & SANDWICH SALES Keep food cold after purchasing and during storage and delivery Chill all sandwich ingredients before assembling As batches are assembled, place immediately into cold storage Time-temperature —

13. Cooking for Crowds Safe & Successful SUB & SANDWICH SALES Assign one volunteer to one task for the duration of assembly Assemble sandwiches on clean, sanitized surfaces Use only food-grade containers Use only commercially prepared condiments Cross-contamination —

14. Cooking for Crowds Safe & Successful SUB & SANDWICH SALES Frequent and proper handwashing Gloves may be worn but should not be a substitute for handwashing Personal hygiene —

15. Cooking for Crowds Safe & Successful HOME MEAL DELIVERIES Receive hot foods at 140°F or higher and cold foods at 40°F or lower During transport, keep food out of the TDZ Record the temperature of the last meal served Time-temperature —

16. Cooking for Crowds Safe & Successful HOME MEAL DELIVERIES Clean and sanitize all containers used to carry, transport, or hold foods Use only food-grade containers Do not transport food with family pets Cross-contamination—

17. Cooking for Crowds Safe & Successful HOME MEAL DELIVERIES Wash hands before transporting and delivering food Personal hygiene — Consider keeping a sample of the meal frozen for four weeks Consider providing proper handling instructions Other considerations—

18. Cooking for Crowds Safe & Successful Fundraisers Using TEMPORARY FACILITIES Hot and cold running potable water Collect all waste water Water — Made from potable water Store ice in clean, nonporous containers Never completely submerge food in ice Ice—

19. Cooking for Crowds Safe & Successful Fundraisers Using TEMPORARY FACILITIES Minimize time food spends in the TDZ Make sure equipment is available to maintain safe holding temperatures Periodically take temperatures of foods using a calibrated thermometer Time-temperature —

20. Cooking for Crowds Safe & Successful Fundraisers Using TEMPORARY FACILITIES Different areas for raw and RTE foods Clean and sanitize utensils between tasks Use only food-grade containers Assign each volunteer to focus on one task Cross-contamination —

21. Cooking for Crowds Safe & Successful Fundraisers Using TEMPORARY FACILITIES Frequent and proper handwashing If sinks are not available: Wet hands by dispensing warm water from the spigot of a 5-gallon container Apply soap and scrub for 20 seconds Rinse hands Dry hands with a paper towel Make sure to collect any waste water Personal hygiene — ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request.