1. Cooking for Crowds Chapter 5 Planning for a Safe Event

2. Cooking for Crowds Planning is Key to a Successful Fundraiser To reduce the risk of foodborne illness and increase the success of a food fund-raiser: PLAN

3. Cooking for Crowds Planning a Successful Fundraiser The Food The People Type of Event

4. Cooking for Crowds The Food Select a Menu with Food Safety in Mind— Be aware of PHF’s and RTE Foods Do not accept home-canned foods or other hazardous foods

5. Cooking for Crowds The People Who are your volunteers? Do they have food safety training Will they follow good food safety guidelines even if they may not practice the same guidelines at home?

6. Cooking for Crowds Type of Event Length of Event— A few hours, one day, several days? Equipment needs based on length of event

7. Cooking for Crowds Type of Event Type of Service— Cross-contamination issues Convenience of handwashing stations

8. Cooking for Crowds Potable water available? Permanent kitchen or temporary event? Proper equipment and in working order? Type of Event Equipment—

9. Cooking for Crowds Inspect all food storage, preparation, and holding equipment before the event Throw out old or inappropriate equipment At the minimum, you will need equipment for: handwashing cleaning and sanitizing providing hot water providing potable water proper waste disposal Type of Event Equipment—

10. Cooking for Crowds Type of Event Pest control— It is easier to prevent pests from entering a kitchen than to remove them once they are there Facilities—

11. Cooking for Crowds Type of Event Trash Tips— Provide enough containers to hold the amount of trash expected Empty often Clean and sanitize regularly Keep it from leaking Facilities— ©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.