1. Planning and Purchasing for Your Event

2. Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Manage factors necessary in planning a safe food event Keep food safe during purchasing Keep food safe during transport to the storage location

3. Critical Thinking Question What safety factors would you have to consider when buying 50 pounds of ground meat for your next event?

4. Before beginning plans for a food event, consider the following: Health regulations Sources of food and supplies Transportation and/or delivery Cooking and serving equipment Facilities (storage, preparation, serving, holding, cleaning, water source) Leftovers Time and labor Purpose of event

5. Selecting Menus and Recipes Equipment and space available Labor and time Profit to be made Season Occasion and group Type of service Meal appeal Standardized quantity recipes

6. Keeping Records Menus Market and purchase orders Work schedules Plan for future reference

7. Costing and Pricing the Meal Selling price must take into consideration all costs Beware that “cutting corners” may compromise food safety

8. Determining Committee Responsibilities Facility and/or equipment rental Decorations, table settings, etc. Time for serving Selecting menu Special requests List of contact persons

9. Preparing the Market Order Check “on hand” supplies Donated items Items to purchase

10. Purchasing Food and Supplies Compare prices, remembering transportation costs Safe storage Shopping locally

11. Transporting Food and Supplies Shoppers understand safe food handling practices Take ice chests Storage until event Accepting deliveries

12. Critical Points for Purchasing Keep packages of raw meat and poultry separate from other foods, particularly foods that will be eaten without further cooking Use plastic bags for holding fresh fruits and vegetables — be sure plastic bags are food grade Use food grade plastic bags to enclose individual packages of raw meat and poultry

13. Critical Points for Purchasing Avoid placing raw meat or poultry in the cart in a manner that will allow fluids to drip on other foods Larger quantities will present greater challenges Packaging should be sound Select products that are stored properly at the store (continued)

14. Critical Points for Purchasing Unpackaged meat or poultry from deli-refrigerated cases should not contact other foods Shop for meat and poultry last Report problems to management Check “sell-by,” “pull-by,” and “use-by” dates (continued)

15. Critical Points for Purchasing Plan ahead for refrigerator and freezer space Reputable sources Frozen foods should be frozen solid Ice chest if time from store to refrigerator is more than 30 minutes (continued)

16. What If The food supplier you wish to shop at is 60 miles from the event site? It is 90  F when you are shopping? You do not have refrigerator storage or dishwashing facilities at your preparation site? You are sharing refrigerator storage with the school cafeteria? All of the women on your committee volunteer to bring homemade noodles to your food event? Your baked steak dinner for 100 is canceled due to a snow storm, after you have started preparation?