Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.

Londa Nwadike
Food Safety Specialist
Kansas State University and University of Missouri Extension

This publication includes a checklist of food safety considerations for volunteers cooking large quantities of food, such as fundraising dinners, concession stands or community meals. The checklist includes planning, personnel, shopping, storing, preparing food, transporting prepared food, serving food, cleaning-up and leftovers. It also includes instructions for cleaning and sanitizing in a three-compartment sink, for reaching safe internal cooking temperatures and for setting up a portable handwashing station. A leader's guide for teaching this topic is also available.

Topics

• Food safety
• Volunteers
• Quantity cooking
• Handwashing station

Pages

• 6