Chapter 6 Conducting Safe & Successful Barbecues Bake Sales
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Chapter 6 Conducting Safe & Successful • Barbecues • • • • Bake Sales Sub & Sandwich Sales Home-delivered Meals Temporary Events 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 Cooking for Crowds Safe & Successful MEALS Time-temperature— • Minimize time in the TDZ • Use enough of the appropriate storage and holding equipment • Use calibrated thermometers Cooking for Crowds Safe & Successful MEALS Cross-contamination— • Separate areas for raw and RTE prep • Assign volunteers tasks • Clean and sanitize between tasks • Use only food-grade containers, utensils, and equipment Cooking for Crowds Safe & Successful MEALS Personal hygiene— • Wash hands often using the correct handwashing method Cooking for Crowds Safe & Successful BARBECUES Time-temperature— • 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 Cooking for Crowds Safe & Successful BARBECUES Personal hygiene— • Frequent and proper handwashing Cooking for Crowds Safe & Successful BAKE SALES Acceptable items for sale— • • • • • Fruit pies Cakes and cookies Muffins Candy Bread Cooking for Crowds Safe & Successful BAKE SALES Allergens— • To accommodate those with food allergies, develop a written ingredient list for all baked goods Cooking for Crowds Safe & Successful BAKE SALES Cross-contamination — • Wrap individual items • Clean and sanitize food contact surfaces • Provide trash containers • Wash hands before serving items Cooking for Crowds Cooking for Crowds Safe & Successful SUB & SANDWICH SALES Time-temperature — • 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 Cooking for Crowds Safe & Successful SUB & SANDWICH SALES Cross-contamination — • 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 Cooking for Crowds Safe & Successful SUB & SANDWICH SALES Personal hygiene — • Frequent and proper handwashing • Gloves may be worn but should not be a substitute for handwashing Cooking for Crowds Safe & Successful HOME MEAL DELIVERIES Time-temperature — • 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 Cooking for Crowds Safe & Successful HOME MEAL DELIVERIES Cross-contamination— • Clean and sanitize all containers used to carry, transport, or hold foods • Use only food-grade containers • Do not transport food with family pets Cooking for Crowds Safe & Successful HOME MEAL DELIVERIES Personal hygiene — • Wash hands before transporting and delivering food Other considerations— • Consider keeping a sample of the meal frozen for four weeks • Consider providing proper handling instructions Cooking for Crowds Safe & Successful Fundraisers Using TEMPORARY FACILITIES Water — • Hot and cold running potable water • Collect all waste water Ice— • Made from potable water • Store ice in clean, nonporous containers • Never completely submerge food in ice Cooking for Crowds Safe & Successful Fundraisers Using TEMPORARY FACILITIES Time-temperature — • 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 Cooking for Crowds Safe & Successful Fundraisers Using TEMPORARY FACILITIES Cross-contamination — • 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 Cooking for Crowds Safe & Successful Fundraisers Using TEMPORARY FACILITIES Personal hygiene — • 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 ©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. Cooking for Crowds