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Food Safety for
The Occasional
Quantity Cook
By HELEN SMITH
Eiteatiu Agent, Heme Economic*
Occasional Quantity Cooks are volunteers who prepare, serve or handle food at any event. These can be once a year such as a community festival or for a fund-raising event such as a pancake breakfast or spaghetti dinner.
There is a lot to learn about safe food preparation and handling. If you don’t work for a commercial restaurant you may not be aware of all the spfecial techniques involved in cooking for a large group of people.
It’s scary to think about people getting sick from your meal, but it can happen. Foodbourne illness strikes Americans more than 12 million times a year! More than three-quarters of the outbreaks are blamed on food eaten outside the home.
The Extension Home Economists in P.D. 9 will be teaching two classes on Safe Food Handling for the Occasional Quantity Cook this spring. Classes will be held from 9:30 a.m. to 12 noon on May 5 at Culpeper Extension Office and Fauquier Extension Office from 7-9:30 p.m. on May 11. Additional classes can be scheduled in Rappahannock, Madison and Orange counties upon request.
The workshops will cover the following: Planning and Purchasing Supplies, Storage of Food, Preparing and Serving, Handling Leftovers and Health Department Regulations for the Temporary Food Event.
For more information and to register, call the Extension Office at 6753619.
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