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Nutrition ;inii \Vol!n**ss
Church and non-profit groups are realizing the need for training in the area of food safety. When preparing large quantities of food the principles of food safety remain the same as for home preparation.
However, because of the large quantity, special attention is needed to ensure food is cooked at or remains at proper temperatures in storage or transport.
Correct use of food thermometers is critical to maintain temperatures, preventing the growth of microorganisms. which can make people sick.
This is just one of the topics covered in the five hour Food Safety for Church/NonProfit Groups' class. Prevention of cross-contami
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