|Food Safety and Inspection
United States Department of Agriculture
Washington, D.C. 20250-3700
(NAPS)--Whether preparing food for a family reunion or a community gathering, people who are great cooks at home don't necessarily know how to safely prepare and store large quantities of food for large groups. Food that is mishandled can cause foodborne illness. However, by following some simple steps, volunteer cooks can make the event safe and successful!
Keep hot food hot and cold food cold.
1. Plan Ahead--Make sure the location meets your needs.
2. Store and Prepare Food Safely.
3. Cook Food to Safe Internal Temperatures--It's the only way to tell if harmful bacteria are destroyed!
4. Transport Food Safely--Keep hot food HOT. Keep cold food COLD.
5. Need to Reheat?--Food must be hot and steamy for serving. Just "warmed up" is not good enough.
6. Keep Food Out of the "Danger Zone" (40°F-140°F).
7. When In Doubt, Throw It Out!
For a copy of Cooking for Groups: A Volunteer's Guide to Food Safety, write: FCIC, Item #604H, Pueblo, CO 81009.
For more food safety information, call the USDA Meat and Poultry Hotline at 1-800-535-4555; for the hearing impaired 1-800-256-7072 (TTY); www.fsis.usda.gov.
For Further Information Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline:
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