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Cooking for Groups A		Volunteer’s Guide to Food Safety 

United States Department of Agriculture Food Safety		and Inspection Service 

March 2001 

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| Contents				

IntroductionFoodborne Illness: What You Need To				Know   What Is Foodborne Illness?   How Bacteria Get in				Food   In Case of Suspected Foodborne				IllnessFight BAC! ™When				You PlanWhen You ShopWhen				You Store FoodWhen You Prepare FoodWhen You CookInternal Cooking				TemperaturesDanger ZoneWhen You				Chill FoodWhen You Transport FoodWhen You Reheat FoodWhen You Keep Food				HotWhen You Keep Food Cold When You Serve Food   Keep It Cold   Keep It				HotWhen You Finish UpCold				Storage ChartFoods Purchased Refrigerated Shelf- Stable Storage ChartAdditional				Resources | Introduction 

The goal of this brochure is to help volunteers prepare and serve				food safely for large groups such as family reunions, church dinners, and				community gatherings. This food may be prepared at the volunteer’s home				and brought to the event, or prepared and served at the gathering. 

The information provided in this publication was developed as a				guide for consumers who are preparing food for large groups. 

For additional information, and to ensure that all state				regulations or recommendations for food preparation and service are followed,				please contact your local or state health department. 

Food service personnel should be aware that this guide was				prepared for consumer use only. The information provided in this guide does not				reflect recommendations in the FDA Food Code, or your state’s food code.				Food service personnel should contact their local or state health department				for information on the rules and regulations governing the preparation of food				in retail or institutional settings. 

Food that is mishandled can cause very serious consequences for				all, especially infants, the elderly, pregnant women, and people with weakened				immune systems. For this reason it is important that volunteers be especially				careful when preparing and serving food to large groups. 

United States				Department of Agriculture

The U. S.				Department of Agriculture (USDA) prohibits discrimination in all its				programs and activities on the basis of race, color, national origin, sex,				religion, age, disability, political beliefs, sexual orientation, or marital or				family status. (Not all prohibited bases apply to all programs.) Persons with				disabilities who require alternative means for communication of program				information (Braille, large print, audiotape, etc.) should contact USDA’s				TARGET Center at (202) 720- 2600 (voice and TDD). 

To file a complaint of discrimination, write USDA,				Director, Office of Civil Rights, Room 326- W, Whitten Building, 1400				Independence Avenue, SW, Washington, D. C. 20250- 9410 or call (202) 720- 5964				(voice and TDD). USDA is an equal opportunity provider and employer. |
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