INFORMATION SHEET

COOKING FOR GROUPS
7 SIMPLE STEPS FOR VOLUNTEERS

Question: As a consumer, what are the necessary steps to safely plan and serve food for a large event or community gathering?

Answer: When preparing food for a community gathering, people 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.

1. PLAN AHEAD – MAKE SURE THE LOCATION MEETS YOUR NEEDS
   Be sure you have enough oven, stovetop, refrigerator, freezer and work space. Find out if there’s a source of clean water. If not, bring water for preparation and cleaning.
2. STORE & PREPARE FOOD SAFELY
   Refrigerate or freeze perishable food within 2 hours of shopping or preparing. Find separate preparation areas in the workspace for raw and cooked food. Never place cooked food back on the same plate or cutting board that held raw food. Wash hands, cutting boards, dishes, utensils and work surfaces frequently with hot, soapy water.
3. COOK FOOD TO SAFE INTERNAL TEMPERATURES – IT’S THE ONLY WAY TO TELL IF HARMFUL BACTERIA ARE DESTROYED
   Use a food thermometer to check the internal temperatures of meat, poultry, casseroles and other food. Check temperatures in several places to be sure food is safely cooked. Never partially cook food for finishing later because you increase the risk of bacterial growth.
4. TRANSPORT FOOD SAFELY – KEEP HOT FOOD HOT. KEEP COLD FOOD COLD
   Keep cold food at or below 40ºF. Place in a cooler with a cold source such as ice or commercial freezing gels. Keep hot food at or above 140ºF. Wrap well and place in an insulated container.
5. NEED TO REHEAT? – FOOD MUST BE HOT AND STEAMY FOR SERVING. JUST “WARMED UP” IS NOT ENOUGH
   Use the stove, oven or microwave to reheat food to 165ºF. Bring sauces, soups and gravies to a boil.
6. KEEP FOOD OUT OF THE “DANGER ZONE” (40-140ºF)
   Keep hot food hot – at or above 140ºF. Place cooked food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Keep cold food cold – at or below 40ºF. Place food in containers on ice.
7. WHEN IN DOUBT, THROW IT OUT
   Discard food left out at room temperature for more than 2 hours. Place leftovers in shallow containers. Refrigerate or freeze immediately.

For more food safety information, contact DPH’s Office of Food Protection.

Last Updated: Friday November 03 2006