Safe Food Handling for Occasional Quantity Cooks (CD)
Product Code: 922
Availability: In stock.
For organizations that rely on occasional quantity foodservice events for fundraising, the volunteer coordinators are critical to the long-term success of not only the individual event, but to the financial life of the organization as well. Unsafe food at a single banquet can ruin the reputation of the organization, put future events in jeopardy, and create a legal risk that could bankrupt the organization. This teaching curriculum is ultimately designed to benefit the volunteers who help in one-time or short-term quantity food production situations. The CD includes lesson plans, handouts, mini-posters, and PowerPoint presentations. Topics include: food safety, planning and purchasing food for an event, storing food supplies, preparing food, holding and serving cooked food, and handling leftovers. The curriculum uses the HACCP (Hazard Analysis and Critical Control Point) approach for learning safe food handling, which is endorsed by the U.S. Department of Agriculture.