Select a reliable person to be in charge. The person-in-charge should contact the local health department for information about the rules and regulations governing preparation and serving of food for groups. The person-in-charge should provide instructions to the volunteers, answer questions, and oversee the preparation, service, and cleanup of the event.
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels.
For outdoor events, make sure you have a source of clean water. If none is available at the site, bring water for cleaning of hands, utensils, and food thermometers. Develop a plan for transporting equipment for cleanup after the event.
Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
Do not purchase canned goods that are dented, leaking, bulging, or rusted. These are the warning signs that dangerous bacteria may be growing in the can.
Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.
Buy cold foods last. Plan to drive directly home from the grocery store. You may want to take a cooler with ice or frozen gel packs for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.
Make sure the temperature in the refrigerator is 40 °F or below and 0 °F or below in the freezer. Check these temperatures with an appliance thermometer.
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (1 hour when the temperature is above 90 °F) of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Refer to the cold storage chart on page 27 for recommended storage times in the refrigerator or freezer.
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this:
Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water may be used to sanitize washed surfaces and utensils.
When cutting boards are used:
Never thaw food at room temperature. Thaw food:
In the refrigerator.
In the microwave, but cook the food immediately.
Food may also be thawed in cold water. Be sure that the sink or container that holds food is clean before submerging food.
Two methods may be used when thawing:
Completely submerge airtight wrapped package. Change water every 30 minutes.
Completely submerge airtight wrapped food in constantly running cold water.
Cook food immediately after thawing.
Marinades may be used to tenderize or add flavor to food. When using marinades:
Always marinate food in the refrigerator, not on the counter.
Use food-grade plastic, stainless steel, or glass containers to marinate food.
Sauce that is used to marinate raw meat, poultry, fish or seafood should not be used on cooked foods, unless it is boiled before applying.
Never reuse marinades for other foods unless you boil them first. (see Page 15)
Discard any leftover batter, or breading, after it has come in contact with raw food.
It is recommended that you cook stuffing in a casserole. If stuffing poultry, stuff just before roasting and use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach 165 °F.
Rinse all fresh fruits and vegetables under running tap water before use. Thick-skinned produce may be scrubbed with a brush. Do not use soap.
Food should not be tasted until it reaches a safe minimum internal temperature. Refer to internal cooking temperature chart on page 14 for the recommended safe temperatures. Use a clean utensil each time you taste food, otherwise you may contaminate the food.
Do not use a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in hot, soapy water.
Use a food thermometer to check the internal temperature of meat, poultry, casseroles, and other food. Check the temperature in several places to make sure the food is evenly heated. Wash the thermometer with hot, soapy water after use.
Several types of thermometers are available, including:
Oven-safe—insert 2 to 2 1/2 inches deep in the thickest part of the food, at the beginning of the cooking time. It remains there throughout cooking and is not appropriate for thin food.
Dial instant-read—not designed to stay in the food during cooking. Insert probe the full length of the sensing area, usually 2 to 2 1/2 inches. If measuring the temperature of a thin food, such as a hamburger patty or boneless chicken breast, insert probe sideways with the sensing device in the center. About 15 to 20 seconds are required for the temperature to be accurately displayed.
Digital instant-read—not designed to stay in the food during cooking. The heat sensing device is in the tip of the probe. Place the tip of the probe in the center of the thickest part of the food, at least 1/2 inch deep. About 10 seconds are required for the temperature to be accurately displayed.
Note: These temperatures are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice preparation. Foodservice workers should consult their state or local food code, or health department.
Never partially cook food for finishing later because you increase the risk of bacterial growth
