Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other service to the community. But cooking for a crowd is tricky. How do you store all that food? When is the food completely cooked? How long can you leave food on the buffet table? Join UMaine Extension Community Education Assistant Debbie Barnett in this workshop on safe food handling designed specifically for volunteers. Participants receive Cooking for Crowds, a manual specifically designed for volunteer cooks, a certificate of attendance, posters and an instant read thermometer.
This class meets the Good Shepherd Food Bank food safety training requirements.
Registration deadline: Sept. 26