Food is a great way to bring people together, and selling food is often a key way for nonprofit groups to raise funds for their activities. However, cooking the large quantities of food required for events such as fundraiser dinners, concession stands, community meals, family reunions, or funeral dinners is different than cooking for a family.
Just last year a foodborne illness outbreak was reported after a potluck dinner at a church in Ohio. The problem was traced back to the potato salad that was prepared using incorrectly home canned potatoes, containing botulism. More than seventy people became ill and one person died in that outbreak. It seems like we hear of a similar situation once or twice a year, so now is a great time to learn about food safety when cooking in quantity.
Barton County Extension is providing a free food safety class for those who handle food at volunteer community events at noon on Thursday, Feb. 18, at the Great Bend Activity Center, 2715 18th Street. At this program, volunteers will learn the additional food safety steps to take when preparing food for a large crowd: shopping, storing, preparing and reheating, serving and dealing with leftovers. Participants will also learn to use and calibrate a food thermometer and do high-speed handwashing. All who attend will receive a checklist for quantity cooking food safety at volunteer events.
Linda Beech, Ellis County Extension Agent and certified food safety instructor, will be the speaker at this class. This educational program is free and open to everyone. I hope to see you at the program Thursday.
Happy Valentines Day
It is nice to be able to celebrate this special holiday on the weekend. I hope you are getting to spend some quality time with the ones you care about. Happy Valentines’ Day!
Donna Krug is the Family & Consumer Science Agent with K-State Research & Extension – Barton County. You may reach her at: (620)793-1910 or dkrug@ksu.edu