Transcript Cooking for Crowds

Cooking for Crowds
Objectives
• Provide the reasons why food safety is
important to your event
• Show practical ways to purchase,
prepare, and serve foods safely
Cooking for Crowds
Chapter 1
Why Risk It?
Cooking for Crowds
Why Do You Need to Know
About Food Safety?
Foodborne illness occurs when a person
becomes ill from eating food that contains
a biological, chemical, or physical hazard
Foodborne outbreak occurs when 2 or
more people experience the same illness
after eating the same food.
Cooking for Crowds
Foodborne Illness Does Occur
1990-2000: 1700 people became sick after
eating at Pennsylvania non-profit food
fundraisers
Centers for Disease Control & Prevention
estimates 76 million cases of foodborne
illness in the U. S. each year
Cooking for Crowds
Food Fundraisers—
Not Like Cooking at Home
Volume:
Turkey dinner
at home
Turkey Dinner @ Calvary
Cooking for Crowds
Potentially Hazardous Foods
Potentially Hazardous Foods allow disease
causing bacteria to grow
Meat
&
Poultry
Eggs
Dairy
foods
Fish
Tofu
Shellfish
Sprouts
&
Raw seeds Soy-protein
foods
Sliced
melons
Baked or
boiled
potatoes
Cooked
rice or
beans
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Ready-to-Eat Foods
Ready-to-Eat Foods are served without any
further cooking or washing
Sliced fruits
Salads
Luncheon
meats
Hot
dogs
Sandwiches
Sliced
melons
Cooked
meats
Salad bar
items
Food ready
for service
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Cross-contamination
Cross-contamination
occurs when
microorganisms that
cause foodborne illness
are transferred from one
surface to another,
possibly contaminating
otherwise safe food
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Changing Trends
in the Food System
Susceptible populations
include people that are at
a higher risk for illness
and even death from foods
contaminated with harmful
microorganisms
Cooking for Crowds