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Cookouts

Cookouts

  • Food cannot be sold at the event. This includes solicitation of donations.
  • A reservation for the outdoor event space must be made. A Lehigh University Outdoor Activity Notification must be submitted to the Conference Services Office.
  • Standard University procedures apply for the serving of alcoholic beverages; please fill out a request form submit to the Conference Services Office
  • The organization will be responsible for identifying the designated cook(s) for the event. The designated cook(s) will be required to review the following food safety information at least one week prior to the event:

    Food Safety and Inspection Service

    United States Department of Agriculture
    Washington, D.C. 20250-3700
    http://www.usda.gov

 

Cooking For Groups: How To Keep Food Safe

(NAPS)--Whether preparing food for a family reunion or a community gathering, people who are great cooks at home don't necessarily know how to safely prepare and store large quantities of food for large groups. Food that is mishandled can cause foodborne illness. However, by following some simple steps, volunteer cooks can make the event safe and successful!

1. Plan Ahead--Make sure the location meets your needs.

2. Store and Prepare Food Safely.

3. Cook Food to Safe Internal Temperatures--It's the only way to tell if harmful bacteria are destroyed!

4. Transport Food Safely--Keep hot food HOT. Keep cold food COLD.

5. Need to Reheat?--Food must be hot and steamy for serving. Just "warmed up" is not good enough.

6. Keep Food Out of the "Danger Zone" (40°F-140°F).

7. When In Doubt, Throw It Out!

For a copy of Cooking for Groups: A Volunteer's Guide to Food Safety, write: FCIC, Item #604H, Pueblo, CO 81009.

For more food safety information, call the USDA Meat and Poultry Hotline at 1-800-535-4555; for the hearing impaired 1-800-256-7072 (TTY); www.fsis.usda.gov. 

For Further Information Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline:

The event must be closed to the general public and limited to a small group. Cooking for groups in excess of 50 people will require approved professional ServSafe trained, licensed, and insured cook or vendor.