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Food Safety Training for Volunteers offered

Cooking for Crowds: Food Safety Training for Volunteers

March 25, 2014

This workshop is  taught by Kathy Savoie, UMaine Extension Educator.  The workshop offers up-to-date information on how to handle, transport, store and prepare  foods safely for large group functions such as soup kitchens, church functions, food pantries and community fundraisers.  This class meets the Good Shepherd Food-Bank food safety training requirements.

Place: University of Maine Regional Learning Center, 75 Clearwater Dr, Suite 104, Falmouth, ME 04105

Date:  Tuesday, March 25, 2014     Time:  1pm-5pm

Register online.

For more information call lois.elwell at 207-781-6099 or 1-800-287-1471 (in Maine)

Future Cooking for Crowds classes are being scheduled for:

Wednesday,  April  2, 1-5pm  or

Thursday, April  17, 1-5pm

Call  207-781-6099 or email to: Lois.Elwell@maine.edu  to be placed on an interest list.

 

Image Description: remsberg_11081030746

What’s a food wand and why use it?

Get into world of ice wands and more.

Come learn about their use at the next workshops taught by Kathy Savoie, UMaine Extension Educator. “Cooking for Crowds” – food safety trainings for occasional volunteer cooks.

A wonderful way to cool soup quickly!  Here Samantha Buttarazzi, UMaine Intern gives a demonstration of safely cooling with a food ice wand.

Cooking for Crowds 2013 Workshop Schedule

Tuesday,       November 5th,     1-5pm
Wednesday, November 20th,  1-5pm

University of Maine Regional Learning Center
75 Clearwater Dr, Suite 104
Falmouth, ME 04105

Register online.

To register call Lois Elwell at 207-781-6099 or 1-800-287-1471 (in Maine)

Don’t see a workshop offered in your area? Please request a workshop.

 

 

 

Image Description: Samantha B. CFC 10 21 13

From Recipe to Market – Fall 2013 series announced

From Recipe to Market – A 6-part workshop series for developing and taking your specialty food product to market. Cashing in on Value Added Opportunities.  Participants must have a specific product or recipe in mind and are expected to attend all sessions.   This program is for individuals currently operating a value-added business or those seriously considering one.

What:     Learn to take your specialty food to market.        

When:    Thursday evenings   5:30pm-9pm   (See schedule below)

Oct 3       Are you an Entrepreneur?

Oct 10     Developing Your Product & Process, Food Regulations and Licensing

Oct 24     Business Reality

Nov 7      Panel discussion

Nov 14    Individual 1hour Business Consults   (by appointment between 9am-4:30pm)

Nov 21    Pilot Plant tour in Orono      8am-4:30pm

Where:    UMaine Regional Learning Center, 75 Clearwater Dr., Falmouth, ME 04105

Who:      Anybody interested marketing their own specialty food.

Fee:        $50 per person (Scholarship may be available)

For registration go to:   From Recipe to Market

For additional information or to request a disability accommodation please call 1-800-287-1471

Dr. Beth Calder, Extension Food Science specialist, Assistant Professor, Department of Food Sciences and Human Nutrition, University of Maine and Dr. James McConnon, Extension Business and Economics Specialist, Professor, University of Maine along with Kathy Savoie,MS, RD, Extension Professor, UMaine Extension, Cumberland County will guide you through this unique opportunity to learn about licensing, prepare and package product safely, to access potential profits, and discover some resources available to support them in business development.

University of Maine Cooperative Extension receives federal support through USDA,
state support through the University of Maine, and local support through Maine Cumberland county government.

 

 

 

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Spring 2013 Cooking for Crowds schedule announced

University of Maine Cooperative Extension Announces March & April 2013 Cooking for Crowds workshops.

March 26 (register by March 19)

April 10 (register by April 3)

April 25 (register by April 18)

Volunteers learn up-to-date methods for safely preparing, handling and serving food for large groups such as churches, club affiliation fundraisers, PTA, food pantries, Granges, and others.  This workshop meets the Good Shepherd Food-Bank Food Safety training requirements. The cost is $15.00 (scholarship available).  All workshops offered at 1pm-5pm.

You may request a specific Cooking for Crowds workshop for your group.

Register online:  http://umaine.edu/food-health/food-safety/cooking-for-crowds/ or call 781-6099 for more information.

Summer Canning Workshops

Canning workshops will be taught by University of Maine Cooperative Extension’s  Kate McCarty, Program Aide and Master Food Preservers Volunteers.

 

Location:  UMaine Regional Learning Center, 75 Clearwater  Dr.  Suite 104,  Falmouth, ME 04105

Time: 5:30 – 8:30 PM

Cost:  $10 (scholarships are available)

To register: call 207-781-6099  or  800-287-1471
June 26, 2012   -  Hot Water Bath Canning and Freezing: Strawberry Jam

July 10, 2012    -   Hot Water Bath Canning and Freezing: Strawberry Jam

July 31, 2012    -  Hot Water Bath Canning and Freezing: Dilly Beans

For more information email lois.elwell@maine.edu

Image Description: Photo by Edwin Remsberg, USDA


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Contact Information

Cooperative Extension in Cumberland County
75 Clearwater Drive, Suite 104
Falmouth, Maine 04105
Phone: 207.781.6099 or 1.800.287.1471 (in Maine)E-mail: extension.cumberland@maine.edu
The University of Maine
Orono, Maine 04469
207.581.1110
A Member of the University of Maine System