June 6, 2013, 1:00-5:00 p.m.
UMaine Cooperative Extension Penobscot County Office
307 Maine Ave. Bangor, ME
Many organizations and community groups rely on volunteers like you for a variety of food events for fundraising, fellowship, 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? Now there is a workshop on Safe Food Handling designed specifically for Volunteers.
This class meets the Good Shepherd Food Bank food safety training requirements.
There’s a lot to learn about safe food preparation and handling. If you don’t do it for a living, you may not be aware of all the special techniques involved in cooking for a large group of people.
It is scary to think about people getting sick from your meal, but it can happen. More than three quarters of the outbreaks are blamed on food eaten outside the home.
While food-borne illness can be as mild as stomach ache, it can be much more serious and sometimes fatal.
Unsafe food can “spoil” your group’s reputation — and its finances. Don’t take a chance. Sign up for the for the “Cooking for Crowds” workshop. Learn to protect yourself and the people you feed.
Learn up-to-date methods for safely preparing, handling and serving food for large group functions such as soup kitchens, church functions, food pantries and community fundraisers.
Workshops cover the following food safety guidelines:
Materials fee: $15.00/per person. Scholarships are available.
For more information or to register, e-mail Theresa Tilton at firstname.lastname@example.org or call 207.942.7396 or 800.287.1485 (in Maine) or 800.287.8957 (TDD) to register.
To view additional dates and locations for this workshop, visit Cooking for Crowds 2013 Workshop Schedule.
If you are a person with a disability and need an accommodation to participate in this program, please call Theresa Tilton at 207.942.7396 to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.
Image Description: Extension expert demonstrates cooking for crowds; photo by Edwin Remsberg
University of Maine Cooperative Extension announces March and April 2013 Cooking for Crowds workshops.
Don’t see a workshop offered in your area? Please request a workshop.
UMaine Extension programs are open and accessible to all in accordance with program goals.
For more information or to register online, visit http://umaine.edu/food-health/food-safety/cooking-for-crowds/.
Image Description: Extension expert cooks for a crowd; photo by Edwin Remsberg
A 5-part workshop series for developing and taking your specialty food product to market.
Beginning Tuesday, September 11, 2012 and running through Tuesday, October 9, 2012. UMaine Extension Oxford County, 9 Olson Road, South Paris, ME 04281
Your friends and family rave about your homemade chowder, blueberry jam, ice cream, fudge or other special food product. They say you should sell it and make a fortune. You wonder if they’re right, and if you have the drive and personality to run a business.
Cashing in on Value Added Opportunities
Participants will learn about licensing, how to prepare and package their food product safely, to access potential profits, and discover some of the resources available to support them in business development.
Image Description: woman with cheese; photo by Edwin Remsberg
University of Maine Cooperative Extension will hold a sanitation workshop from 8 a.m. to 5 p.m., Tuesday, June 5, in Room 203, Hitchner Hall at UMaine in Orono. Registration is $60 and includes a notebook and lunch.
On Tuesday, June 19, and Wednesday, June 20, a meat and poultry HACCP (Hazard Analysis Critical Control Point) workshop will take place in 203 Hitchner Hall, from 8 a.m. to 5 p.m. each day. Registration is $130 and includes the sanitation workshop, notebook and lunches.
For more information, to register or to request special accommodations, contact Theresa Tilton at (207) 942-7396 or (800) 287-1485 in Maine, or e-mail email@example.com. Registration also can be done online through the Extension website at: http://umaine.edu/food-health/food-safety/sanitation-and-haccp-workshops/.
UMaine Extension programs are open and accessible to all in accordance with program goals. To provide adequate time to respond to special requests, please provide as much notice as possible.
Image Description: scrubbing stainless steel counter