Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700

Publications

Updated February 09, 2004

Cooking for Groups
A Volunteer's Guide to Food Safety

The goal of this brochure is to help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings. This food may be prepared at the volunteer's home and brought to the event, or prepared and served at the gathering.

The information provided in this publication was developed as a guide for consumers who are preparing food for large groups. For additional information, and to ensure that all state regulations or recommendations for food preparation and service are followed, please contact your local or state health department.

Table of Contents (Text Version)

Spanish Version (Text)

• Introduction
• Foodborne Illness: What You Need To Know
  • What Is Foodborne Illness?
  • How Bacteria Get in Food
  • In Case of Suspected Foodborne Illness
• Fight BAC!®
• When You Plan
• When You Shop
• When You Store Food
• When You Prepare Food
• When You Cook
• Internal Cooking Temperatures
• Danger Zone
• When You Chill Food
• When You Transport Food
• When You Reheat Food
• When You Keep Food Hot
• When You Keep Food Cold
• When You Serve Food
  • Keep It Cold
  • Keep It Hot
• When You Finish Up
• Cold Storage Chart
• Shelf-Stable Storage Chart
• Additional Resources

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

• 1-888-MPHotline (1-888-674-6854) - Tollfree Nationwide
• 1-800-256-7072 (TDD/TTY)
• E-mail: mphotline.fsis@usda.gov

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