Feeding a Crowd Safely

Follow these safety tips using cleanliness and care

Put all items to be refrigerated or frozen in containers designed to prevent moisture and vapor penetration, or wrap them in moisture-vapor-proof packaging material.

When you are cooking for large groups, it's especially important to serve safe, delicious foods. Some key words to remember when you are cooking for a crowd are: prevention, cleanliness and care.

To prevent food-borne illness

Keep foods either hot (above 140° Fahrenheit) or cold (below 40° Fahrenheit). Don't let foods remain at room temperature. If you prepare foods in advance, refrigerate or freeze them, then reheat before serving.

Cook meats thoroughly using reliable timetables.

Beef should be cooked to an internal temperature of 140 Fahrenheit, and poultry and pork should be cooked to 165 . Use a meat thermometer for best results.

When you're serving hot dips, keep them hot in chafing dishes designed for home use. When you're serving cold dips or meat items, serve small quantities at a time, and refill trays as needed.

Cleanliness is essential.

Be sure all your equipment, utensils and work surfaces are clean before you start to prepare the food. Wash your hands before you begin working with food and after touching your mouth, nose or hair. After preparing raw meat items, wash all the equipment, work surfaces and your hands thoroughly with hot, soapy water.

Caring for leftovers is important, too. Refrigerate or freeze them immediately. If you are freezing large amounts of food, put them in shallow containers or in several small containers so they'll cool rapidly. This will help prevent bacterial growth.

If you plan to keep cooked fruits and vegetables longer than 4 to 5 days, or meat items longer than 2 to 3 days, freeze them instead of refrigerating. Put all items to be refrigerated or frozen in containers designed to prevent moisture and vapor penetration, or wrap them in moisture-vapor-proof packaging material.

For more information on feeding a crowd safely; contact your local county Extension office.