ABOUT THE WEBINAR
Preparing food in large quantities is different than food preparation in the home. "Cooking for Crowds: A Volunteer's Guide to Safe Food Handling" helps nonprofit organizations and their volunteers understand the risks involved with preparing large volumes of food and the important food safety practices that need to be implemented to ensure a safe event. Penn State Extension educators and other faculty serve as instructors and are certified by the National Restaurant Association. All have received training on the most current research on food safety.
WHEN
November 3, 2026
(6:00 PM-9:00 PM ET)
Register By: October 30, 2026
See event fee details.
Who is this for?
The program is meant for volunteers preparing food for events such as church fundraisers, fire company barbecues, booster club food sales, and the many other types of events where food is served to the public.
What will you learn?
Volunteers will learn the causes of foodborne illness as well as safe food handling practices related to:
- Preventing cross-contamination
- Controlling time and temperature
- Good personal hygiene
- Cleaning and sanitizing
- Planning a successful food event
Even if your organization has been preparing food for years, things change and it is important that volunteers are up to date and knowledgeable about rules and regulations governing food safety. Don’t risk your customer’s health or your organization's reputation.
"Cooking for Crowds: A Volunteer's Guide to Safe Food Handling" was developed in collaboration with the Pennsylvania Department of Agriculture.
Registrants are strongly encouraged to purchase the Cooking for Crowds Manual. See the Manual Information tab for more information.
Registration is required to receive the link to access the webinar.
Registrants will also receive access to the webinar recording.