Fairs, church dinners, fire company chicken barbecues, booster club hoagie sales, organizational bake sales...nonprofit food fund-raisers are an excellent way to socialize with the community while earning money for organizational activities.
However, did you know that from 1990-2004, over 1,700 people became ill from food purchased at Pennsylvania nonprofit food-raisers? How will your organization protect it’s customers from food-borne illness? Does your organization know the food safety risks that result from cooking large volumes of food? Does your organization know how to prevent the food safety risks that result from cooking large volumes of food?
You and your organization have so much to gain from a successful food fund-raiser. Don’t risk your customer’s health or damaging your organization’s reputation. Find out to keep your next food fund-raiser safe from foodborne illness. Topics covered include: The causes of food-borne illness, planning a safe event, safe purchasing, storage, preparation, and service for a crowd, monitoring and record keeping, and cleaning and sanitizing.
Course Instructor: Lynn James, M.S., R.D., L.D.N. Penn State Extension Educator and Registered Dietitian
Dates & Locations:
Date: Tuesday, June 1, 2010
Time: 6:00 p.m.-9:00 p.m.
Location: Penn State Extension Northumberland County 443 Plum Creek Road Sunbury, PA
Date: Tuesday, June 29 , 2010
Time: 6:00 p.m.-9:00 p.m.
Location: Penn State Extension Union County 343 Chestnut Street Mifflinburg PA
Workshop fee: $ 20.00
To register, call the Penn State Cooperative Extension, Northumberland County office at (570)-988-3950 to have a registration brochure mailed, or print one from our website: http://northumberland.extension.psu.edu
No comments:
Post a Comment