Cooking for Crowds

Chapter 4

Safe Purchasing, Storage,

Preparation,

and Service for a Crowd

Cooking for Crowds

Safety Through the Flow of Food

Purchasing

Storage

Preparation

Holding

Cooling

Reheating

Service

Cooking for Crowds

Purchasing

• Keep food out of the temperature danger zone

• Prevent cross-contamination

• Refrigerate foods immediately

• If receiving foods from vendor, reject items that are above 41F

Cooking for Crowds

Thermometers

Types Calibration Use

Cooking for Crowds

Storage

• Practice First In, First Out

• Store only food in food storage areas

• Always store raw potentially hazardous foods below ready-to-eat foods

• Keep dry foods dry

• Set refrigerator at 38F or lower

• Set freezer at 0F

Cooking for Crowds

Storage

Use ONLY

food grade containers

to store food

Cooking for Crowds

Preparation

• Clean & sanitize equipment between uses

• Minimize time in the TDZ

• Minimize cross-contamination

Slicing and cutting—

Cooking for Crowds

Preparation

Thawing—

• Thaw food in the refrigerator at 40F or less

• Submerge the product in running potable water at a temperature of 70F or below

• Thaw in a microwave oven, only if the food will be cooked immediately afterward

• Thaw food as a part of the cooking process

Cooking for Crowds

Preparation

Marinating—

• Marinate meat, poultry, and seafood in the refrigerator

• Do not use marinade that was previously used to marinate raw meat and poultry to baste foods or as a serving sauce

Cooking for Crowds

Preparation

Cold Salad Preparation—

• Chill all ingredients before beginning preparation

• Prepare salads in small batches, then refrigerate

©2006 Department of Food Science - College of Agricultural Sciences at Penn State UniversityPenn State is committed to affirmative action, equal opportunity, and the diversity of its workforce.

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