With any food-related activity (e.g., potlucks, meetings, etc.), there is a risk for food borne illnesses. While not all cases all avoidable, most food borne disease result from the mishandling of food and can be prevented with proper education.
A goal of the ANR Risk Management Office is to educate and inform its staff and volunteers of the proper food handling and preparation guidelines. Below are brochures and links to web sites that provide tips on safely preparing and handling food.
Food Handling Guidelines for Bake Sales
Food Safety Guideline Feb 2008
Cooking for Groups: Volunteer's Guide to Food Safety
Internet Guide for Food Safety
USDA Food Safety and Inspection Service Homepage