IV. COOKING FOR GROUPS 

A. Bake Sales

Many youth groups hold bake sales. Here are some guidelines for the handling and sale of non-perishable foods at bake sales.

Making the Product

• Food handlers must wash their hands with soap and warm water prior to direct contact with food and especially after visiting the restroom.
• All food contact surfaces must be cleaned and sanitized regularly. Use paper towels, and avoid using sponges. Use a sanitizing solution. It can be made daily; it becomes ineffective after 24 hours.

Which items are lower risk? 

Breads (yeast, quick breads); cakes (except cream-filled or cheesecake); cookies; brownies; muffins; candies; dried fruits, herbs and spices; cupcakes (except for cream-filled); whole fruit pies such as apple or berry. 

Be sure to check with the Environmental Health Department about requirements on selling home preserved foods such as jams, jellies and flavored vinegars.

Which items are higher risk? 

Cheesecake; pumpkin, cream or custard pies; pickles; cream-filled cupcakes or donuts; frostings and fillings made with cream cheese; home-canned products (except jams and jellies); flavored oils; homemade ice cream; frozen items 

What things are important to remember when transporting food for sale?

• Check with local environmental health departments or city offices about licenses and permits.
• When transporting food, be sure it is tightly wrapped or sealed, that vehicles are clean and maintained in sanitary condition, and that pets or livestock are not transported with the food.
• All foods must be pre-portioned and pre-packaged in clean wrappings or containers.
• Ingredients should be listed and attached to each food item.
• Packages cannot be opened to sell part of the contents.  
• Decorating of baked goods must be done prior to packaging, not finished at the bake sale.
• Samples must be protected by a cover and served with clean serving utensils.
• A trash container must be provided for disposables.
• The sponsor should maintain a list of bake contributors with important information about the contributors and their items donated.
• NEVER accept food from a person infected by a communicable disease or who is a known carrier of such a disease.

B.  Keeping Potluck Meals Safe

It is important to keep food prepared at home and brought to another location safe by reducing the risk of foodborne illness. Most cases of foodborne illness are caused by how the food was prepared in the home kitchen. The symptoms may appear flu-like. When cooking for others, it is especially important to remember the high risk populations.

Why is there a potential problem with potluck meals? 

It is common for perishable food to be left at room temperature too long. Very often, food cooked in large amounts ahead of time is cooled improperly. Also, it is common that cold foods are not kept cold and hot foods are not kept hot.

What can be done with foods brought to a potluck to reduce the risks associated with a foodborne illness? 

With perishables, keep cold foods cold and hot foods hot. Upon arriving to an event, heat the food or keep it warm. 

How can I make sure the food I bring to a potluck event is safe? 

Remember the four steps to food safety: Clean, Separate, Cook, Chill. Are there other suggestions to keep a potluck meal safe? When shopping, buy cold foods last and get them home and into the refrigerator quickly. Keep the home refrigerator at 40°F or below, and the freezer at 0°F. Keep hands and utensils clean. Cook food thoroughly. Cool down hot foods for refrigeration as quickly as possible, such as using shallow containers in the refrigerator. When transporting food, remember the tips in the previous Bake Sale section of this program. Never leave perishable food out of the refrigerator for more than 2 hours. 

Additional information on cooking for groups is available at the following websites:

http://www.fsis.usda.gov/Fact_Sheets/Cooking_For_Groups_Index/index.asp
http://www.cookingforcrowds.psu.edu/

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