There’s a lot to learn about safe food preparation and handling – especially when you are cooking for large groups using volunteer workers. It’s scary to think about people getting sick from your meal, but it can happen. Foodborne illness strikes Americans more than 12 million times each year. More than three-quarters of the outbreaks are blamed on food eaten outside the home. While food-borne illness can be as mild as a stomach ache, but it can be much more serious and sometimes fatal. Children and the elderly are among those most at risk.
Ohio State University Extension - Clark County will be offering a workshop on the basics of safe food handling practices. Occasional Quantity Cooks is designed especially for volunteers who prepare, serve or otherwise handle food at any event. The workshop will be held on April 25, 2018 from 6:00-8:00 p.m. at the Springview Government Center located at 3130 East Main Street, Springfield, Ohio. The registration fee for this program is $10.00 per person. Click here for registration form. Registration and payment must be received by April 17.
If your group has 10 or more participants, I am willing to come to your location to conduct this workshop. Please contact Kathy Green at firstname.lastname@example.org or 937-521-3860 to arrange a private class.