Cooking for Crowds is a volunteer's guide to safe food handling. The curriculum was desinged to be used with nonprofif audiences who cook food for the public as part of food fundraisers. State College Borough also hosts Cooking for Crowd hands-on classes. Check the Borough's calendar for future food safety course dates.
This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
The National Food Service Management Institute (NFSMI) has developed HACCP-based Standard Operating Procedures s in conjunction with USDA and FDA. Visit this sight to find factsheets, checklists, recordkeeping templates and charts for safe food handling procedures.