UNIVERSITY PARK, Pa. -- Whether you're planning a family picnic, church fundraiser or county fair food exhibit, food safety must be considered.

The Centers for Disease Control and Prevention estimate that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations and 5,000 deaths in the United States each year. To ensure that your event doesn't contribute to these statistics, you need to understand that cooking for large groups is different than cooking meals for a family, and it requires that special measures and precautions be taken, according to Dana McElroy, food safety extension specialist in Penn State's College of Agricultural Sciences.

"Time and temperature are the most important tools for controlling foodborne disease bacteria," McElroy says. "Bacteria grow well between the temperatures of 40 and 140 degrees Fahrenheit. This is known as the temperature danger zone. To prevent bacteria from growing, follow the two-hour rule: food should spend no more than two hours in the temperature danger zone. By preparing foods in smaller batches, you can reduce the amount of time spent in the temperature danger zone."

McElroy says hot foods should be held at 140 degrees or higher, while cold foods should be at 40 degrees or lower. If the food must be cooled, cool the food to 40 degrees within two hours. Food should not be partially cooked and set aside for final cooking later. When using an oven, always set the temperature to at least 325 degrees.

Cross-contamination is another common way for pathogens to spread. "The food purchased may not be contaminated, but improper handling results in cross-contamination," says McElroy. One important way to avoid this is to separate raw and cooked meats. Proper storage is essential for avoiding contamination. "Purchase only containers that are food-grade and will not leach harmful chemicals into food," she adds. "Equipment and utensils should be cleaned and sanitized between uses or every two hours."

Practicing good personal hygiene also helps to reduce the risk of foodborne illness. "Hands should be washed before preparing food, after using the restroom, after eating or smoking, after touching your hair or face and before beginning each new task," McElroy advises. "Hair should always be restrained with a hairnet or a hat. You should not wear jewelry, false fingernails, fingernail polish or anything that could fall into the food."

For more information, visit the Web at http://cookingforcrowds.psu.edu. The site includes the program "Cooking for Crowds," created by McElroy. While cooking for large groups can be fun, safety precautions must be taken. By following these prevention tips you can avoid foodborne illness from spoiling your event.

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Contact:

Cheryl Anthony cka106@psu.edu 814-863-0938 814-863-9877 fax

Chuck Gill cdg5@psu.edu 814-863-2713 814-863-9877 fax #186