Main Menu


Cooking for Crowds Seminars

A Volunteers Guide to Safe Food Handling
Author profile: Frank Fileccia
For over 32 years Frank Fileccia has been helping luxury inn, boutique hotel, resort and restaurant clients achieve their potential.

Cooking for Crowds was designed to be used with non-profit audiences that cook food for the public as part of food fundraisers. Although the target audiences traditionally do not have professional training in cooking large volumes of food for the public or access to commercial foodservice equipment, they do take great pride in serving their customers terrific tasting food.

This curriculum was designed to show non-profit groups the food safety risks that develop when cooking large volumes of food and how to reduce those risks so that the food the group prepares is both safe and delicious. Although many of the food safety strategies recommended are similar to those recommended to commercial food establishments, the strategies have been translated into practical methods to meet the specific needs of non-profit audiences.

Curriculum Overview

The curriculum consists of a participant manual which can be downloaded from this website. Training can be completed in 3 to 6 hours, although the 6 hour course is recommended.

Time and Temperature Guidelines

All times and temperatures recommended throughout the curriculum are based on United States Department of Agriculture (USDA) consumer temperature guidelines.

Temperatures used for holding cold and hot foods are 40°F and 140?°F, respectively. Time used for holding potentially hazardous foods between 40°F and 140°F is two hours.

Due to the impracticality of cooling large volumes of food using the USDA consumer temperature guidelines, recommendations for cooling foods are based on the Food and Drug Administration's 2001 Food Code two-stage cooling method-- cool cooked foods from 140°F to 70°F within two hours and from 70°F to 40°F or lower in an additional four hours, for a total cooling time of six hours.

For further information, or pricing, please see our contact page.
Copyright?© Frank Fileccia

The Quote

Economic depression cannot be cured by legislative action or executive pronouncement. Economic wounds must be healed by the action of the cells of the economic body - the producers and consumers themselves.

Herbert Hoover