January 28, 2020
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‘Cooking for Crowds’ spring food safety training for volunteer cooks

Community Author: Marvin Tala
Post Date:

FALMOUTH — University of Maine Cooperative Extension announces the spring schedule for Cooking for Crowds Food Safety Training for Volunteer Cooks on the following dates.

— Tuesday, March 26, 2019 | 9:30 a.m. – 12:30 p.m. – Pittsfield

— Thursday, April 4, 2019 | 5-8 p.m. – Falmouth

— Monday, April 8, 2019 | 1-4 p.m. – Falmouth

— Thursday, April 11, 2019 | 1-4 p.m. – South Paris

— Tuesday, April 23, 2019 | 9 a.m. – 12 p.m. – Falmouth

— Wednesday, April 24, 2019 | 5:30- 8:30 p.m. – Augusta

— Thursday, April 25, 2019 | 9 a.m. – 12 p.m. – Farmington

All classes are held at various locations and counties including, the Sebasticook Valley Health Care Facility in Pittsfield, the University of Maine Regional Learning Center in Falmouth, the UMaine Extension Oxford County office in South Paris, the UMaine Extension Kennebec County office in Augusta, and the UMaine Extension Franklin County office in Farmington. For detailed addresses visit www.bit.ly/cookingforcrowds.

The workshop offers up-to-date information on how to handle, transport, store and prepare foods safely for large group functions such as soup kitchens, church suppers, food pantries and community fundraisers. Participants receive “Cooking for Crowds,” a manual specifically designed for volunteer cooks, Certificate of Attendance, posters and an instant read thermometer. This class meets the Good Shepherd Food-Bank food safety training requirements.

The cost is $15 per person. To register online visit www.bit.ly/cookingforcrowds. For more information or to request a disability accommodation, call 781.6099 or 1.800.287.1471 in Maine.

University of Maine Cooperative Extension:

As a trusted resource for 100 years, University of Maine Cooperative Extension has supported UMaine’s land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. UMaine Extension helps support, sustain and grow the food-based economy. It is the only entity in our state that touches every aspect of the Maine Food System, where policy, research, production, processing, commerce, nutrition, and food security and safety are integral and interrelated. UMaine Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H.

The University of Maine is an equal opportunity/affirmative action institution.