Cooking for Crowds

Reheating

• Reheat to 165F within two hours

• Use a calibrated thermometer to check the final temperature

• Only reheat foods once

• Do not use hot holding equipment to reheat food

Cooking for Crowds

Service

• Wash hands before serving food

• Avoid cross-contamination by assigning specific duties to each volunteer

• Avoid touching surfaces that will come into contact with food

• Use gloves appropriately

Cooking for Crowds

Cleaning & Sanitizing

Free from harmful levels of foodborne pathogens

CLEAN =

SANITARY =

Free of visible soil

Cooking for Crowds

Cleaning & Sanitizing

In a three-compartment sink—

Step 1: Clean and sanitize sink

Step 2: Scrape, rinse, or soak utensils

Step 3: Wash

Step 4: Rinse

Step 5: Sanitize

Step 6: Air dry

Cooking for Crowds

Cleaning & Sanitizing

With a commercial dishwasher—

Follow the manufacturer’s instructions

Cooking for Crowds

Cleaning & Sanitizing

When sinks or dishwashing machines are not available—

Bucket method with bucket or bottle sanitizing

©2006 Department of Food Science - College of Agricultural Sciences at Penn State UniversityPenn State is committed to affirmative action, equal opportunity, and the diversity of its workforce.

This publication is available in alternative media on request.