1. Cooking for Crowds Reheating Reheat to 165  F 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

2. 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

3. Cooking for Crowds Cleaning & Sanitizing Free from harmful levels of foodborne pathogens CLEAN = SANITARY = Free of visible soil

4. 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

5. Cooking for Crowds Cleaning & Sanitizing With a commercial dishwasher— Follow the manufacturer’s instructions

6. 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 University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request.