When You Plan
Select a reliable person to be in charge. The person-in-charge should contact the local health department for information about the rules and regulations governing preparation and serving of food for groups. The person-in-charge should provide instructions to the volunteers, answer questions, and oversee the preparation, service, and cleanup of the event.
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels.
For outdoor events, make sure you have a source of clean water. If none is available at the site, bring water for cleaning of hands, utensils, and food thermometers. Develop a plan for transporting equipment for cleanup after the event.
Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
When You Shop
Do not purchase canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can.
Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart and in your refrigerator.
Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.