FARMINGTON – Many organizations and community groups rely on volunteer cooks for a variety of food events for fund-raising, fellowship or other service to the community.

To help organizations provide safe food, the University of Maine Cooperative Extension’s Franklin County Office will offer a workshop, “Cooking for Crowds: A Volunteer’s Guide to Safe Food Handling,” from 9:30 a.m. to 2:30 p.m. Friday, Oct. 7, at the Farmington Town Office. Registration and fees, $5 a person, are due by Friday, Sept. 30.

Nonprofit, volunteer-run groups that prepare food to be served or sold to the public must be sure that the food is safe and of high quality.

Food that is not prepared safely may lead to foodborne illness.

While foodborne illness can be as mild as a stomach ache, it can be much more serious and sometimes fatal. Unsafe food can also ruin a group’s reputation and its finances.

Participants will learn food safety guidelines for planning and purchasing; storing food supplies; preparing food; transporting, storing and serving cooked foods; and handling leftovers. They will also receive a manual covering the guidelines.

The session is appropriate for nonprofit food providers such as fire departments, schools, religious and community organizations. Wendy Legg Pollock, Extension educator, will present the workshop.

Scholarships are available. Make checks payable to Oxford County Extension Association and mail to UM Cooperative Extension, 147 Farmington Falls Road, Office #2, Farmington, ME 04938-6403. For more information, call the Extension Office at 778-4650 or 1-800-287-1478.