LISBON FALLS – Nonprofit, volunteer-run groups that prepare food to be served or sold to the public must be sure that the food is prepared and served safely. Food that is not prepared safely may lead to a foodborne illness outbreak.

To help organizations provide safe food, the University of Maine Cooperative Extension is offering a workshop, “Cooking for Crowds: A Volunteer’s Food Safety Training.”

Participants in the five-hour workshop will learn up-to-date methods for safely handling and preparing food for large groups. The workshop is appropriate for nonprofit food providers such as churches, fraternal organizations and civic groups. The workshop cost is $10 a person. Participants will receive a safety manual, instant read thermometer, posters and certificate of attendance.

“Cooking for Crowds” will be offered this spring at the following locations:

Thursday, April 12, 10 a.m. to 3 p.m., at the Walker Memorial Library, 800 Main St., Westbrook. Persons are asked to register before Thursday, April 5, by calling Lois at 1-800-287-1471.

Tuesday, April 24, 10 a.m. to 3 p.m., at the Androscoggin/Sagadahoc County Extension office, 24 Main St., Lisbon Falls. Persons interested in attending are asked to register before Tuesday, April 17, by calling Lois at 1-800-287-1471.

Thursday, April 26, 10 a.m. to 3 p.m., at the York County Extension office, 21 Bradeen St., Springvale. Persons are asked to register before Thursday, April 19, by calling Lois at 1-800-287-1471.

Friday, April 27, 10 a.m. to 3 p.m., at the South Portland Recreation Center, 21 Nelson St. Persons are asked to register before Friday, April 20, by calling Lois at 1-800-287-1471.

Make check payable to CCEA, putting “Cooking for Crowds” on the memo section and mail to: UMCE, P.O. Box 9300, Portland, ME 04104-9300.

The workshop will be presented using lectures, discussion and activities on food safety. Topics will include how food becomes unsafe, preparation practices to keep food safe and purchasing and storage of food and supplies.

Participants will learn recommended methods for taking food temperatures and how to calibrate a thermometer for accuracy. Other topics will include holding hot and cold foods, safe thawing and reheating practices, handling leftovers, personal hygiene practices and how-to of cleaning and sanitizing.