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, which can cause serious illness or death for some individuals.

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 cost is $10 a person. Participants will receive a “Cooking for Crowds Food” safety manual, instant read thermometer, posters and certificate of attendance.

The workshop will be offered from 10 a.m. to 3 p.m. Thursday, March 13, at the UMaine Extension Androscoggin/Sagadahoc County office, 24 Main St. Those interested should register before Thursday, March 6.

A workshop will also be held from 10 a.m. to 3 p.m. Saturday, March 15, at the First Parish Congregational Church, corner of Route 9/Elmwood at Pownal Center. Registration deadline is Friday, March 7.

A workshop will be held from 10 a.m. to 3 p.m. Saturday, March 29, at the Naples Public Library, 490 Roosevelt Trail. People should register before Tuesday, March 25.

Register by calling Lois at 780-4205 or 1-800-287-1471 or mail checks payable to CCEA, putting “Cooking for Crowds” in the memo section, and mail to: Attn: Lois Elwell, University of Maine Cooperative Extension, Cumberland County, PO Box 9300, Portland, ME 04104-9300.

The workshop will be presented by Kathy Savoie, Extension educator, using a variety of lecture, discussion and activities on food safety topics. Topics 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.