PARIS – 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.

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 food-borne illness. While food borne 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.

To help organizations provide safe food, the University of Maine Cooperative Extension 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. Wednesday, Oct. 5, at the Extension Office, Olson Road, South Paris.

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 these guidelines.

The cost is $5 a person, and scholarships are available. Registration and fees are due by Sept. 30. Make checks payable to Oxford County Extension Association and mail to UM Cooperative Extension, 9 Olson Road, South Paris, ME 04281. For more information, call the Extension at 743-6329 or 1-800-287-1482.