The annual Mallard Creek Presbyterian Church Barbecue is less than a month away.
Organizers told Eyewitness News they have taken additional steps to keep the food safe.
Co-Chairman Bill Wood is one of two people working at the upcoming barbecue who is now nationally certified in food safety.
Both completed a ServSafe course earlier this year. They took a day-long course where they learned about everything from sanitation and proper food storage to preventing the spread of foodborne illnesses.
Although they haven’t had any problems since the barbecue began 84 years ago, organizers said they want to be as proactive as possible.
“You can’t be too careful in today’s world. Our food supply, you never know where it’s coming from, and you’ve got so many folks here and we don’t want anybody to get sick that’s for sure,” Wood said.
The barbeque is Oct. 24. Wood said cooks will prepare 15,000 pounds of pork, 3,000 gallons of stew and 4,000 pounds of slaw.
About 25,000 people are expected to attend. For more information, click here.