Participants from the on-farm food safety project gathered in Ames, IA on November 19, 2003, to discuss issues related to safe handling of fresh produce and eggs. The workshop was a culmination of six months of work done through on-site evaluations of sustainable producers in Iowa. After an introduction by Rich Pirog (Leopold Center for Sustainable Agriculture), project investigators, Cathy Strohbehn and Dan Henroid (Hotel, Restaurant, and Institution Management) gave an introduction to current food safety issues and research related to linking local food producers with area commercial and institutional food service managers.
Aubrey Mendonca and Lester Wilson (Dept. of Food Science and Human Nutrition) provided information about microbiological issues in produce and Good Agricultural Practices (GAPs).
|Participants listen to Dr. Lester Wilson (ISU Department of Food Science and Human Nutrition) discuss Good Agricultural Practices (GAPs) related to produce.
Cathy Strohbehn (ISU HRIM) and Gary Guthrie enjoy an all-Iowa luncheon.
View the Meeting Presentations
For additional information on the project, contact:
Cathy Strohbehn, Ph.D.
Hotel, Restaurant, and Institution Management
1055 LeBaron Hall
Ames, IA 50011-1120
The project was funded by the Leopold Center for Sustainable Agriculture.