Catherine Strohbehn
Hotel, Restaurant and Institution Management

515-294-3527
cstrohbe@iastate.edu

Articles by this author:

Iowans should feel free to eat fresh produce and enjoy summer’s bounty, but also take care to handle these foods safely, according to Iowa State University Extension and Outreach.

Communities, local food networks and county extension offices have the opportunity to schedule Iowa State University Extension and Outreach Good Agricultural Practices (GAP) workshops for local growers.

The Food Safety Modernization Act signed into law in January 2011 addressed improvements needed to the U.S. food supply. One proposed section to the law addresses the safety of fresh produce by defining new produce standards for foods often consumed in raw form.

Foodservice employees have many things to think about while on the job. To help them continue to put safe food knowledge into practice, Iowa State University Extension and Outreach recently launched a research and training development project called Do Your PART.

School lunch can be a good source of nutrition for children. But the menu may not match their food preferences every day. A new publication from Iowa State University Extension and Outreach aims to guide parents on creating healthy, balanced packed lunches, while keeping the food safe until lunch time.

Consumers have an important role to play in keeping food safe. Being smart shoppers and following good practices during purchasing, preparing, serving and eating will keep everyone healthy and lead to better food experiences.

As consumers check their refrigerators and freezers for recalled fresh and frozen ground turkey products, Iowa State University Extension and Outreach encourages following food safety best practices all the time.

Iowa State University has released an online version of “Your Motivation Toolkit,” a self-guided training program in food safety for foodservice managers and supervisors.

Recent federal food safety legislation can impact small fruit and vegetable growers. Seven workshops throughout the state in January and February will highlight good practices for food safety and post-harvest handling.