Summer Horticulture Showcase

Summer Horticulture Showcase Saturday, August 9, ISU Research Farm,Nashua

Short Courses - Foodservice

training coursesSummer short courses have been offered for Iowa school foodservice managers since 1948.

Summer short courses for Iowa school foodservice managers. Co-sponsored by the Iowa Department of Education and ISU Extension and Outreach.

Leftovers

4 Day Throw Away

4 Day Throw Away

Protect yourself from bad leftovers! Learn more about food waste, download the 4 Day Throw Away app, and access refrigerator/ freezer food storage guides and a food spoilage chart.

Hazard Analysis Critical Control Point (HACCP)

The Hazard Analysis Critical Control Point (HACCP) Information Center is a joint effort between the various programs doing HACCP research and education at Iowa State University. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Resources for the development of HACCP programs in foodservice establishments - schools, child care, assisted living, and restaurants.

ServSafe® and SafeFood

Iowa State University Extension and Outreach campus and field specialists offer a number of training courses to help educate food handlers in food processing and foodservice establishments serve safe food to their customers.
 
We are proud to partner with local health departments and the Iowa Restaurant Association (ServSafe®) to provide these programs:
 
ServSafe® Food Protection Manager Certification Course
 
ServSafe

Designed for foodservice managers, ServSafe® educates participants on food hazards and appropriate food handling practices.

Foodservice Employee Training Videos

Food safety training is only as effective as the least-trained employee in the operation.

Videos focused on employee health and hygiene, time and temperature, and cleaning and sanitizing that can be used as training so each employee is familiar with policies proper procedures.

Consumer Control Point Kitchen

From purchase of food through use of leftovers, when it comes to food safety YOU control these points! Work your way through the consumer control point kitchen and learn when foods are suceptible to contamination from foodborne pathogens. Also available in Spanish.
 
Get started! Click a number to view that area of the kitchen...

 

From purchase of food through use of leftovers, when it comes to food safety YOU control these points! Work your way through the consumer control point kitchen and learn when foods are susceptible to contamination from foodborne pathogens.

Food Safety Lessons

These food safety lessons provide consumers and future consumers with the tools they need to help minimize their risk from harmful pathogens in the food supply. They will help participants understand how knowledge about pathogen reduction, time and temperature abuse, and cleanliness will help decrease their incidence of foodborne illness. Learn more about the lessons.

Four self-paced lessons to help consumers understand how knowledge about pathogen reduction, time and temperature abuse, and cleanliness will help decrease their incidence of foodborne illness. Take the quiz at the end of each lesson to test what you've learned.

SafeFood Motivation Toolkit

SafeFood Motivators

 

 

 

 

A self-guided training program for foodservice managers and supervisors interested in ways to motivate employees to follow safe food handling procedures.

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