Food Safety and Defense for Food Processors

Food Processing Facility Registration

Help for filling out Registration Form 3537

Fact Sheets on FDA's New Food Bioterrorism Regulations

Food Defense for Retail Foodservices

Interim Final Rules - Federal Register notices

FDA Background Information

Iowa Homeland Security Resource

 

For more information or questions, contact:

Retail/Institutional Food Service Food Safety and Management
Catherine H. Strohbehn, PhD, RD, CFSP
HRIM Extension Specialist
Adjunct Associate Professor
Hotel, Restaurant, and Institution Management
Iowa State University
Ames, Iowa, 50011-1121 USA
cstrohbe@iastate.edu

Consumer and Processing Food Safety and Science
Sam Beattie, PhD
Food Safety Extension Specialist
Department of Food Science and Human Nutrition
Iowa State University Extension
Ames, Iowa, 50011-1121 USA
beatties@iastate.edu


  • Article History
    • Revision Date: 3/18/2009

Food Safety Tip of the Day

Marinating mandate

IAFP - cross contamination icon

Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying. The raw meat, poultry, or seafood may have illness-causing bacteria present on the surface, which could contaminate the marinade. Bringing the marinade to a rolling boil will kill any pathogens that may be present.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

Food Safety Training Events