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

Take two.

IAFP - cross contamination icon

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

Food Safety Training Events