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Retail/Institutional Food Service Food Safety and Management

Food Safety Project Director

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
Email: 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
122A MacKay Hall
Ames, Iowa, 50011-1121 USA
Email: beatties@iastate.edu

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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

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