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State of Iowa Food Safety Task Force

Led by the Iowa Department of Inspections and Appeals, the state of Iowa Food Safety Task Force represents state, regional and federal agencies and associations that work with consumers, regulators and food workers in food production, processing, food service and retail establishments to reduce food-borne illness in Iowa by improving food safety knowledge and skills.

Iowa Food Safety Task Force logo

Iowa State University Extension specialists and other personnel from Iowa State University serve on the task force.

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

 

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

Iowa Food Safety Task Force

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