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  • Food Safety web site
    Food safety information site sponsored by Kansas State University Extension.
  • KSU HACCP Resources
    Provides sample meat processing plans and links to other HACCP information.
  • Sensory Analysis Center
    The Sensory Analysis Center provides confidential, effective solutions for more than 100 domestic and international companies and has experience evaluating: foods, beverages, cosmetics, fabrics, packaging, paints, health care products, and fragrances usin

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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

Resources:

Foodborne Pathogen of the Day

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