Food Safety Resources

Title: Application of the Hazard Analysis Critical Control Point (HACCP) system to ensure microbiological safety and quality

Author: International Commission on Microbiological Specifications of Foods

State: IA
Country: USA

Date Recorded: 11/20/2003

Focus Areas:
Foodservice

Language: English
Format: Print Publication

(Not available online)

Food Safety Tip of the Day

Handwashing is essential

Int'l Food Safety Icons - handwashing

The most commonly used utensil in food production is the preparer's hands, which is why proper and timely handwashing is essential to preventing foodborne illness. Hands should be washed before preparing food; after taking a break; after using the restroom; after sneezing, coughing or using a tissue; after touching any part of the body; and before putting on single-use gloves.

Source: Iowa State University Extension

Resources:

Foodborne Pathogen of the Day

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