Hot Topics

NEW!
ISU SafeFood App

ISU SafeFood

Get ISU SafeFood to help you quickly find the right internal meat temperature for safe cooking and eating!

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

Store it, don't ignore it.

Store it graphic - wiping refrigerator

There are many important steps to take to ensure your food or product is properly stored. All potentially hazardous, ready-to-eat food stored in refrigeration should be discarded if not used within seven days of preparation. All potentially hazardous, ready-to-eat food should be labeled with the date it should be sold, consumed or discarded. Discard any food that has passed its use-by date. Produce should not be washed prior to storage.

Source: National Restaurant Association Educational Foundation

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors