Food Safety Resources
Title: Good Agricultural Practices
Author: University of Maryland
State: MD
Country: USA
Date Recorded: 11/07/2003
Copyright © 1997-2003 Food Safety Project
Food Safety Topics
Hot Topics
- Be Safe – Don’t Cross Contaminate
- Food Safety Mythbusters
- Starting a Fresh Cut Light Produce Processing Business Presentation Notes
- SafeFood© Blog
- 4 Day Throw Away - Protecting you from bad leftovers
- SafeFood© Motivators - "Your Motivation Toolkit"
- New from Iowa Food Safety Task Force - Requirements and Procedures for Temporary Food Service Establishments and Farmer’s Markets
- YUCK Photos
- Food Safety Presentations
- Keeping Food Safe During an Emergency
NEW!
ISU SafeFood App
Get ISU SafeFood to help you quickly find the right internal meat temperature for safe cooking and eating!
Print this Page
Food Safety Tip of the Day
Handwashing is essential
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
ServSafe® Training Events
- May 29, 2013 - Independence
- Jun 04, 2013 - Sioux City
- Jun 06, 2013 - Ackley
- Jun 10, 2013 - Shenandoah
- Jun 10, 2013 - Algona
- Jun 17, 2013 - Creston
- Jun 19, 2013 - Waterloo
- Jun 19, 2013 - Carroll
- Jun 19, 2013 - Iowa city
- Jun 25, 2013 - DeWitt
...
...Feedback | Accessibility | Privacy | Non-Discrimination Disclosure
Copyright © 1995-2013 Food Safety Project, Iowa State University Extension and Outreach