Iowa State University Extension and Outreach, Louisa County
A Stong Iowa and a Strong Louisa County requires research based information for our youth, families, farmers and businesses. If you can't find what you are looking for online, please contact us with an email, text, call or a personal visit at the office in Wapello.
A set of nine full-color, 11" x 17" posters, downloadable in a high resolution, print-ready pdf file. Posters serve as reminders of the proper care and handling of fresh leafy greens in retail foodservices.
Poster set focused on the proper care and handling of fresh leafy greens in retail foodservices. Set includes nine full-color, downloadable posters available in English, Spanish, and Mandarin Chinese.
Summer short courses have been offered for Iowa school foodservice managers since 1948 to provide training and support to school and child care foodservice managers in improving food preparation, financial management, food safety, and human resources.
Summer short courses for Iowa school foodservice managers. Co-sponsored by the Iowa Department of Education and ISU Extension and Outreach.
Protect yourself from bad leftovers!
When standing in front of the refrigerator and looking at all those containers, remember that leftovers that still look good may not be safe to eat. Temperature and time help bacteria to grow, which can lead to foodborne illnesses — and look, smell and taste can not accurately tell you if a leftover is OK to eat.
Protect yourself from bad leftovers! Learn more about food waste, watch our leftovers videos, and access refrigerator/ freezer food storage guides and a food spoilage chart.
The Hazard Analysis Critical Control Point (HACCP) Information Center is a joint effort between the various programs doing HACCP research and education at Iowa State University. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Iowa State University Extension and Outreach campus and regional specialists in the College of Human Sciences offer a number of training courses designed to educate food handlers in all aspects of food safety from personal hygiene, receiving and storage, preparation and service, to cleaning and sanitizing.
From purchase of food through use of leftovers, when it comes to food safety YOU control these points! Work your way through the consumer control point kitchen and learn when foods are suceptible to contamination from foodborne pathogens. Also available in Spanish.
Get started! Click a number to view that area of the kitchen...
From purchase of food through use of leftovers, when it comes to food safety YOU control these points! Work your way through the consumer control point kitchen and learn when foods are susceptible to contamination from foodborne pathogens.