AMES, Iowa -- With RAGBRAI rapidly approaching, food vendors across the state are preparing to serve participants along the biking route.

With so much food being served, food safety becomes a very big and very serious issue. 

“When it comes to food safety, people need to keep food at the right temperatures,” said Paulelda Gilbert, Iowa State University Extension nutrition and health field specialist. “Cold foods need to be kept under 40 degrees and heated foods need to be kept over 140 degrees to avoid foodborne illnesses.”

ISU Extension plays a role in promoting food safety all year long by leading a training known as ServSafe®, a daylong course to show proper food storage, preparation and service for food service workers.  If participants pass the exam, they receive certification from the National Restaurant Association. 

“Extension has been very involved with the RAGBRAI training,” Gilbert said.  “It depends on how each town wants to get volunteers trained, but many contact us and have us do classes. They can also have the Department of Health come in, but Extension  has many people who can do it.”

Most problems with food safety can be easily remedied by reminding people that they are serving food for mass-consumption.  Hands should be washed in clean water with soap after using the restroom, moving trash, cleaning off a table or any other activity that could expose vendors and recipients to germs. 

Another issue is the admirable Iowa work ethic.  Many volunteers will come to serve, even if they are feeling ill. 

Gilbert strongly advised against this, saying, “As much as their help is appreciated, if they’re sick, they’re just making it easier to contaminate food and spread illness to others.”

If foods need to be kept at a chilled or warmed temperature, volunteers should be sure they have a source of electricity to keep the food sanitary and safe for consumption.

“Our biggest role in training is to help people think about what they are serving and how to serve it,” Gilbert said.

RAGBRAI takes place July 20-26

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