Summer short courses have been offered for Iowa school foodservice managers since 1948.
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 field specialists offer a number of training courses to help educate food handlers in food processing and foodservice establishments serve safe food to their customers.
We are proud to partner with local health departments and the Iowa Restaurant Association (ServSafe®) to provide these programs:
ServSafe® Food Protection Manager Certification Course
Designed for foodservice managers, ServSafe® educates participants on food hazards and appropriate food handling practices.
Food safety training is only as effective as the least-trained employee in the operation.
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...
These food safety lessons provide consumers and future consumers with the tools they need to help minimize their risk from harmful pathogens in the food supply. They will help participants understand how knowledge about pathogen reduction, time and temperature abuse, and cleanliness will help decrease their incidence of foodborne illness. Learn more about the lessons.