Foodservice Information

	Handwashing Get the facts about food and illness that can be prevented by proper handwashing at the correct time. Learn more from our posters, publications, and presentations on clean hands for healthy living.
	Thermometer Use Be food safe. You can't tell food is cooked safely by how it looks. Use a food thermometer and learn how to clean and sanitize thermometers.
	Food Allergens Food allergies are an immune system response. They affect two to four percent of adults and six to eight percent of children. Get more information about food allergens for consumers, parents, and foodservice.
	Leafy Greens Safe Handling Poster Set 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.
	Short Courses - Foodservice Summer short courses for Iowa school foodservice managers. Co-sponsored by the Iowa Department of Education and ISU Extension and Outreach.
	Hazard Analysis Critical Control Point (HACCP) Resources for the development of HACCP programs in foodservice establishments - schools, child care, assisted living, and restaurants.
	ServSafe® and SafeFood Designed for foodservice managers, ServSafe® educates participants on food hazards and appropriate food handling practices.
	Foodservice Employee Training Videos Videos focused on employee health and hygiene, time and temperature, and cleaning and sanitizing that can be used as training so each employee is familiar with policies proper procedures.
	SafeFood Motivation Toolkit A self-guided training program for foodservice managers and supervisors interested in ways to motivate employees to follow safe food handling procedures.
	Glove Use Learn the ins and outs of glove use, how to share guidelines with your employees, and how to improve safe food handling practices in your operation.
	YUCK Photos View our gallery of photos that show growth of microorganisms on food contact surfaces.
	Operations Management Information and resources for foodservice and lodging management.
	Do Your PART (Plan, Act, Routine, Think)
	ServSafe Events Upcoming ServSafe Events

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Foodservice Information