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Foodservice Information
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HandwashingGet 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. |
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Thermometer UseBe 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. |
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Food AllergensFood 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. |
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Leafy Greens Safe Handling Poster SetPoster 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. |
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Short Courses - FoodserviceSummer short courses for Iowa school foodservice managers. Co-sponsored by the Iowa Department of Education and ISU Extension and Outreach.
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Hazard Analysis Critical Control Point (HACCP)Resources for the development of HACCP programs in foodservice establishments - schools, child care, assisted living, and restaurants. |
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ServSafe® and SafeFoodDesigned for foodservice managers, ServSafe® educates participants on food hazards and appropriate food handling practices.
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Foodservice Employee Training VideosVideos 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. |
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SafeFood Motivation ToolkitA self-guided training program for foodservice managers and supervisors interested in ways to motivate employees to follow safe food handling procedures.
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Glove UseLearn 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. |
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YUCK PhotosView our gallery of photos that show growth of microorganisms on food contact surfaces. |
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Operations ManagementInformation and resources for foodservice and lodging management.
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Do Your PART (Plan, Act, Routine, Think) |
ServSafe EventsUpcoming ServSafe Events
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