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A Guide to Food Safety for Foodservice Employees

An introductory guide for school, retail, and assisted living foodservice employees focused on handwashing, temperature/time, and cleaning/sanitizing in the workplace.

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SSES 25

Food Waste at Home - Spend Smart. Eat Smart.

Food storage tips and strategies to help you adjust how to plan, shop, and cook in order to keep food waste to a minimum in your home.

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FS 15

Marketing Local Foods in Iowa - Red Meat

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling red meat. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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FS 16

Marketing Local Foods in Iowa - Poultry

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling poultry. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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FS 17

Marketing Local Foods in Iowa - Dairy

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling dairy products. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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FS 18

Marketing Local Foods in Iowa - Seafood

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling seafood. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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FS 19

Marketing Local Foods in Iowa - Eggs

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling eggs. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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FS 20

Marketing Local Foods in Iowa - Low Acid or Fermented Foods

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling low acid or fermented foods. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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FS 21

Marketing Local Foods in Iowa - Jams, Jellies, and Preserves

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling jams, jellies and preserves. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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FS 22

Marketing Local Foods in Iowa - Fruit and Vegetable Juice

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling fruit and vegetable juice. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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FS 23

Marketing Local Foods in Iowa - Cut Fruits and Vegetables

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling cut fruits and vegetables. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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FS 24

Marketing Local Foods in Iowa - Whole Fruits and Vegetables

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling whole fruits and vegetables. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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FS 25

Marketing Local Foods in Iowa - Honey and Maple Syrup

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling honey and maple syrup. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.

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N 3503B

Wash Your Hands

11" x 8.5" color poster illustrates six steps to effectively wash your hands.

Available in English or Spanish.

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Spanish PDF

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HS 81

Growing Together: Food Safety in Donation Gardens

Tips for keeping donation garden produce food safe during the stages of growing, harvest, and transport.

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HS 72

Regulations and Licensing - Home Food Operations and Home Bakeries

State of Iowa regulations and licensing information related to food prepared at home and distributed to consumers. Guidelines focus on licensed home bakeries and unlicensed/unregulated home food operations.

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LF 21

Make Food Safety a Priority in Your School Garden

Research shows that a nutritious diet helps children learn better, and that kids are more likely to try and enjoy fresh vegetables and fruits if they helped grow them. School garden programs provide a unique opportunity for students to grow fresh vegetables, eat healthy food, and share their harvest with the rest of their school district by donating or selling it to the school cafeteria. To assure the food safety of the vegetables harvested from school gardens by students, schools should implement food safety protocols for their school garden activities.

This publication contains sample protocols for schools to use as they design best practices for their school gardens. These protocols are adapted from federal and state guidelines for Good Agricultural Practices (GAP) and Good Handling Practices (GHP).

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HORT 3068

Top 13 vegetables to donate to food pantries

Many gardeners produce excess vegetables during the growing season. Some preserve their surplus vegetables for later use, while others give friends and neighbors the extras. Another option for using this excess produce could be a local food pantry. This publication discusses 13 vegetables that can be donated to food pantries and tips for growing and harvesting those vegetables.

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FS 10

Make Food Safety a Priority at Your Farmers Market Booth

Keeping food safe while operating a booth during a farmers market is critical to the success of a commercial operation. This publication discusses the ways to keep food clean and safe as it moves from farm to farmers market.

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FS 11

Make Food Safety a Priority for Your CSA

As more consumers use Community Supported Agriculture (CSA) farms for their fresh produce, keeping that food safe during harvest and storage is at the forefront of producer’s minds. This publication discusses how to keep food safe before, during and after delivery.

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HS 36

A Guide to Sustainable Food Procurement for Retail Foodservices

Where and how food is grown or produced is of interest to consumers and retail foodservices; sustainable food production is a key part of this interest. The Guide to Sustainable Food Procurement addresses food purchases that have positive social, environmental, and economic outcomes. Organized into five sections, the Guide provides an overview about food purchasing and segments focused on four food commodities: fresh shell eggs, dairy, fresh produce, and meats. Each segment presents science-based background information about conventional and alternative production practices addressing food safety, environmental impact, social concerns, nutrition, animal welfare, and/or quality characteristics.

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PM 2065

Food Allergy Alert - What Restaurant Managers Need to Know to Train Staff

Allergic reactions to menu items are a growing concern for restaurant managers. This guide will help managers develop in-house training sessions for all staff members.

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N 3503A

5 Myths of Handwashing

Find out the truth behind five myths of effective handwashing, including is very hot water necessary.

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SP 452

Food Safety Tips for Food Event Volunteers

Foodborne illness outbreaks can happen anywhere and can affect a large number of people. Follow these tips to avoid a foodborne illness outbreak.

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PM 3026

What's for Lunch? It's in the Bag

Gain ideas and know how for packing healthy lunches your child will want to eat. Contains tips for preparing and packing food safely as well as menu tips for lunch bag meals. Also includes research data on best methods to keep foods at safe temperatures.

A copy of PM 3026A - MyPlate Lunch Bag Ideas is also included with each.

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HS 22(S)

Una guía para la seguridad alimentaria para los empleados de vendedores de alimentos

2-page brochure in Spanish for retail foodservice employees focused on handwashing, temperature/time, and cleaning/sanitizing guidelines.

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N 3285

Food Stand Operations - What You Need to Know - Safe Food

Selling a variety of food and beverages can be an effective fundraising activity, but only if no one gets sick. Find out what organizers and workers need to know before the event regarding regulations and food safety.

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PM 1419

Safe Food Is YOUR Job - Health and Hygiene Tips for Food Handlers

Outlines three actions for food handlers to take related to hand washing, staying home when sick, and wearing proper work attire.

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HS 21

Preserve the Taste of Summer - Canning: Salsa

Salsa is a great addition to any party, snack or meal. Because of its many uses, it is a very popular canned product. Follow these tips to ensure a safe canned salsa.

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HS 7

Leafy Green Safe Handling Posters

Set of nine full-color, 11" x 17" posters, downloadable in a high resolution, print-ready pdf.

Available in English, Spanish, and Mandarin Chinese. Posters serve as reminders of the proper care and handling of fresh leafy greens in retail foodservices.

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PDF - Mandarin Chinese

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PDF - Spanish

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PDF - English

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PM 3015

Stop! Did You Wash Your Hands?

Washing your hands is a very important habit to develop.

This poster demonstrates its importance by showing the many diseases that can be prevented simply by washing your hands.

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8-1/2" x 11" - Poster

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11" x 14" - Poster

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PM 1974D

Guide to Liquid Sanitizer Washes with Fruit and Vegetables

This publication is for growers looking for information about the best post-harvest sanitizing practices for fresh fruits and vegetables. It includes a comprehensive chart of five commonly used liquid sanitizers.

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PM 1974E

Food Pantry Produce Donations - Grower Information

Donations from local fruit and vegetable growers are important to food pantries. This publication provides information to growers about safe on-farm food practices and information to food pantry workers about how to keep donated produce safe.

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SP 444

I'm Gloving It!

Learn the basics of proper glove use in foodservice establishments.

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PM 1974C

On-farm Food Safety: Cleaning and Sanitizing Guide

Suggested checklists, standard procedures, and schedules to document proper on-farm cleaning and sanitizing practices.

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PM 1367

When the Home Freezer Stops

Find tips for handling food when your home freezer stops. Includes tips on which foods are safe to refreeze and which foods are not.

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PM 3029

Employing People with Disabilities in Retail Foodservice Establishments -- What Managers Need to Know

Provides detailed information to help hospitality managers learn more about hiring people with disabilities and accommoations that might be required in the workplace.

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PM 3026A

MyPlate Lunch Bag Ideas

Find great menu ideas to pack your child's lunch bag with MyPlate healthy foods. You'll find kid-friendly foods for fruits, veggies, protein, grains, and dairy. Also, find preparation and packing tips to keep foods at a safe temperature.

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PM 3021

Preserve the Taste of Summer - Canning: Meat, Poultry, Wild Game and Fish

A jar of home preserved meat is a delicious and convenient way to start a quick and easy meal. Canning meat, poultry, wild game, and fish must be done correctly to assure that food is safe to eat. Find guidelines and recipes to follow to achieve the best product.

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PM 2069B(S)

Nos Preparamos para el Día de la Carrera -- El Club Misterio

See what Captain Overalls, the safety crusader, suggests you do to safely and nutritiously fuel your engines for your best performance at school, at home, or anywhere. Find out how to calculate the calories you need to fuel your daily activities.

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PM 2070

Glove Use in Retail Foodservice Establishments -- What Managers Need to Know

Provides guidelines for using five types of gloves in a retail foodservice operation. Also includes teaching tips and an outline for a 30-minute in-service for staff.

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PM 2083

Thermometer Use in Retail Foodservice Establishments -- What Managers Need to Know

Provides detailed descriptions of common temperature-sensing tools plus tips on using them to help foodservice managers ensure food safety and quality.

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PM 1974B

On-farm Food Safety: Food Handling Guide

Details of safe food handling habits related to health, hygiene, and handwashing for all farm workers.

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PM 3005

Maintaining Food Safety Through Quality

Food safety is a worldwide issue affecting millions of people who suffer from diseases caused by contaminated food. Policy makers are looking to enhanced quality management systems for tracing food back to its source. This report will give producers, researchers and consumers a summary of efforts by Iowa State University Extension in food safety, quality management systems and traceability of grain and livestock products.

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PM 2045

What Producers Should Know About Selling to Local Foodservice Markets

Farmers who want to sell their fresh produce will benefit from this checklist. It defines action steps to help protect their product, details to discuss with potential buyers, and suggestions for promoting their farm.

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PM 2046

What Retail Foodservices Should Know When Purchasing Local Produce Directly from Farmers

Buying fruits and vegetables from local growers assures fresh product and helps the local economy. This publication provides insights needed to ensure the safety of food served, offers three action steps, and lists many additional resources.

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PM 1813

Bottled Water -- Know the Facts

Learn the pros and cons of drinking bottled water, and tips for buying and storing.

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PM 1294

Starting a Home-Based Food Business in Iowa

Find the information you need to sell food products from your home. Includes Iowa licensing and inspection requirements. Also includes contact information for additional help. Full color, 4 page brochure.

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N 3498

A Year of Food Safety Messages

Monthly food safety reminders are provided in this add-your-own dates calendar poster series intended for use by food service managers.

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PM 2056

Intended for businesses that offer complimentary breakfast service; questions will help managers evaluate their procedures and staff training related to safe food handling.

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N 3466

Temperature Rules! Cooking for Food Service

This brightly colored poster gives minimum cooking temperatures and holding times for food service.

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PM 2047

Buying Local Foods for Retail Foodservices

Retail foodservice establishments who want to buy and serve food items from local producers will benefit from reviewing this summary of regulations and guidelines.

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PM 2062

Be Food Safe: Clean, Separate, Cook, Chill

This poster series illustrates four important aspects of keeping food safe: clean, separate, cook, and chill.

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PM 2038

Food Safety Considerations When Choosing Assisted Living Facilities

Checklist of questions concerning food safety issues to help you evaluate foodservice operations in assisted living facilities, elder group homes, and adult daycare facilities.

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