Meeting Archive:
Food Safety Best Practices, Part 1: Fresh Produce and Locally Grown Foods

Meeting Description:

With more retail foodservices interested in using locally grown coupled with a recent CDC study* which found 46% of reported foodborne illnesses were linked to fresh produce and nuts, operators are advised to use best practices in sourcing and preparing these items. In this presentation, the proper care and handling of fresh produce at links of the food chain from farm to fork, whether from conventional or local sources, will be covered. Attendees will learn what steps they can take to demonstrate reasonable care in minimizing risks of food borne illnesses from fresh produce. 

* Painter JA, Hoekstra RM, Ayers T, Tauxe RV, Braden CR, Angulo FJ, et al. 2013. Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998–2008. Emerging Infectious Diseases, 19(3). March.

Date: Wed, May 11, 2016
Time: 01:00 PM CDT
Duration: 1 hour
Host(s): FoodHandler
 Presenter Information
Dr. Catherine Strohbehn
Speaker Photo



Dr. Catherine Strohbehn has been an educator and researcher in the areas of foodservice management and food safety for over 25 years. As a member of the Food Safety Project team at Iowa State University, she has worked on over 50 funded projects and authored or co-authored 50 peer-reviewed manuscripts, 50 Extension Publications, and 30 educational tools, including her SafeFood© Blog (at


Dr. Strohbehn has presented her work to over 250 groups at international, national and state level meetings. She is a registered dietitian with the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and a certified professional in food safety through the National Environmental Health Association. In 2010 she received the NSF International Educator of the Year award in 2010