Home kitchens frequently fail food safety tests, noted Karen Penner, K-State Research and Extension food safety specialist.

Problems with the nation's food supply often are blamed on agricultural producers or food processors, but the reality is that consumers share a responsibility in assuring safe food, she said.

For example, one of the most frequent food safety mistakes also is one of the easiest to correct: Wash hands in hot, soapy water before and after eating and/or food preparation. Re-wash each time raw foods are handled.

In the U. S. alone, as many as 80 million people are sickened by foodborne illness each year. Thousands die from illnesses that can be prevented. To reduce risks from foodborne illness in your home, use these tips:

• Shop at a reputable store or food provider; buy fresh foods, canned foods free from dents and produce free from bruises or insect damage.
• Store food promptly; wrap well.
• Use leftovers in a day or two, or freeze them for later use.
• Discard foods that have expired use-by dates.
• Resist the temptation to sample raw foods, such as tasting cookie dough.
• Wash utensils before re-using them. Same goes for cutting boards.
• Choose a meat thermometer and use it regularly.
• Keep the kitchen clean - make sanitizing your kitchen a habit. Mix one tablespoon of unscented laundry bleach with one gallon of warm water; use rubber gloves and a clean cloth to sanitize kitchen surfaces and cutting boards. Commercial kitchen cleaning products also can be purchased. Store sanitizing mixture out of children's reach.
• Wash--or replace--kitchen sponge often. Wash dishcloths in hot water with bleach.
• Keep pets out of the kitchen and/or away from food preparation areas.
• Are you feeling ill? Let someone else do the cooking.

For more information on food safety, contact the county Extension office or visit the K-State Research and Extension food safety website: http://www.oznet.ksu.edu/foodsafety/

Clean Hands Without Water?
Need to wash your hands, but can't find a restroom?

Some of the newest products on grocery shelves are hand sanitizers. They are bottled to fit in a pocket, purse or the glove compartment of the car or truck, which makes them convenient to use when soap and water are unavailable, said Karen Penner, K-State Research and Extension food safety specialist.

A majority of hand-sanitizers are alcohol-based-they may contain as much as 60 percent alcohol- which means they are flammable and should be kept out of children's reach.

The portable hand cleaners are soothing and refreshing, but, more importantly, aid in killing bacteria and microorganisms that can cause disease. They are a help to people who routinely work outdoors, such as agricultural producers or construction workers; at picnics; or handy before a snack stop on the way home from a game or the playground. They also work well for travelers.

"Washing your hands in hot, soapy water is still preferred. When water is not available, using a hand sanitizer can reduce risks of illness," Penner said.

When preparing food, however, always wash hands with soap and water first, then use a hand sanitizer, if desired.

For more information on food safety, health and wellness, contact the county Extension office.

Choosing a Restaurant
Restaurant-goers may be attracted to the menu, then think to themselves:

"How clean is the kitchen?" noted Karen Penner, K-State Research and Extension food safety specialist. Cleanliness is a concern, but it isn't the only factor in food safety, she said.

For example, food handling and temperature control are more important than the obvious conditions of cleanliness consumers see.

Consumers who are concerned about food safety in restaurants can learn to be observant and to ask questions. Look for the answers to these questions:

• Is the food served at the proper temperature? Are hot foods hot? Cold foods cold?
• Is the restaurant clean?
• Are the host or hostess and wait staff neat and clean? Do they seem businesslike?
• Is the tabletop and silverware clean? How about the floor?
• Is the restroom clean? Is there plenty of soap, dry towels or an air dryer? If you observe staff in the restroom, do they wash their hands?
• Can the wait staff answer questions about how food is cooked?
• Has the food been cooked to order? Cooked completely?
• Is the plate clean? Cups or glasses chipped or cracked?
• Has the wait staff touched the food while serving it?
• Does the food have an unusual taste? Texture? Aroma?

For more information on food safety, contact the county Extension office or visit the K-State Research and Extension food safety website: http://www.oznet.ksu.edu/foodsafety/

Nancy B. Peterson
Communications Specialist
K-State Research and Extension

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus in Manhattan.