• Safe food handling practices can preserve food's peak quality. Keep hot foods hot and cold foods cold. Proper temperatures will help reduce the growth of bacteria, which spoils food and causes illness. This practice will also enhance the appearance, aroma and texture of the foods.

• Safe food handling means nutritious food. Select a variety of healthy foods to use at their peak of freshness or preserve them for long-term storage. Foods decayed by bacterial growth or temperature abuse, must be discarded.

• Handling food safely can be efficient. Don't take chances in the name of saving time. For example, thawing meat at room temperature or cooking partially can allow bacteria to grow quickly. Large amounts of bacteria cannot be killed by cooking. Therefore, thaw perishable foods and meat in the refrigerator, under cold running water or in the microwave. Microwave-thawed foods should be cooked immediately.

• Set a good example for family and friends by handling food safely. Take charge. Safe handling practices can be as simple as washing your hands often.

• Inspire confidence and keep peace in the family. Food handling practices often cause family feuds. Simple steps to prevent these discussions include keeping hands clean, separating raw foods from ready-to-eat foods, keeping hot foods hot and cold foods cold, storing leftovers in the refrigerator within two hours of cooking and reheating leftovers to 165 F before serving.

• Use good food safety practices at community dinners. When serving community dinners during the holidays, keep in mind people who attend these dinners range in age from the very young to the elderly. Some may have weakened immune systems. Always wear clean clothes, an apron and hair restraint. Wear disposable plastic gloves after washing your hands and change them often. Protect diners' health and the reputation of your organization.

• Handling food safely is being responsible. Guests deserve the best, just as you expect the best from others who produce and prepare food. Take a 'farm-to-the-table' approach to show that the home food preparer is an important link in the food safety chain.

• Food safety can save money. Food-borne illness costs billions of dollars each year in health care costs and lost wages. Although it may be hard to throw away mishandled food, it is less expensive than doctor visits. Just remember the saying: 'when in doubt, throw it out.'

• Spare yourself and others a painful bout of illness. Some food- borne illnesses produce long-term consequences. Should we fear food? No, said Blakeslee. Microorganisms are everywhere, however, so we must take precautions. Sometimes, what cannot be seen can hurt you.

• Using proper food safety practices can save a life.

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.