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Southwind District

Food Safety

It is estimated that each year, roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.  Taking the time to keep your food safe is well worth it!  It is very important to keep food safety on the top of your list when you are cooking or preserving.

safe

CLEAN:  Washing your hands and cleaning surfaces often will reduce the risk of bacteria spreading.  Washing your hands and cleaning surfaces are especially important after handling raw meat.

SEPARATE:  Cross contamination is described when pathogens are transferred from one surface to another.  This occurs when ready to eat food such as fresh fruits and vegetables are cut on the same unwashed cutting board as raw meat.

COOK:  Making sure that food is cooked to the correct internal temperature is incredibly important!  Temping your food, especially meat, is critical to reduce foodborne illness.

CHILL:  Keep foods out of "The Temperature Danger Zone" (40 - 140 degrees Farenheit).  Harmful bacteria grow rapidly between these temperatures.  Refrigerate leftovers within 2 hours to reduce bacteria growth.  Make sure your refrigerator is set to 40 degrees or below.

Food Safety Links

Fightbac.org 

K-State Servsafe 

United States Food and Drug Administration

USDA Food Safety

K-State Food Safety

Food Safety Outdoors

Barbecue and Grilling

grillHaving a barbecue is a fun way to gather family and friends. Don't spoil the fun and give your guests foodborne illness. Use these resources to provide the safest food possible.

 Picnics