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Southwind District

Erie Office

111 South Butler
Erie, KS 66733
Fax:  620-244-3829

Fort Scott Office

210 South National
Fort Scott, KS 66701
Fax:  620-223-0332

Iola Office

1 North Washington
Iola, KS 66749
Fax:  620-365-7944

Yates Center Office

211 W. Butler
Yates Center, KS  66783
Fax:  620-625-8645


Safe Food Storage

Bargains at the grocery store aren't bargains if you buy too much and end up throwing those "bargains" in the trash.  Use this handy chart to see just how long you can keep that cereal, baking soda, and rice mix in the cupboard. 


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.


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


K-State Servsafe 

United States Food and Drug Administration

USDA Food Safety

K-State Food Safety

Alternative Protein Sources

Have you tried an "Impossible" Burger yet?  Use this K-State Research & Extension fact sheet to learn about alternative protein sources.

alt pro

From Field to Table - After the Hunt


Hunting season is in full swing for a variety of wild game species.  Key factors in keeping field dressed wild game safe are temperature control and preventing cross contamination.

Start with proper equipment when going out hunting, including sharp knives, a small hatchet, clean towels or paper towels, resealable bags, a large cooler with lots of ice, disposable plastic gloves, and fresh water.  Field dress as soon as possible and chill the carcass quickly with ice or snow.

For more information about handling game birds, click here. For deer handling, click here.

Food Safety Outdoors