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. 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.
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.