MANHATTAN, Kan. – One of the easiest ways to prevent foodborne illness – washing your hands – is the single step that’s most often overlooked. Millions of people are sickened by foodborne illness; thousands die unnecessarily, including children who can be particularly vulnerable because their immune systems are not yet fully developed, said Karen Penner, K-State Research and Extension food safety specialist.

Parents who understand the benefits of washing hands sometimes have trouble teaching this and other important food safety messages to their children, said Penner, who encouraged parents to practice these important food safety steps to help their children learn by example:

* Wash often – lather 20 seconds and rinse in warm water before and after eating, and before and after handling raw or cooked foods.

* Check the time – eating food that’s been left out for more than two hours, or when the temperature is more than 80 degrees F for more than one hour, is not recommended. That means that a ham sandwich left in an unrefrigerated lunch bag or box after school is no longer safe to eat. The same is true for pizza left on a coffee table the night before. Leftovers should be covered and refrigerated promptly, or thrown away, Penner said.

"Take-home foods also can pose food safety risks. They should be eaten promptly and not allowed to sit in the car or truck for several hours until after a ball game or play practice," she said.

* Use a scoop (not a glass) when reaching for ice in the ice maker. A glass can break or chip and leave shards of glass mixed in with ice that may be added to the next beverage.

* Resist the temptation to sample raw or uncooked foods, like cookie dough. The raw eggs in the uncooked dough may host Salmonella, which can cause foodborne illness.

* Close the door. Encourage children and family members to open the refrigerator door to get what they want and then close the door promptly. Holding the door open unnecessarily – or not getting the door closed completely – can jeopardize the safety and quality of the food inside, Penner said.

* Wrap foods well (or cover) before storing them to prevent cross contamination in the refrigerator or picnic basket.

* Wash fresh fruits and vegetables thoroughly. Take watermelon, for example: organisms that may be present in the soil where the watermelon was grown can contaminate the skin of the melon or other produce. If the melon is cut without being washed first, organisms that are present on the melon skin can be transferred to melon slices that will be eaten. This, and other cross-contamination (like using the same knife to cut raw meat and salad greens) can lead to foodborne illness, she said.

* Opt for a dishcloth that can be sanitized instead of a sponge that may attract bacteria.

* Choose pasteurized juices, including fruit juices and apple cider.

* Test ready-to-eat temperatures with a food thermometer – children can be intrigued by watching a digital thermometer climb to the appropriate temperature.

* Keep hot foods hot and cold foods cold.

* Return suspect food to a restaurant kitchen (when dining out); to the supermarket where it was purchased; or throw it out.

"Setting a good example can be one of the best ways to teach children food safety steps that can save their lives. Preventing foodborne illness can save thousands of dollars in medical bills – it also can save a life," said Penner.

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

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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, Manhattan.