Aug 21, 2018
Millions of Americans pack a lunch for school or work. However, when the proper food safety precautions aren’t followed, that lunch could be a health hazard. To reduce the risk of illness, the USDA’s Food Safety and Inspection Service says food should first be properly handled and cooked and then kept out of the “danger zone” – that’s the temperature between 40 and 140 degrees Fahrenheit where harmful bacteria can rapidly multiply. K-State Research and Extension food scientist Karen Blakeslee says making sack lunches safe and healthy isn’t difficult, it just takes good planning.
Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.
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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 in Manhattan.