Nov 22, 2017
The Dietary Guidelines for Americans outline four basic food safety principles: clean, separate, chill and cook. Following those principles reduces the risk of food poisoning – which seems to occur more often during the holidays. K-State Research and Extension food scientist and coordinator of the Rapid Response Center at Kansas State University, Karen Blakeslee, discusses food safety and offers a few other tips for making this a safe holiday season.
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.