Jan 17, 2022
Protecting against foodborne illness involves more than just practicing the four basic food safety principles: clean, separate, cook and chill. To ensure our food is safe to eat, Kansas State University food scientist Karen Blakeslee says we also need to learn about the three types of food safety hazards: biological, chemical and physical.
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.
Send comments, questions or requests for copies of past programs to email@example.com.
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.