It sometimes takes a tragic event to remind us to use proper food safety practices. Once again, this holds true.
In April, a church in an Ohio community held a potluck dinner for members of the congregation. Unfortunately, because of a food safety mistake, one person died from consuming food at this church dinner.

The victim became ill with botulism, a food-borne illness that causes nerve damage and paralysis. Twenty others were hospitalized with serious complications. The source was identified as improperly home-canned potatoes made into a potato salad.

Community meals, such as church suppers and hunters’ breakfasts, are vital in every community big or small. They provide a time to get together with friends and neighbors and sometimes to raise needed funds. But, proper food handling is imperative to prevent tragedy from ruining the event.

Preparing food for the public, whether at a volunteer group fund-raiser, at a restaurant or concession stand, often means dealing with larger quantities of food than those used at home. With larger amounts of food, different food practices and special attention to detail become critical.

A basic food handler short course for food service employees and volunteer groups will be held on Thursday, September 10, from 1:30 to 4:00 pm at the Ellis County Extension Office, 601 Main Street in Hays. The cost is $7.00 per person and includes the Servsafe Food Handler Guide, a nationally-recognized food safety training resource.

The class covers food safety basics, personal hygiene, preventing cross-contamination, food allergens, time and temperature controls, and cleaning and sanitation. A certificate of attendance will be provided to each participant.

REGISTER AND PAY FEES by Thursday, September 3 at the Ellis County Extension Office to ensure adequate training materials and class supplies. Obtain a registration form at www.ellis.ksu.edu in right box under “Events.”
Please enroll for the Servsafe Food Handler Course at the Ellis County Extension Office this week. Drop-ins cannot be accommodated for this class. Enrollment is considered complete when fees are paid. For more information, call the Ellis County Extension Office, 785-628-9430.

The Top Five Causes of Food Poisoning
The US Centers for Disease Control list these top five causes of food poisoning as the food handling mistakes most likely to lead to illness:

· Inadequate Cooling and Cold Holding
More than half of all food poisonings are due to keeping foods out at room temperature for more than two to four hours, or not cooling the food quickly enough to chill a large quantity of food to a safe temperature.
· Preparing Food Too Far Ahead of Service
Food prepared 12 or more hours before serving increases the risk of temperature abuse. Preparing food just before serving reduces the need to cool and reheat foods, prime times for bacterial growth to occur if not done properly.
· Poor Personal Hygiene and Infected Personnel
Poor hand-washing habits and foodhandlers working while sick are implicated in one out of every four food poisonings.
· Inadequate Reheating
When leftovers are not reheated quickly enough or do not reach a high enough temperature, illness can result. All reheated foods should reach 165 degrees or higher before being served.
· Inadequate Hot Holding
The danger zone for bacterial growth is 40 degrees to 140 degrees. Hot foods must be kept at a temperature above 140 degrees to stay safe. Cooked foods which slip below 140 degrees can become contaminated with bacterial growth.

Linda K. Beech is Ellis County Extension Agent for Family and Consumer Sciences.