A few of my favorite food safety topics are worth reviewing. If you have been a frequent reader, you can probably guess correctly. Hopefully you have some of your own daily practices.

1. Water is an essential nutrient and one we must have to survive and thrive. Keeping a safe water supply and storage is necessary for drinking, preparing meals, bathing and for cleaning. The tried and true method of boiling water is still one of the most reliable ways to kill germs. Boil water for one minute or three minutes at elevations above 6,500 feet. Boiling water treatment will remove or kill bacteria, viruses and parasites such as Giardia and Cryptosporidium. Remember microscopic pathogens are not visible to our eyes, so taking extra measures will keep you, and your pets, safe. If you cannot boil your water, the next best option is to use a filter and then use a different treatment method. Follow closely the instructions which come with the filter, paying special attention to the contact time for disinfectants.

2. Unlike most kitchen utensils, cutting boards are made of plastic, wood, rubber or other materials and are difficult to clean and sanitize. Using and maintaining cutting boards cleanly and safely is very critical to prevent microbial contamination and foodborne disease infection, because cutting boards are generally the first place to prepare raw foods and potentially transfer any contaminant.

Follow these steps to properly clean and sanitize a cutting board:

• Wash the cutting board in warm soapy water.

• Rinse in very warm water.

• To sanitize a cutting board: use a mixture of one tablespoon of unscented chlorine bleach and a gallon of water, saturate the board and let it sit for a few minutes. After a few minutes, thoroughly rinse the cutting board and then let it air dry. Source: USDA

3. You guessed it, washing our hands. Often underestimated, hand washing is the first best defense against destroying food borne pathogens. Wash your hands with soap and running potable water (warm is best) for at least 20 seconds before preparing, eating and handling food — and even after passing the TV's germy remote control! Also wash your hands after using the bathroom, touching your hair or face, sneezing and touching pets. If potable (drinking) water is not available, use an alcohol based hand sanitizer and follow up with hand washing when possible.

Focusing on food safety has brought a lot of important topics forward during an international pandemic, food supply issues and challenging economic times. This time of year brings reflection as winter develops and the year comes to a close. After eight years of writing the Healthy Living articles, I am passing along the opportunity to Kathryn Hickok, the new University of Idaho Bannock County Extension Family and Consumer Sciences Educator. My hope is food safety is a step in every food experience you have. You can continue to find me at jhbuck@uidaho.edu. Be well.

Julie Buck, EdD, RDN, is a registered dietitian, food safety and health educator employed at the University of Idaho Extension, Bingham County. She can be reached at 208-785-8060 or jhbuck@uidaho.edu.