1. Wash Your Hands Often

Many people just give their hands a quick rinse under the water before cooking. Those hands have been everywhere, including the restroom, cell phone and cleaning the house. Hands should be washed before cooking, after using the restroom, after handling raw foods (like meat or eggs) and after taking out the garbage. Proper hand washing includes using warm water, soap and lathering for 10 to 15 seconds. Dry hands on a clean towel (that hasn’t been used for five other kitchen tasks) or a single-use paper towel.

2. Wash Your Reusable Grocery Bags

According to a 2011 survey from the Academy's and ConAgra Foods' Home Food Safety Program, 85 percent of Americans aren't washing their reusable grocery bags. That means if raw meat, poultry, eggs or other raw foods were placed in the bag they could leave behind potentially harmful bacteria. On your next trip to the grocery store, these bacteria can then be transferred to ready-to-eat foods, especially fresh produce, which doesn’t always get cooked. Wash your reusable bags often. Cloth bags can usually be tossed in the washing machine or cleaned by hand with warm water and soap. Plastic bags can be wiped down with antibacterial sprays.

3. Don’t Rinse Meat before Cooking

Many folks rinse their meat or poultry in the sink before cooking it. The water from the sink will splash (along with the bacteria) around the sink and countertop contaminating everything around. For this reason, The Dietary Guidelines for Americans recommend not rinsing meat and poultry before cooking. No need to worry about washing away bacteria before cooking because once the food is cooked to its proper internal temperature, harmful bacteria will be destroyed.

4. Use a Thermometer

Many people determine the doneness of their meat and poultry by using visual cues like color. However, according to research conducted by the U.S. Department of Agriculture, 25 percent of burgers will turn brown before they reach the safe cooking temperature. An undercooked burger can lead to food poisoning from bacteria such as E. Coli. Always use a thermometer to check if food is cooked to the safe internal temperature. Digital or dial thermometers are widely available, easy to use and inexpensive.

5. Use Clean Sponges

Kitchen sponges are often used to clean dishes, wipe down countertops and clean spills on the floor. The moisture of the sponges makes them the perfect environment to harbor bacteria, mold and yeast. The USDA Agricultural Research Service tested several cleaning methods to see which reduced the number of microorganisms on a sponge. The study found the best methods included microwaving and dishwashing, which killed 99.9999% and 99.9998% of bacteria present, respectively. Other commonly used methods like soaking in 10-percent bleach, lemon juice or deionized water destroyed only between 37 to 87 percent of bacteria present. Clean sponges and replace them often.

Shopping

I make it a point to spend time in the produce aisle. I like to identify the fruits and vegetables and explain to my kids what it is and how to select it. I show them how to look for signs of a quality fruit or vegetable and signs of spoilage. I then have each child select the fruit and vegetables needed for our holiday meal.

When selecting meat, I tend to go to my local butcher. I explain to my girls the types of meat in the case and why the butcher wraps the raw meat twice. I then show them that I place the raw meat away from the fresh produce in my shopping cart.

My girls always complain how cold it is when we are strolling down the dairy aisle. Of course, I take this opportunity to explain why dairy foods must be refrigerated and why they keep it so cold!

When we get home, I stress the importance of putting away all the groceries immediately and show them how to store each type of food in its proper place (refrigerator, freezer or pantry).

[Read more: Food Safety – Start at the Store]

Preparation 

It all starts with proper hand washing. I taught my girls since they could stand how to use soap and water to properly wash their hands, especially after using the restroom. They are pros at it, but sometimes I have to remind them to wash their hands before they touch food.

I also stress the importance of washing hands after touching raw food, like after they crack eggs. They are fully aware that they are not allowed to eat any batters made with raw eggs. Any utensils or bowls that came into contact with the raw eggs also need to be put in the sink immediately, so they are washed without being licked.

[Bonus Activity: Encourage kids to take the Cookie Rookie Pledge!]

Cross-contamination is another concept I teach my young girls. They know that after I prepare raw chicken, fish or beef, the cutting board and knife go right in the sink to be washed. I then clean the work area and wash my hands before taking out a new cutting board to prepare a different food, like fresh fruit or vegetables.

Bottom Line: These are simple but extremely important concepts I have been slowly teaching my kids over the years. I know they learn by my example in the kitchen and I also have them follow my lead by doing it on their own. Learning these food safety habits will not only help prevent them from getting sick now, but will also in the future when they have a kitchen of their own.

Apple Picking
Deciding which apples to pick becomes a task on its own. First, find out which apples are ready to be picked then we locate them on the map. We also collect different varieties – locating those good for munching, baking pie, or making applesauce.  Once we make our plan of action, we split and conquer. My brothers, parents, sister, brother-in-law, and husband all end up running in different directions—it becomes utter madness!

My kids are so excited to pick the apples, collect them in their bushel bags and though my son won’t touch an apple at home—he’ll sink his teeth into as many varieties as possible when we’re at the orchard.

Veggie Time
Once the apples are collected, it’s time to move onto the vegetables. Yes, that's right. I found a local orchard that also allows us to pick apples and vegetables. It also has fun activities for kids like hay rides and a ridiculously huge corn maze. Not only does this make great memories in my kiddos, it also enables me to teach them the concept of farm-to-table.

Last year we collected one of the largest butternut squashes I’ve ever seen. This time around we picked string beans, a pretty large squash, eggplant, peppers, corn and tomatoes. I showed my kids what to look for in each of the veggies and we practiced picking them together. I also explained to them some basic facts about the foods we picked, such as why some peppers are green and others are red. Then we discussed how we will cook them at home.

Pumpkin Patch
Last but not least, it was time to choose our pumpkins. We chose smaller pumpkins for the kids to color and decorate the kitchen. Then my kids searched for the perfect pumpkin to carve for Halloween. My husband (as he does every year, without fail) grunted about the weight of the pumpkin as we lugged it all the way to the car.

Family Tradition
This seven-year family tradition is one I am very proud of. Not only do my kids enjoy their time at the orchard, but they also learn to value the hard work it takes to harvest fruits and vegetables. I hope my kids will continue this tradition with their own families when they grow up.