At the Dallas airport on Jan. 1, 2010, Amy ordered a hamburger while awaiting our flight to London’s Heathrow airport. “How would you like that done?” “160F please” “Does that mean medium-well?” Sigh.

I like potlucks because of the social interaction and sampling different kinds of foods. I don’t like potlucks because who knows how various dishes are prepared, how they’ve been stored, and the dreaded double dipping. http://barfblog.foodsafety.ksu.edu/2008/01/articles/wacky-and-strange-but-true/from-seinfeld-to-science-dip-once-or-dip-twice/

The newest food safety infosheet, a graphical one-page food safety-related story directed at food handlers, is now available at www.foodsafetyinfosheets.com Food Safety Infosheet Highlights: - Holiday turkey meals have been linked to outbreaks of salmonellosis and campylobacterosis - Clean and sanitize utensils and work surfaces after preparing raw turkey for roasting

Q: Why should I use a food thermometer? I usually can tell when something is done by just looking. A: Everyone is at risk for foodborne illness. One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes.