| Additional Publications | Family & Communication Education (FCE) | |
| Holiday Food Safety |
| Master Food Volunteer |
Additional Publications
Refrigerator Freezer Safe Food Storage
Cooper Institute Nutrition Activity Chart
Visit our Useful Links for program related websites.
Family & Communication Education
FCE Mission
The mission of the Kansas Association for Family and Community Education is to work with K-State Research and Extension to enrich Kansas Families through educational programs, leadership development, and community service. Family Consumer Sciences Agents act as advisers to FCE.
FCE Units
Douglas County FCE is an affiliate of the Kansas organization. FCE Units are groups of people who learn together. Each group determines topics of interest, and members participate in planning and presenting programs. FCE program leaders are provided training through K-State to present information and presentations to FCE members and other individuals throughout the community.
FCE Forecast newsletter
NAFCE National Association of Family and Community Education
Classes/Events
- Classes have been canceled for this year. -
| February 14, 2020 | Answers to ? About CBD Oil |
| March 13, 2020 | Know Your Sleep A to Zz's POSTPONED |
| April 10, 2020 | Aging In Place |
| June 12, 2020 | Stay Strong Stay Healthy |
| September 11, 2020 | |
| October 9, 2020 | Australia, the Land Down Under |
K-State Research and Extension is committed to making its services, activities and programs accessible to all participants. If you have special requirements due to a physical, vision or hearing disability, or a dietary restriction please contact Susan Farley at 785-843-7058.
Food Preservation
Whether you' re canning, freezing or making vinegar, you' ll find resources and standardized recipes at this suggested web site to help you preserve your product safely.
Food Preservation Links
Check out this site for more information about canning products from Presto, Mirro, Mrs. Wages, Sure-Jell and more.
Food Preservation with Artificial Sweeteners
Holiday Food Safety
Many people celebrate with family, friends, and coworkers during the holidays and food is usually a significant part of those celebration. Remember these simple food safety tips during the holidays.
Keep it clean. Always work with clean utensils, counter tops and wash your hands frequently when preparing and serving food. Wash hands for 20 seconds with soap and water. Proper hand washing is the most effective way to keep food and guests safe.
Finish cooking. Do not partially cook food and finish cooking later. Cook foods until they are done, then cool quickly in the refrigerator or freezer.
Take temperatures. Cooked, hot foods should be kept at 140 degrees F or warmer. Be sure to use a food thermometer (the only safe way to ensure proper temperature) to check temperatures.
Keep it cold. Cold foods should be kept at 40 F or less. Keep cold foods refrigerated until just before serving. If food is going to stay out on the buffet table longer than two hours, place plates of cold food on ice to retain the chill.
Use cooked or pasteurized egg products. Do not serve foods containing raw eggs. In eggnog and other favorite recipes that require raw eggs, substitute commercially pasteurized egg substitutes or look for recipes that cook the eggs.
Keep it small. If you're planning a buffet and are not sure how quickly the food will be eaten, keep portions small. Prepare a number of small platters and dishes ahead of time. Consider storing cold dishes in the refrigerator and keep hot dishes in the oven (200 degrees to 250 degrees F) prior to serving.
Keep it fresh. It is unsafe to add new food to a serving dish that already has been used. Many people's hands may have touched the food, which has been sitting at room temperature. Replace empty platters with freshly filled ones. After removing original dishes, throw away any food that's left in them. Use clean serving utensils with each refill. Filling food containers frequently helps keep food at proper temperatures.
Watch the clock. Remember the "Two-Hour Rule": Don't leave perishable food out at room temperature for more than two hours, including transport and serving time.
De-bone leftover turkey. Refrigerate all leftovers in small, shallow containers. Use leftover turkey and stuffing within 3 to 4 days; gravy within 1 to 2 days, or freeze for later use.
Visit our Useful Links for program related websites.
Master Food Volunteers
Similar to the Master Gardener Program, the Extension Master Food Volunteer Program provides a foundation of knowledge and skills to volunteers in the subject areas of food safety, food science, food preparation, and food preservation. In return, after completing the training, volunteers will provide 40 hours of community education and service to the public.
View Frequently Asked Questions about the Extension Master Food Volunteer Program.
Learn more about Master Food Volunteer requirements.
Apply to be a Master Food Volunteer.
To learn more about the Extension Master Food Volunteer Program and Volunteer Activities.
Contact Agent Susan Farley, 785-843-7058.
Visit our Program Library and Useful Links for program related documents and websites.
