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Douglas County

K-State Research and Extension Douglas County 
2110 Harper Street
Lawrence KS 66046

Hours: 8 am - 5 pm
Monday - Friday



Bus Routes to Our Office

Bus Route Options: Route 1 & 5

We stand for the fair and equitable treatment of all people. Read more...

Public Statement of Equity and Justice (pdf)

Extension Strategic Plan

Our 2023-2025 Strategic Plan for making K-State Research & Extension Douglas County grow and thrive with and for the community is here! Click below to learn more!

2023 - 2025 Strategic Plan of K-State Research & Extension Douglas County

Program Resources Header

Additional Publications

Cupboard Food Storage

Ingredient Substitutions

Refrigerator Freezer Safe Food Storage

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


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

Food Preservation Links

Check out this site for more information about canning products from Presto, Mirro, Mrs. Wages, Sure-Jell and more.

Fresh Salsa Recipes

Holiday Food Safety

Many people celebrate with family, friends, and coworkers during the holidays and food is usually a significant part of those celebrations. 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.

To learn more about the Extension Master Food Volunteer Program and Volunteer Activities.

Contact our Community Health & Wellness Agent, Kaitlyn Peine, 785-843-7058 ext. 112.

Visit our Program Library and Useful Links for program related documents and websites.