A lot of people tend to neglect their food safety duties when working in the kitchen, and this can sometimes lead to trouble. Getting into the habit of practicing these simple food safety rules may save your life one day. Here are a few simple ways to keep your kitchen safe:

1. Wash, wash, wash. This is rule number one when cooking. First and foremost, you should wash your hands frequently when handling foods. Always use hot water and soap, rubbing hands vigorously together under a steady stream of water for at least 20 seconds. This is particularly important if you are handling raw meat. Also, you should wash the outside of all fruits, vegetables, and canned goods before cutting or opening them. If there is any bacteria on the outside of a fruit and you then cut that fruit, you have just transferred that bacteria to the flesh of the fruit. The last "wash" is for your countertops, utensils, and appliances — use a clean sponge or towel and a bottle of kitchen cleaner spray to get rid of any bacteria in your kitchen before and after cooking. This includes washing any surface you may have touched, such as the faucet and fridge handles. You can sterilize your sponges by microwaving them wet, with the oven on high power for 30 seconds.

2. Handle raw meat with extreme care. If you are going to put raw meat in the refrigerator to use later, be sure to put it on the bottom shelf and put a plate underneath the meat to catch any juices that may leak from the package. It is a good idea to designate one cutting board for raw meats. Do not use the same cutting board for raw meats and vegetables, because cross-contamination can occur.

3. Check your refrigerator periodically to make sure the temperature is below 40 F. Always refrigerate foods promptly after cooking. If you want to cool foods before putting them into your refrigerator, put the food into a closed, air-tight container. Fill a large bowl with ice water and immerse the container in it. Once the food is room temperature, transfer it to the fridge. All leftover foods should be refrigerated within 2 hours after being served. This will slow the growth of bacteria. Leftover cooked foods should be eaten within 3 days.

4. When preparing meat, make sure you cook it to the proper temperature. All meats be cooked "well-done". This will ensure that any harmful bacteria living in the raw meat has been destroyed. If you are reheating foods, be sure to reheat them to 165 F.

Once you begin to implement the aforementioned tips, you will be on your way to a safer kitchen! And remember, you can never be too careful. If you aren't sure if a food is safe, throw it out. This is one case in which you are definitely better safe than sorry.

Nutitionist Bonnie Nasar, RD, graduated from New York University with a Bachelors of Science in Nutrition and Food Studies. In addition to a private practice, Bonnie also is the director of Sweet Pea Children's Cooking School in Stony Brook NY. She and Sweet Pea Children's Cooking School can be reached at Hapee2Bmee@aol.com