When hands get wet, we can dry them quickly. A small spill needs wiped and we're right there with a clean up. After washing meat for dinner, we use the same towel. Are we cleansing or just spreading germs and bacteria? It's time to rethink this multi-tasking. But cleanliness doesn't stop there.

Not only is food safety important at home, but also as we serve foods at group functions. When preparing meals, storing and clean up, the rules of food safety must apply.

With days getting longer, many organizations are planning dinners for spring benefits. Often a little reminder of food safety can be a great help to ensure successful fundraisers.

Penn State Cooperative Extension office of the Department of Agriculture is offering a food safety and training program on Jan. 28 at St. Benedict the Abbot Church in McMurray. "Cooking for Crowds," food safety strategies for nonprofit organizations, will run 9 a.m. until noon in O'Brien Hall.

This wellness workshop is important for volunteers who help to prepare foods for churches, scouts, fire companies, booster clubs, 4-H, and for all nonprofit food functions.

Learn more about what to do and what not to do when overseeing a bake sale. The necessities of refrigerating cream pies and being aware of and separating foods containing nuts for folks with allergies will also be discussed.

"By offering this Penn State program, we hope to educate our volunteers with the best practices in food safety. We strive to maintain a healthy environment for folks who have been great supporters of our events," said Jane Serra, St. Benedict the Abbot Church.

The Center for Disease Control estimates 48 million cases of foodborne illnesses in the U.S. each year.

Poor food handling practices, time-temperature abuse, cross contamination and poor personal hygiene cause the majority of infections.

Sustaining safe procedures protects customers, promotes goodwill and maintains patronage.

"I've been with Penn State Extension for 13 years," said Carolyn Wissenbach, extension educator.

"Preventing foodborne illnesses is a whole lot easier than reacting to them after an outbreak happens."

Penn State University and its Cooperative Extension have published food preservation recommendations providing safe tips and techniques for more than 100 years.