Wash your hands after handling certain foods in your house? If you are one of those people who did not wash your hands after making those hamburgers last night, you are part of the 28.5 percent group.

Surprising isn't it?

Nearly 60 percent of kids don't wash their hands before eating lunch! More than nine out of 10 kids say they would wash their hands with a moist towelette or hand sanitizer if one were included in their lunch container. Here are some more easy tips to keep everyone in your family safe.

In those school lunches, perishable foods should not be left out of refrigeration for more than two hours. In a recent study four out of five students say they don't have access to a refrigerator at school. Help keep your kids lunch safe by packing it in an insulated lunch bag or lunch box with an ice pack or frozen beverage container.

When shopping, buy cold food like meat and poultry right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination, (which can happen when raw meat or poultry juices drip on other food) put packages of raw meat and poultry into plastic bags. Load meat and poultry into the coolest part of the car and take the groceries straight home.

In the summer, if home is more than a 30 minute drive away, bring a cooler with ice and place perishable food in it for the trip. At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won't be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Cook meat to at least 160ºF. Microwave cooking can be uneven, check foods carefully for uncooked areas. Eggs are most often contaminated on the outside of the shell, but it is impossible to crack an egg without the insides touching the outside shell. Cook eggs until thick, not runny. Use those with cracked shells in oven-baked recipes.

Cutting boards, countertops, and other surfaces should be scrubbed with soap and water and rinsed with a bleach-water solution after they have come into contact with raw meat, fish, or poultry. The bleach solution should be one tablespoon bleach to one gallon of water.