The newest study on food preparation and handling conducted by the University of California involving participants all along the west coast points out some interesting and rather surprising observations. But one observation is perhaps not so surprising, and that is that “cross-contamination and insufficient cooking are the most common risks found while observing the handling and preparation of raw poultry”. It would seem by now to be a “no-brainer”, but researchers found through video observation of participating households that 64% of them didn’t wash their hands first before preparing a meal. I know, yuk. Even yukier, 38% didn’t wash their hands after handling raw chicken. Those two stood out as perhaps the most surprising. The error of undercooking and improperly storing of foods can be more easily understood, but in light of this study’s findings the state Departments of Agriculture in California, Oregon and Washington along with other ag and food safety partners will be launching a campaign to help educate consumers on safe food handling and preparation practices at home.