FOOD: As the holidays approach, many people mull over gift selection. Giving someone food is a thoughtful and kind gesture. Giving someone food poisoning? Not so much.

To help gift-givers spread holiday cheer rather than foodborne illness, Martin Bucknavage, senior food safety extension associate in Penn State’s College of Agricultural Sciences, shared advice for giving and receiving food safely this holiday season:

— Stick with shelf-stable items. Items such as cookies and bread can be shipped easily. But items that require refrigeration are trickier to ship and could spoil if shipped incorrectly.

— Follow approved recipes. Not all recipes from the internet are safe. If you decide to make canned food, follow a research-based recipe.

— Avoid certain homemade canned goods. If a research-based recipe or procedure does not exist, then the food should not be made. For example, Bucknavage explained, sometimes people want to make homemade flavored oil by adding garlic or onions to jars with oil. While commercial manufacturers can do this because they have specific procedures, these procedures require higher levels of control than can be accomplished by the home canner.

— If you give something that requires refrigeration, make sure the recipient knows that. If the item needs to be refrigerated or frozen, write “keep refrigerated” or “keep frozen” on the package.

— Consider allergen concerns. Many people have allergies — some life-threatening. If the item contains peanuts or walnuts, the container should clearly state that. Also, be aware that items in your kitchen could contaminate food. For example, if you snack on peanuts while baking cookies, those peanut allergens could spread to the cookies.

— Give the gift of food safety. A high-quality food thermometer could prevent undercooking. An oven-safe thermometer for cooking a turkey or a roast is especially useful.