Food Safety in a Minute - WSU Extension

Transcript [Music] This is Food Safety in a Minute from Washington State University Extension. In 2026, resolve to improve food safety in your kitchen using this clear, straightforward mantra from the National Partnership for Food Safety Education. “It’s the “Core Four”: Clean, Separate, Cook, Chill.” Clean all surfaces and wash your hands before and after handling food. Remember to Separate raw f...

Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. After holiday meals, using leftovers is a great way to reduce food waste at home. Holiday celebrations often leave more food than expected; enough for 25 people instead of the 10 invited. According to the FDA’s Leftovers and Food Safety, bacteria multiply quickly when food sits out too long. Keep your f...

Transcript [Music] This is Susie Craig from Washington State University Extension. Did you know December grocery sales top $53 billion? With holiday excitement and stress, it’s easy to overlook key food safety steps from the store to your table. Busy schedules, crowded stores, and holiday distractions can lead to unsafe handling of perishable foods such as raw poultry, dairy, seafood, and eggs. Le...

Transcript [Music] This is Susie Craig from Washington State University Extension. Staring at leftovers on the buffet table from your office holiday party? Bacteria in perishable food multiply quickly in the “danger zone” between 40°F and 140°F. More than 2 hours in the danger zone from the home to buffet table means, in fact, your food may be dangerous. The 2 hours are cumulative, from the refrig...

Transcript [Music] From Washington State University Extension, I’m Susie Craig Planning and organizing the holiday buffet for your family or office this year? Holiday gatherings are a highlight of the season, and with careful planning, you can keep everyone safe from foodborne illness. Start with a menu plan. If others are contributing dishes, ask for non-perishable options like cookies, cakes, or...

Transcript [Music] I’m Susie Craig, This is Food Safety in a Minute. Thanksgiving can turn the smallest kitchen into a bustling, highly populated hub of activity. Between juggling dishes, guests, and traditions, it’s easy to overlook food safety. With your Thanksgiving crew, start by asking everyone to wash their hands: Soap, water, and paper towels to dry. Organize counter space. Keep raw meat se...

Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. The holidays are a time for baking and sharing favorite family desserts. But don’t let foodborne illness ruin your celebrations! Pies and desserts made with perishable ingredients—like eggs, cream, milk, or whipped toppings—need special care. Pumpkin, custard, chiffon, and cream pies should be refrigera...

Transcript [Music] This is Susie Craig. It’s time to get ready for the holidays. Did you know that more than 800 million pounds of cranberries are harvested each year in the United States? Cranberries are one of three fruits native to North America. Salsa, chutney, and conserves with cranberries are easy to prepare safely using tested recipes from the National Center for Home Food Preservation. Th...

Transcript [music] I’m Susie Craig, this is Food Safety in a Minute. Looking for a unique experience for your children? Explore Ask Dr. Universe, a special program for elementary and middle school children offered by Washington State University. The program encourages children to explore science, technology, engineering, and math. Dr. Universe works alongside faculty providing child-friendly resea...

Transcript [music] From Washington State University Extension, this is Food Safety in a Minute Halloween’s near, and candies’ everywhere but did you know chocolate is sometimes recalled? Here are four common hazards, leading to recalls: • Allergens that aren’t labeled such as milk, nuts, sesame. • Bacterial contamination. 4 million pounds of chocolate wafers were recalled because of Salmonella in...

Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Did you know Washington State produces 124 million 40-pound boxes of apples each year? Popular varieties include Gala, Granny Smith, Red Delicious, Honeycrisp, Fuji, and Cosmic Crisp®. It’s the perfect time to preserve a little comfort making and preserving apple butter. Sweet, spiced, and shelf-stabl...

Transcript [music] I’m Susie Craig from Washington State University Extension. What comes next after capping or corking your flavored vinegar? Store bottles in a cool, dark place, preferably under refrigeration. Keeping them refrigerated preserves flavor and extends shelf life up to 3 months if tightly sealed. Flavor development takes time—at least 10 days, but for maximum taste allow 3–4 weeks. T...

Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Making flavored vinegar is fun and safe with research-based recipes. Last week, our podcast focused on ingredients, this week on containers, lids, and useful equipment for sterilization. This step is critical for safety and product quality. Use glass containers with screw caps or new corks. With warm...

Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Have you considered making flavored vinegars at home? They can be enjoyed in your kitchen or given as special gifts for family and friends. Safety and quality are essential when preparing them. Online recipes and photos may look appealing but always rely on research-based directions for safety and con...

Transcript [music] Welcome to Food Safety in a Minute from Washington State University Extension. Are you planning to make apple cider this fall? Remember, food safety is key. The juice must be pasteurized. Unpasteurized juice may contain harmful bacteria such as Salmonella or E. coli O157:H7. Apples don’t need to be perfect, but always wash them under cool, running water. Trim spoiled or bruised...

Transcript [music] This is Food Safety in a Minute from Washington State University Extension. Are you familiar with microplastics and nanoplastics? With widespread use, they are found throughout our environment, raising health concerns. Research on nanoplastics and their potential risks is ongoing. Food scientists at the University of Illinois are examining how nanoplastics influence pathogenic E...

Transcript [music] From Washington State University Extension, I’m Susie Craig. It’s back-to-school time. Children, especially younger ones, may be seriously impacted by foodborne illness. This fall, follow these four simple steps for safe school lunches: 1. Plan and prepare lunch together with your child. This reinforces handwashing and builds food safety habits for a lifetime. 2. Choose an insul...

Transcript [music] Welcome to Food Safety in a Minute. I’m Susie Craig. September is National Food Safety Month! It’s never too early to be a positive food safety role model for your children and grandchildren. Cooking together is a wonderful way to build skills and memories—especially when recipes highlight safe food handling. Here’s a resource with recipes that incorporate food safety practices....

Transcript [Music] I’m Susie Craig and you’re listening to Food Safety in a Minute. Did you know one-third of our population is at risk of more significant consequences of foodborne illness. This includes those diagnosed with an illness requiring reduction in dietary sugar such as diabetes. The National Center for Home Food Preservation has seven free, online, tested recipes for reduced-sugar frui...

Transcript [Music] From Washington State University Extension, I’m Susie Craig. Did you know making jams, jellies, conserves, preserves, and marmalades are one of the easiest ways to get started in home food preservation? The National Center for Home Food Preservation at the University of Georgia has seventy-three tested recipes, online and free. They include reduced sugar recipes. Their recipes t...

Transcript [Music] Welcome to Food Safety in a Minute. I’m Susie Craig. Crushed tomatoes, spaghetti sauce, tomato juice, whole tomatoes, tomato ketchup, and tomato paste. Find delicious, and most importantly safe, tested recipes for all things tomato at the National Center for Home Food Preservation, University of Georgia. The Center is easily found online. Did you know that peeling tomatoes prior...

Transcript [Music] I’m Susie Craig. This is Food Safety in a Minute. I just checked my pantry and there’s mold on homemade jelly. Is it safe to eat? According to the National Center for Home Food Preservation at the University of Georgia, you should discard jams and jellies with mold on them. Mold may produce a poisonous substance called a mycotoxin. The toxin can spread beyond the visible mold. T...

Transcript [Music] It’s food preservation season. Welcome to Food Safety in a Minute. Making jam and jelly, a family tradition, for others a way to reduce food waste, and a fantastic way to preserve extra fruit. Is it OK to double the recipe of jams and jellies as you preserve them? The National Center for Home Food Preservation recommends against doubling recipes of jams and jellies. Testing show...

Transcript [Music] This is Susie Craig. Welcome to Food Safety in a Minute. Backyard chickens are often central to family life and your food budget. With the ongoing outbreak of bird flu, however, consumers have important responsibilities protecting birds, their families, and potential spread to commercial flocks. There have been confirmed cases of bird flu in backyard flocks, likely spread to you...

Transcript [Music] This is Food Safety in a Minute with Expert Tips from Susie Craig. Given the price of eggs, are you thinking about a backyard chicken coop? “Don’t wing it,” says the Centers for Disease Control and Prevention. Carefully consider whether backyard chickens are a good fit. Before getting birds: • Check neighborhood regulations. • Research breeds and supplies used to care for them....