Food Safety in a Minute - WSU Extension

Food Safety in a Minute
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Need answers to your food safety questions? Food Safety in a Minute from Washington State University answers the most commonly asked questions from consumers. Listening is a quick and easy way to learn more about food safety. Subscribe to our weekly podcast and explore online episodes.

  1. 2d ago

    FSM 405: Changes in 2026 Food and Drug Administration Food Code: Food Donations

    Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. Recently, the Food and Drug Administration released the 2026 Food Code with new standards for food donations from retail food operations. The changes address food waste reduction efforts across the country, including food donations from grocers, restaurants, and other retail food operations. The Food Code: • Defines proper temperature control before donation. • Describes protection from cross contamination during storage and transport. • Requires clear identification and handling of donated foods. And • Requires consistent application of food safety practices regardless of whether food is sold or donated. Food operations will manage food donations as part of their entire food safety management program; supporting sustainability and safeguarding the prevention of foodborne illness of hunger-relief efforts. Thanks for listening, I’m Susie Craig. [Music] Resources FDA Releases 2026 Food Code with Updates on Food Defense, Employee Illness, Food Safety Management. Food Safety Magazine. Accessed online 9/20/2026. https://www.food-safety.com/articles/11843-fda-releases-2026-food-code-with-updates-on-food-defense-employee-illness-food-safety-management?utm_medium=emailsend&utm_source=NL-FS-Food+Safety+Digest&utm_content=BNPCD260918038_01&oly_enc_id=4824A9684990A5Y. 2026 Food Code. U.S. Department of Health and Human Services, U.S. Public Health Service, U.S. Food and Drug Administration. Accessed online 9/20/2026. https://www.fda.gov/food/fda-food-code/food-code-2026.

  2. Sep 23

    FSM 404: 2026 Food and Drug Administration Food Code

    Transcript [Music] Welcome to Food Safety in a Minute. I’m Susie Craig from Washington State University Extension. The Food and Drug Administration provides recommendations safeguarding us against foodborne illness. On September 17th, they released the 2026 edition of the Food Code. Developed with input from regulatory officials, industry representatives, academics, and consumers, they work with the Conference for Food Protection, USDA Food Safety and Inspection Service, Centers for Disease Control and Prevention, and the US Environmental Protection Agency. The Food Code is adopted by local and state health departments including tribal, territorial, and Federal jurisdictions. The Code covers foodservice including restaurants, schools, hospitals, caterers, even street vendors, retail food stores, and food vending operations. Next episode learn about specific changes in the FDA Food Code and how they positively affect food safety for consumers. Thanks for listening to Food Safety in a Minute. [Music] Resources FDA Releases 2026 Food Code with Updates on Food Defense, Employee Illness, Food Safety Management. Food Safety Magazine. . Accessed online 9/20/2026. https://www.food-safety.com/articles/11843-fda-releases-2026-food-code-with-updates-on-food-defense-employee-illness-food-safety-management?utm_medium=emailsend&utm_source=NL-FS-Food+Safety+Digest&utm_content=BNPCD260918038_01&oly_enc_id=4824A9684990A5Y. 2026 Food Code. U.S. Department of Health and Human Services, U.S. Public Health Service, U.S. Food and Drug Administration. Accessed online 9/20/2026. https://www.fda.gov/food/fda-food-code/food-code-2026.

  3. Sep 16

    Off This Week - We Will Return Soon

    Transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. We're off this week, but we'll return soon. If you're not subscribed, please subscribe to Food Safety in a Minute to get each weekly episode delivered to you automatically. Thanks for listening. I'm Susie Craig. [Music]

  4. Sep 9

    FSM 403: How Food Scientists Are Revolutionizing Produce Safety

    Transcript [Music] From Washington State University Extension, I’m Susie Craig. Here are five ways food scientists and technologists are improving produce safety: • Use of blockchain technology which enables real-time tracing from farm to table. • Smart packaging solutions that can detect changes in temperature, humidity, and even pathogens. Packaging ensures quality, food safety, reduces food waste and increases consumer satisfaction. • AI and machine learning are being used to predict and prevent food safety issues in produce. • The Internet of Things – devices that monitor produce handling and storage in real time, allowing corrective actions. And, • Ultraviolet light technology which disrupts the DNA of bacteria, viruses, fungi, rendering them harmless. It’s an effective way to reduce microbial loads without chemicals. Tune in next week for another episode of Food Safety in a Minute. [Music] Resources Perez, Anthony. Food Technology Magazine – IFT. Five Innovative technologies enhancing Produce Safety. https://www.produceleaders.com/innovative-technologies-enhancing-produce-food-safety/?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 6/8/26.

  5. Sep 2

    FSM 402: Artificial Intelligence in Food Safety: Smarter Decisions, Safer Food

    Transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. Can AI improve food safety? In a recent article from the Institute of Food Technologists, AI may flag a food safety risk, but humans still make the call. Artificial intelligence helps food companies move from reacting to food safety problems to predicting risks before they become outbreaks. By analyzing production, environmental, and operational data, AI can identify unusual patterns that may signal contamination or process failures. AI can also help tracing products through supply chains. The biggest challenge is not the AI technology itself, but ensuring the data used is accurate, reliable, and well-managed. AI can improve decisions and response times, but people still play the critical role in oversight, accountability, and taking action to protect consumers. Thanks for listening, I’m Susie Craig [Music] Resources Bricher, Julie Larson. Food Technology Magazine - IFT. Can AI Improve Food Safety? https://www.ift.org/food-technology-magazine/can-ai-improve-food-safety?utm_medium=email&utm_source=rasa_io&utm_campaign=newsletter. Accessed online 6/8/26.

  6. Aug 26

    FSM 401: Preserved Relishes and Salads: Small Jars, Big Flavor, Safe Results

    Transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. Did you know the National Center for Home Food Preservation offers research-based, tested recipes for preserved relishes and salads? If you are new to home food preservation, many of these recipes use a Boiling Water Canner, processed in pint or half-pint jars, making them an easy way to get started in canning and home food preservation. A Boiling Water Canner is a large cooking pot with a lid and a rack that keeps jars off the bottom while allowing boiling water to circulate around them. Tested recipes ensure proper balance of ingredients and processing times for safe home food preservation. Popular choices include corn relish, cucumber relish, pickled vegetables, and bean salad. Visit their website to learn more. For Food Safety in a Minute, I’m Susie Craig. [Music] Resources Schwan, Carla, Ines Beltran, Elizabeth Andress. Preserving Food Series: Using Boiling Water Canners. National Center for Home Food Preservation. https://nchfp.uga.edu/papers/factsheets/Preserving_Food__Using_Boiling_Water_Canners.pdf. Accessed online 6/10/26

  7. Aug 19

    FSM 400: Safe Produce Practices During Cyclospora Outbreaks

    Transcript [Music] I’m Susie Craig, this is Food Safety in a Minute. Human illness from the parasite, cyclospora results from eating food or drinking water contaminated with human feces. Most often, fresh produce becomes contaminated after coming into contact with irrigation or washing water of produce where the parasite is present. What can you do to stay safe? • Wash your hands with soap and water before and after preparing produce. • Purchase produce locally or regionally. • Rinse fruits and vegetables thoroughly under running water, scrub firm produce with a clean brush • Ask restaurants about their sources. • Check with your state health department, know what products are implicated, where they come from. • Discard implicated foods, clean and sanitize containers and surfaces they touched. • And call your doctor if you have symptoms. From Washington State University Extension, this is Food Safety in a Minute. [Music] References Centers for Disease Control and Prevention. (2026, July 17). Preventing cyclosporiasis. https://www.cdc.gov/cyclosporiasis/prevention/index.html. Accessed 7/26/26. U.S. Food and Drug Administration. (2022, November 18). Cyclosporiasis and fresh produce. https://www.fda.gov/food/foodborne-pathogens/cyclosporiasis-and-fresh-produce#Parasite, Accessed online 7/26/26. U.S. Food and Drug Administration. (2026, July 19). Investigation of nine-state outbreak of Cyclospora illnesses: Iceberg lettuce. https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-9-state-outbreak-cyclospora-illnesses-iceberg-lettuce-july-2026. Accessed online 7/26/26.

  8. Aug 13

    After a Wildfire: Handling Undamaged Canned Foods

    Transcript [Music] From Washington State University Extension, thanks for listening to a series of podcasts called Wildfire Food Safety. After wildfires, some food products may be safe to keep. Specifically, commercially canned food when completely sealed and undamaged. Metal used in commercially processed cans is generally considered safe when completely sealed and hasn’t been exposed to high heat which could damage seals or seams. Discard bulging, leaking, deeply dented or rusted cans. For undamaged cans: • Wash the exterior with hot water and detergent, then rinse. • Sanitize with a solution of 1 Tablespoon of unscented liquid chlorine bleach per gallon of cool water, soak for 15 minutes. • Rinse, dry, and re-label. “When in doubt, throw it out.” According to the USDA Food Safety Inspection Service, the cost of replacing food is far less than potential negative consequences. Thanks for listening, I’m Susie Craig. [Music] Resources U.S. Department of Agriculture, Food Safety and Inspection Service. (2025). Extinguishing the risk of foodborne illness during wildfires. https://www.fsis.usda.gov/news-events/news-press-releases/extinguishing-risk-foodborne-illness-during-wildfires. Accessed online 8/9/26.

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Need answers to your food safety questions? Food Safety in a Minute from Washington State University answers the most commonly asked questions from consumers. Listening is a quick and easy way to learn more about food safety. Subscribe to our weekly podcast and explore online episodes.

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