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. 3D AGO

    FSM 373: Food Safety for Ramadan

    Transcript [ Music ] From Washington State University Extension, this is Food Safety in a Minute. Mid-February marks the start of Ramadan for Muslims around the world. The exact date depends on moon settings. Ramadan includes 30 days of fasting from dawn until sunset. After sunset, families look forward to home-cooked meals and community events with food. The USDA has recommendations for keeping your family dinners safe. • Cook lamb, beef, and poultry to safe internal temperatures. Use a thermometer to test. Poultry, 165 degrees Fahrenheit. Lamb and beef, whole cuts to 145 degrees Fahrenheit. Ground lamb and ground beef, 160 degrees Fahrenheit. • Keep hot food hot above 140 degrees Fahrenheit. • Keep cold food cold below 40 degrees Fahrenheit. • Avoid leaving perishable food at room temperature for more than 2 hours. Cool and store. Thanks for listening, I’m Susie Craig. [ Music ] Resources Sattar, Zoya. Food Safety and Inspection Service. United States Department of Agriculture. Food Safety Do’s and Don’ts for Ramadan. Accessed online 1/8/2026. www.fsis.usda.gov/news-events/news-press-releases/food-safety-dos-and-donts-ramadan.

    1 min

  2. JAN 28

    FSM 372: Coloring the Future Naturally: The Shift Away from Synthetic Food Dyes

    Transcript [ Music ] I’m Susie Craig from Washington State University Extension. Did you know that 90% of the members of the American Bakers Association plan to eliminate certified FD&C colors from their snack and bakery products by December 31, 2028? FD&C colors are synthetic, petroleum-based dyes currently approved by the U.S. Food and Drug Administration. Many companies are pledging to remove these colorings by the end of 2026. Removing synthetic dyes is a significant, time-intensive process. Manufacturers depend on suppliers to expand large-scale availability of natural color ingredients. Products must be reformulated, tested, and relabeled, and companies must ensure natural colors continue to meet consumer expectations. Consumers can help drive this transition by embracing foods that look different when colored naturally. This is Food Safety in a Minute from Washington State University Extension [ Music ] Resources: Hyslop, Gil. Bakery and Snacks Association. News & Analysis on the Bakery and Snacks Industries. Why Brands are Dropping Synthetic Dyes Ahead of Regulation. https://www.bakeryandsnacks.com/Article/2025/11/18/why-bakery-snack-brands-are-dropping-synthetic-dyes-early/?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS?utm_campaign=newsletter&utm_medium=email&utm_source=rasa_io. Accessed online 11/20/25. United States Food and Drug Administration. Color Additives and Cosmetics: Fact Sheet. https://www.fda.gov/industry/color-additives/color-additives-and-cosmetics-fact-sheet. Accessed online 11/20/25.

    1 min

  3. JAN 8

    FSM 371: Ordering In? Six Food Safety Tips for Restaurant Deliveries

    Transcript: [Music] This is Food Safety in a Minute from Washington State University Extension. Are pad Thai, sushi, pasta, chicken curry, or a meatloaf dinner from a local eatery arriving this evening at your home for dinner? Here are six tips to prevent foodborne illness. • Check restaurant inspection scores from your health department. Food should always come from inspected restaurants. Using social media, some people are selling cooked, perishable food online in violation of health department regulations. • Arrange delivery when someone is home. • Check for cross contamination. Raw items separated from cooked ones. Sauces or side dishes that may have spilled. • Check food temperature with a thermometer. Hot foods at or above 140°F, cold ones at or below 40°F. • Eat within two hours. • If delayed, refrigerate, then reheat to 165°F. Thanks for listening, I’m Susie Craig. [Music] Resources: USDA Food Safety and Inspection Service. Tips for Meal Kit and Food Delivery Safety. https://www.foodsafety.gov/blog/tips-meal-kit-and-food-delivery-safety. Accessed online 10/18/25.

    1 min

  4. 12/31/2025

    FSM 370: New Year, Safe Kitchen: The Core Four Way

    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 from cooked foods, especially raw meat, poultry and eggs. Next, Cook everything to the correct temperature; use a thermometer rather than relying on color alone. Finally, Chill foods by refrigerating promptly and ensuring your fridge stays at or below 40 °F. Embracing this four-step kitchen safety routine not only protects health, but sets a wise, simple resolution for the year ahead. Learn more, visit the National Partnership for Food Safety Education. This is Susie Craig, Happy New Year. [Music] Resources Partnership for Food Safety Education. The Core Four Practices. https://fightbac.org/food-safety-basics/the-core-four-practices/. Accessed online 11/5/25.

    1 min

  5. 12/24/2025

    FSM 369: Reduce Holiday Food Waste – Leftovers Done Safely

    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 food safe by refrigerating or freezing leftovers within two hours of serving. Divide large portions into shallow containers to cool evenly. Wrap food tightly in foil, plastic wrap, or airtight containers to prevent moisture loss and cross contamination. Label and date each item. When reheating, use a thermometer to ensure an internal temperature of 165°F, protecting both safety and flavor. Safe storage today ensures a worry-free, delicious meal tomorrow. Happy Holidays, this is Susie Craig. [Music] Resources Food Safety and Inspection Service – United States Department of Agriculture. Leftovers and Food Safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety. Accessed online 10/25/25.

    1 min

  6. 12/17/2025

    FSM 368: Keep Holiday Foods Safe from Store to Your Table

    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. Leaving groceries unrefrigerated too long in your car or on a counter allow harmful bacteria to grow. Cross-contamination may occur when raw meat, poultry, or fish sits beside or above fresh produce or baked goods. For memorable and safe dinners, use insulated bags or coolers to transport perishables from the store, always keep raw ingredients separate from ready-to-eat foods, and refrigerate promptly to prevent foodborne illness. This is Food Safety in a Minute from Washington State University Extension. [Music] Resources Academy of Nutrition and Dietetics. Food Shopping Safety Guidelines. https://www.eatright.org/food/planning/smart-shopping/food-shopping-safety-guidelines. Accessed online 10/20/25. Partnership for Food Safety Education. The Core Four Practices. https://fightbac.org/food-safety-basics/the-core-four-practices/. Accessed online 11/5/25.

    1 min

  7. 12/10/2025

    FSM 367: Office Party Leftovers: Food Safety First

    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 refrigerator until now. You may not know how long dishes sat in the danger zone. If they were cooled properly, or if cross-contamination occurred. Reheating doesn’t always make food safe since some bacteria produce heat-stable toxins. No one wants to waste food, the only safe choice is to discard all perishable leftovers. Cookies, cakes, candies, and bread may be saved for later. Protect your coworkers, prioritize food safety. Thanks for listening to Food Safety in a Minute. [Music] Resources Partnership for Food Safety Education. Five Food Safety Tips for Holiday Buffets. https://fightbac.org/holidaybuffetsafety/. Accessed online 11/5/25.

    1 min

  8. 12/03/2025

    FSM 366: Plan and Organize a Holiday Buffet: Keep Food Safety in Mind

    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 other desserts not requiring refrigeration. Remember this key rule of food safety: Keep Hot Food Hot and Cold Food Cold. Maintaining safe temperatures, above 140°F or below 40°F for perishable appetizers, entrées, and sides can be difficult with limited refrigerator and oven space. A smart solution is to prepare just one or two hot entrées that are cooked and eaten within two hours of serving—simple, safe, and stress-free. Happy Holidays from Food Safety in a Minute. [Music] Resources Food and Drug Administration. Serving Up Safe Buffets. https://www.fda.gov/food/buy-store-serve-safe-food/serving-safe-buffets. Accessed online 11/6/25. Partnership for Food Safety Education. Five Food Safety Tips for Holiday Buffets. https://fightbac.org/holidaybuffetsafety/. Accessed online 11/5/25.

    1 min
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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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