Food Safety in a Minute - WSU Extension

Food Safety in a Minute

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. 5d ago

    FSM 389: Attend an Online Lunch and Learn Series: Preserve the Harvest

    Transcript [Music] This is Food Safety in a Minute. I’m Susie Craig. From Washington State University’s online Lunch and Learn Series, discover how to preserve food safely in a four-part series beginning June 8th. Sixty-minute classes are taught via Zoom and recorded for later viewing, making them ideal for busy schedules. Led by WSU Food Preservation instructor, Jennie Bryan-Goforth, you’ll learn about water bath canning, pressure canning, fermentation, pickling, and food storage methods including freezing, drying, and root cellars. No special equipment is required. Participants receive access to downloadable recipes, guidelines, and educational resources. The $65 registration fee includes all four classes, and scholarships may be available for those with financial need. To register, search online for “Lunch and Learn: Preserve the Harvest with Washington State University”. From Washington State University Extension, this is Food Safety in a Minute. [Music] Resources Lunch and Learn Series – Preserve the Harvest. Washington State University Extension Cougar Canning. https://extension.wsu.edu/foodsafety/food-preservation-online-training-series/. Accessed online 5/31/26. Eventbrite Registration for Lunch and Learn Series – Preserve the Harvest. Washington State University Extension Cougar Canning. www.eventbrite.com/e/lunch-and-learn-preserve-the-harvest-with-washington-state-university-tickets-1984569945129. Accessed online 5/31/26.

    1 min

  2. May 27

    FSM Off This Week 5-27-26

    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]

    23 sec

  3. May 20

    FSM 388: Coolers, Cars, and Bear Boxes: What Goes Where in Your Campground

    Transcript [Music] Welcome to Food Safety in a Minute. In Washington State, we live in bear country. During the day, REI co-op recommends stashing all food in a closed cooler or hard sided vehicle—even for quick bathroom breaks—and whenever you leave camp for a hike. At night, place food and your cooler in a campground bear box when available. Some parks allow storing food in a car; in others it’s prohibited because bears have learned to break into vehicles. Always follow local rules. Never leave a cooler out; raccoons and bears can open latches. “Bear resistant” coolers work only when properly locked with padlocks. If no bear boxes exist, use a bear canister or hang a food bag high, well away from trunks and sleeping areas. From Washington State University Extension, I’m Susie Craig. [Music] Resources REI co-op Expert Advice. Food Storage and Handling for Campers and Backpackers. https://www.rei.com/learn/expert-advice/food-handling-storage.html. Accessed online 3/1/26.

    1 min

  4. May 13

    FSM 387: Cleaning Your Gas BBQ Grill – A Quick Checklist for Food Safety

    Transcript [Music] I’m Susie Craig from Washington State University Extension. Your gas grill will likely need a good cleaning before you cook out this summer. Start with a safety reset by using these guidelines to keep your family safe. • Clear away spiderwebs which may cause a flare-up. • Using a mixture of water and dish soap, spritz the gas line. Look for bubbling indicative of a leak. Repair. • Clean grates, covers on burners, grease and drip trays with hot, soapy water, rinse and air dry. • Weber, the largest grill manufacturer in the United States recommends a 14-minute preheat. Heated food debris turns to ash, easier to brush off. Avoid wire bristles which may break off. Instead use crumpled aluminum foil, or brushes with heat-resistant bristles, frequently inspecting them for wear. Thanks for listening to Food Safety in a Minute. I’m Susie Craig. [Music] Resources United States Department of Agriculture. Press Release 5/13/25. USDA Serves Up Food Safety Guidelines for Your Summer Cookout. www.usda.gov/about-usda/news/press-releases/2025/05/13/usda-serves-food-safety-guidelines-your-summer-cookout. Accessed online 3/1/26. Hope, Paul. Consumer Reports. How to Maintain Your Gas Grill. https://www.consumerreports.org/home-garden/grills/how-to-maintain-your-gas-grill-a1221030268/. Accessed online 3/1/26.

    1 min

  5. May 6

    FSM 386: Food Allergies: The Big Nine

    Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. A food allergy happens when your immune system mistakes certain food proteins as threats and makes IgE antibodies; eating that food again can trigger a reaction. Reactions often start within minutes to two hours and can range from hives or stomach upset to life threatening anaphylaxis. In the United States, the “Big 9” allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. To help you avoid them, FDA requires ingredient lists and clear naming of major allergens on packaged foods, while USDA FSIS enforces similar declarations on meat, poultry, and certain egg products. Always read labels, ask questions when dining out, and carry epinephrine if prescribed by your doctor. I’m Susie Craig for Food Safety in a Minute. [Music] Resources United States Department of Agriculture Food Safety Inspection Service. Food Allergies: The “Big 9”. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-allergies-big-9. Accessed online 3/2/26.

    1 min

  6. Apr 29

    FSM 385: Camping Cooler Tips: Pack it Cold, Eat it Safe

    Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. Planning a car camping trip this summer? Coolers are a key piece of outdoor equipment, keeping perishable food safe to eat. • Pack food cold, frozen if possible. To keep all your perishable foods safe, maintain temperatures of 40 degrees Fahrenheit or below in your cooler. • You’ll need a supply of ice. An easy, inexpensive method is using frozen water bottles. • For food safety, double-bag raw meat, stored on the bottom of the cooler. • Ready-to-eat foods are placed on top in leak-proof containers. • Use a refrigerator thermometer inside your cooler. Keep your cooler in shade, cover with a towel. • Follow the two-hour rule (1 hour if temperatures are 90 degrees). When in doubt, throw it out. Thanks for listening to Food Safety in a Minute, I’m Susie Craig. [Music] Resources REI co-op Expert Advice. Food Storage and Handling for Campers and Backpackers. https://www.rei.com/learn/expert-advice/food-handling-storage.html. Accessed online 3/1/26.

    1 min

  7. Apr 22

    FSM 384: Dark Chocolate and Heavy Metals: What Consumers Should Know

    Transcript [Music] I’m Susie Craig from Washington State University Extension. In 2024, a peer reviewed research study of 72 dark chocolate and cocoa products showed 43% exceeded lead and 35% exceeded cadmium levels of California’s Proposition 65 limits. Read the entire study by linking to Resources for this episode, downloading a free pdf. It’s an interesting way to learn about food safety research. The study received lots of media attention. Should you be concerned if you love eating dark chocolate? Proposition 65 is a much more stringent regulatory standard. Other standards are much lower. For those of us occasionally choosing small amounts of dark chocolate, concern is probably not warranted. However, consumers with regular consumption, additive exposure to lead and cadmium may be a concern. Stay tuned for more research. This is Food Safety in a Minute. Thanks for listening. [Music] Resources Hands, Jacob, M. Anderson, Tod Cooperman. Frontiers in Nutrition. A Multi-year Heavy Metal Analysis of 72 Dark Chocolate and Cocoa Products in the USA. Abstract. July 2024. https://www.researchgate.net/publication/382168261_A_multi-year_heavy_metal_analysis_of_72_dark_chocolate_and_cocoa_products_in_the_USA. Accessed online 3/2/26.

    1 min

  8. Apr 15

    FSM 383: Instant Read Thermometers - Why You Need One

    Transcript [Music] Welcome to Food Safety in a Minute. I’m Susie Craig. How sure are you that your chicken is truly done? An instant read thermometer is the only dependable way to verify food safety, because color and juices can mislead. It confirms meats hit the USDA’s safe minimum temperatures—like 165° Fahrenheit for poultry and 160° Fahrenheit for ground meats—reducing the risk of foodborne illness. It protects flavor and prevents overcooking, letting you pull food at the perfect moment for safety and quality. Use it near the end of cooking, insert the probe into the thickest part, avoid bone, and check more than one spot. From weeknight burgers to holiday turkey, this small tool delivers peace of mind. Make it a habit. Cook confidently every time at home. From Washington State University Extension. This is Food Safety in a Minute. [Music] Resources United States Department of Agriculture – Food Safety and Inspection Service. Safe Minimum Internal Temperature Chart. www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart. Accessed online 3/1/26.

    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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