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 […]
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. […]
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 […]
Episode transcript [Music] This is Food Safety in a Minute, I’m Susie Craig.Keep holiday food delicious and safe following time and temperature guidelines from the United States Department of Agriculture. The temperature danger zone for food safety is 40 to 140 degrees Fahrenheit where disease-causing bacteria multiply quickly possibly causing foodborne illness.Temperature and time matter. […]
Episode transcript [Music] From Washington State University Extension, I’m Susie Craig.Are last minute power outages from a winter storm, failure to thaw your turkey, or an oven which unexpectedly breaks down coming between you and the perfect holiday turkey? The Food Safety and Inspection Service of the United States Department of Agriculture has you covered. […]
Episode transcript [Music] I’m Susie Craig. Welcome to Food Safety in a Minute. It’s a busy time of the year. Minimize time in the kitchen, go easy on your budget, and minimize food waste by taking inventory and using frozen leftovers. Frozen leftovers maintain quality between two and six months of storage. Use the oldest […]
Episode transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. Food, often large quantities of food are part of Thanksgiving celebrations. Here are two suggestions to maximize your budget and minimize food waste while protecting your family from foodborne illness. • Practice the Two-Hour Rule after cooking, serving, and when […]
Episode transcript [Music] From Washington State University Extension, I’m Susie Craig.From Pinterest to online magazines, Thanksgiving recipes are everywhere. The turkey may look picture perfect, but when you combine the busyness of the season, work and family responsibilities, and a 15-pound turkey you make once a year, it’s easy to overlook the basics of food […]
Episode transcript [Music] I’m Susie Craig for Food Safety in a Minute.Is it too early to buy a Thanksgiving turkey? It depends on your personal preference of fresh or frozen. Either way, the timing of your purchase matters for food safety.Turkeys cooled and held at 0 degrees Fahrenheit or below are labeled “frozen” or “previously […]
Episode transcript [Music] From Washington State University Extension, this is Food Safety in a Minute.Do you wonder what’s in your Thanksgiving turkey? Fed corn and soybean meal, turkeys reach maturity in six months. While antibiotics may be used to prevent disease and increase feed efficiency, there is a withdrawal period, so no residues are present […]