Transcript [ Music ] Welcome to Food Safety in a Minute, I’m Susie Craig. Chocolate and Valentines Day go hand in hand. With low water activity and high fat content, chocolate is considered a low-risk food. However, food processors follow Good Manufacturing Practices and Hazard Analysis and Critical Control Point systems to ensure food safety. […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]