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 to dry. Organize counter space. Keep raw meat separate from ready-to-eat foods and designate cutting boards for each. Use a food thermometer to ensure meats reach safe internal temperatures: 165°F for poultry and 160°F for ground meats. Don’t leave perishable foods out for more than two hours. Refrigerate leftovers promptly to prevent bacteria growth.
Organization goes a long way in protecting your guests and preserving your peace of mind. Enjoy a safe, joyful, and chaos-free holiday season!
From Washington State University Extension, this is Food Safety in a Minute.
[Music]
Resources
USDA Food Safety and Inspection Service – Food Safety.gov. Food Safety Tips for the Holidays.
https://www.foodsafety.gov/blog/food-safety-tips-holidays#:~:text=Many%20holiday%20favorites%20contain%20raw,who%20has%20used%20the%20toilet. Accessed online 11/1/25.
All content for Food Safety in a Minute - WSU Extension is the property of Food Safety in a Minute and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
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 to dry. Organize counter space. Keep raw meat separate from ready-to-eat foods and designate cutting boards for each. Use a food thermometer to ensure meats reach safe internal temperatures: 165°F for poultry and 160°F for ground meats. Don’t leave perishable foods out for more than two hours. Refrigerate leftovers promptly to prevent bacteria growth.
Organization goes a long way in protecting your guests and preserving your peace of mind. Enjoy a safe, joyful, and chaos-free holiday season!
From Washington State University Extension, this is Food Safety in a Minute.
[Music]
Resources
USDA Food Safety and Inspection Service – Food Safety.gov. Food Safety Tips for the Holidays.
https://www.foodsafety.gov/blog/food-safety-tips-holidays#:~:text=Many%20holiday%20favorites%20contain%20raw,who%20has%20used%20the%20toilet. Accessed online 11/1/25.
FSM 347: Backyard Poultry: Ensuring Your Health and the Health of Your Flock
Food Safety in a Minute - WSU Extension
1 minute
4 months ago
FSM 347: Backyard Poultry: Ensuring Your Health and the Health of Your Flock
Transcript
[Music]
This is Susie Craig. Welcome to Food Safety in a Minute.
Backyard chickens are often central to family life and your food budget. With the ongoing outbreak of bird flu, however, consumers have important responsibilities protecting birds, their families, and potential spread to commercial flocks. There have been confirmed cases of bird flu in backyard flocks, likely spread to your flock by wild birds.
Learn what it takes to raise poultry successfully and safely. Search online for Defend the Flock Resource Center from the United States Department of Agriculture. Resources are available in English, Spanish, Chinese, Vietnamese, and Arabic. They include checklists for your backyard coop, tips to keep your flock healthy, and checklists to protect your flock against wild birds, rodents, and insects.
From Washington State University Extension, I’m Susie Craig.
[Music]
Resources
United States Department of Agriculture – Animal and Plant Health Inspection Service. Defend the Flock Resource Center. https://www.cdc.gov/healthy-pets/media/pdfs/2024/07/DFWED_Backyard-Flock-Checklist_508.pdf. Accessed online 6/28/25.
Food Safety in a Minute - WSU Extension
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 to dry. Organize counter space. Keep raw meat separate from ready-to-eat foods and designate cutting boards for each. Use a food thermometer to ensure meats reach safe internal temperatures: 165°F for poultry and 160°F for ground meats. Don’t leave perishable foods out for more than two hours. Refrigerate leftovers promptly to prevent bacteria growth.
Organization goes a long way in protecting your guests and preserving your peace of mind. Enjoy a safe, joyful, and chaos-free holiday season!
From Washington State University Extension, this is Food Safety in a Minute.
[Music]
Resources
USDA Food Safety and Inspection Service – Food Safety.gov. Food Safety Tips for the Holidays.
https://www.foodsafety.gov/blog/food-safety-tips-holidays#:~:text=Many%20holiday%20favorites%20contain%20raw,who%20has%20used%20the%20toilet. Accessed online 11/1/25.
