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 348: Is it Safe to Double the Recipe When Making and Preserving Jams and Jellies?
Food Safety in a Minute - WSU Extension
1 minute
4 months ago
FSM 348: Is it Safe to Double the Recipe When Making and Preserving Jams and Jellies?
Transcript
[Music]
It’s food preservation season. Welcome to Food Safety in a Minute.
Making jam and jelly, a family tradition, for others a way to reduce food waste, and a fantastic way to preserve extra fruit. Is it OK to double the recipe of jams and jellies as you preserve them?
The National Center for Home Food Preservation recommends against doubling recipes of jams and jellies. Testing shows doubling “can disrupt the balance of ingredients, potentially preventing the batch from setting properly.” It also “increases the cooking time, which may result in undesirable textures or burning of the jam or jelly.” It may even lead to uneven cooking before processing, increasing food safety risks. Always use a tested recipe from the National Center for Home Food Preservation or Washington State University.
From Washington State University Extension, this is Susie Craig.
[Music]
Resources
National Center for Home Food Preservation University of Georgia. Newsflash – Can I Double the Recipe? (Revised 6/25/25). https://nchfp.uga.edu/newsflash. Assessed 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.
