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 350: It’s Important to Peel Tomatoes Before Canning
Food Safety in a Minute - WSU Extension
1 minute
3 months ago
FSM 350: It’s Important to Peel Tomatoes Before Canning
Transcript
[Music]
Welcome to Food Safety in a Minute. I’m Susie Craig.
Crushed tomatoes, spaghetti sauce, tomato juice, whole tomatoes, tomato ketchup, and tomato paste. Find delicious, and most importantly safe, tested recipes for all things tomato at the National Center for Home Food Preservation, University of Georgia. The Center is easily found online.
Did you know that peeling tomatoes prior to processing and canning is a key factor in food safety? According to the National Center for Home Food Preservation, “skins may interfere with heat penetration during the canning process, leading to under-processing and potentially unsafe products.” “Removing skins not only enhances safety by reducing the bacterial load but also improves the texture and flavor of the finished product. Tomato skin can taste bitter.
Thanks for listening to Food Safety in a Minute from Washington State University Extension.
[Music]
Resources
National Center for Home Food Preservation University of Georgia. Newsflash – Why Should You Peel Tomatoes Before Canning. (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.
