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 353: It’s National Food Safety Month – Cook with Your Kids
Food Safety in a Minute - WSU Extension
1 minute
2 months ago
FSM 353: It’s National Food Safety Month – Cook with Your Kids
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 with recipes that incorporate food safety practices.
The Partnership for Food Safety Education offers free kid-friendly recipes, coloring pages, and games online. Search The Healthy Lunch – A Cookbook for Young Cooks. Kids and teens created this free cookbook with 14 delicious recipes, healthy ingredients, and nutrition labels. Recipes include food safety practices: Handwashing, cooking temperatures, avoiding cross-contamination, and safe produce handling. Forty-eight pages of fun and food safety!
From Washington State University Extension, thanks for listening.
[music]
Resources
Partnership for Food Safety Education. The Healthy Lunch: A Cookbook for Young Cooks. https://fightbac.org/wp-content/uploads/2021/06/THE-HEALTHY-LUNCH-PDF-FINAL.pdf. Accessed online 8/11/25.
Utter, Jennifer, N. Larson, M. Laska, M. Winkler, and D. Meumark-Sztainer. Self-Perceived Cooking Skills in Emerging Adulthood Predict Better Dietary Behaviors and Intake 10 Years Later: A Longitudinal Study. Journal of Nutrition Education and Behavior. Volume 50, Issue 5, p 494-500. May 2018. https://pmc.ncbi.nlm.nih.gov/articles/PMC6086120/. Accessed online 8/11/25.
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.
