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 365: From Chaos to Calm: Holiday Food Safety for All
Food Safety in a Minute - WSU Extension
1 minute
1 day ago
FSM 365: From Chaos to Calm: Holiday Food Safety for All
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.
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.
