FSM 368: Keep Holiday Foods Safe from Store to Your Table

Transcript [Music] This is Susie Craig from Washington State University Extension. Did you know December grocery sales top $53 billion? With holiday excitement and stress, it’s easy to overlook key food safety steps from the store to your table. Busy schedules, crowded stores, and holiday distractions can lead to unsafe handling of perishable foods such as raw poultry, dairy, seafood, and eggs. Leaving groceries unrefrigerated too long in your car or on a counter allow harmful bacteria to grow. Cross-contamination may occur when raw meat, poultry, or fish sits beside or above fresh produce or baked goods. For memorable and safe dinners, use insulated bags or coolers to transport perishables from the store, always keep raw ingredients separate from ready-to-eat foods, and refrigerate promptly to prevent foodborne illness. This is Food Safety in a Minute from Washington State University Extension. [Music] Resources Academy of Nutrition and Dietetics. Food Shopping Safety Guidelines. https://www.eatright.org/food/planning/smart-shopping/food-shopping-safety-guidelines. Accessed online 10/20/25. Partnership for Food Safety Education. The Core Four Practices. https://fightbac.org/food-safety-basics/the-core-four-practices/. Accessed online 11/5/25.