FSM 373: Food Safety for Ramadan

Transcript [ Music ] From Washington State University Extension, this is Food Safety in a Minute. Mid-February marks the start of Ramadan for Muslims around the world. The exact date depends on moon settings. Ramadan includes 30 days of fasting from dawn until sunset. After sunset, families look forward to home-cooked meals and community events with food. The USDA has recommendations for keeping your family dinners safe. • Cook lamb, beef, and poultry to safe internal temperatures. Use a thermometer to test. Poultry, 165 degrees Fahrenheit. Lamb and beef, whole cuts to 145 degrees Fahrenheit. Ground lamb and ground beef, 160 degrees Fahrenheit. • Keep hot food hot above 140 degrees Fahrenheit. • Keep cold food cold below 40 degrees Fahrenheit. • Avoid leaving perishable food at room temperature for more than 2 hours. Cool and store. Thanks for listening, I’m Susie Craig. [ Music ] Resources Sattar, Zoya. Food Safety and Inspection Service. United States Department of Agriculture. Food Safety Do’s and Don’ts for Ramadan. Accessed online 1/8/2026. www.fsis.usda.gov/news-events/news-press-releases/food-safety-dos-and-donts-ramadan.