All Episodes

FSM 401: Preserved Relishes and Salads: Small Jars, Big Flavor, Safe Results

FSM 400: Safe Produce Practices During Cyclospora Outbreaks

Trusted Wildfire Food Safety Resources

Protect Yourself when Harvesting Your Garden after Wildfire Smoke/Ash

Wildfire Smoke, Ash, and Your Garden: Is Your Produce Safe?

After a Wildfire: Handling Undamaged Canned Foods

Can Wildfire Smoke Contaminate Food?

Wildfire and Power Outages: Food Safety for Freezers and Refrigerators

Wildfire Food Safety: What’s at Risk – Your Health

FSM 399: Tracing the Cyclospora Outbreak – Not as Easy as You Think

FSM 398: Cyclospora Outbreak Not Finished - Traceback Difficulties

FSM 397: Cyclospora Cases Rise Nationwide; Washington State Not Linked to Outbreak

FSM 396: The Multistate Cyclospora Outbreak is Solved

FSM 395: Cottage Food Law: Selling Jams and Jellies from Home

FSM 394: From Kitchen to Fair: How Home Preserved Foods are Judged

FSM 393: Blue-Ribboned Jellies Start with Food Safety

FSM 392: Peach Season in the Northwest – Preserve the Harvest

FSM 391: Dry Canning Vegetables: An Unsafe Home Canning Practice

FSM 390: Using Splenda® Safely in Home Food Preservation

FSM 389: Attend an Online Lunch and Learn Series: Preserve the Harvest

FSM Off This Week 5-27-26

FSM 388: Coolers, Cars, and Bear Boxes: What Goes Where in Your Campground

FSM 387: Cleaning Your Gas BBQ Grill – A Quick Checklist for Food Safety

FSM 386: Food Allergies: The Big Nine

FSM 385: Camping Cooler Tips: Pack it Cold, Eat it Safe

FSM 384: Dark Chocolate and Heavy Metals: What Consumers Should Know

FSM 383: Instant Read Thermometers - Why You Need One

FSM 382: From Field to Fork: Autonomous Agriculture and Food Safety

FSM 381: Pasteurized Eggs: Food Safety without Sacrifice

FSM 380: Trust on the Menu: What Consumers Think about Food Safety

FSM 379: Consumer Trust in Foodservice

FSM 378: Food Safety Behind Commercial Sun-Dried Tomatoes: Part 2

FSM 377: Food Safety Behind Commercial Sun-Dried Tomatoes: Part 1

FSM 376: Food Safety Behind Dried Fruits

FSM 375: This UN Commission Helps Ensure Worldwide Food Safety

FSM 374: Food Safety and Chocolate

FSM 373: Food Safety for Ramadan

FSM 372: Coloring the Future Naturally: The Shift Away from Synthetic Food Dyes

FSM 371: Ordering In? Six Food Safety Tips for Restaurant Deliveries

FSM 370: New Year, Safe Kitchen: The Core Four Way

FSM 369: Reduce Holiday Food Waste – Leftovers Done Safely

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

FSM 367: Office Party Leftovers: Food Safety First

FSM 366: Plan and Organize a Holiday Buffet: Keep Food Safety in Mind

FSM 365: From Chaos to Calm: Holiday Food Safety for All

FSM 364: Holiday Pies and Desserts: Keep Them Safe, Keep Them Delicious

FSM 363: Celebrate Cranberries: Safe, Homemade Gifts from Your Kitchen

FSM 362: Food Safety Q&A with Dr. Universe

FSM 361: Why Does Chocolate Candy Get Recalled?

FSM 360: Preserve Apple Butter from Washington Apple Harvest

FSM 359: Preserving Flavored Vinegars at Home: Storage and Time for Flavor Development

FSM 358: Preserving Flavored Vinegars at Home: Sterilizing Jars, Bottles, and Lids

FSM 357: Preserving Flavored Vinegars at Home: Flavoring the Vinegar

FSM 356: Making Pasteurized Apple Cider at Home

FSM 355: A Study on Nanoplastics and Pathogenic E.Coli O157: H7.

FSM 354: Pack Safe School Lunches in Four Easy Steps

FSM 353: It’s National Food Safety Month – Cook with Your Kids

FSM 352: Making Safe and Delicious Reduced-Sugar Fruit Spreads

FSM 351: Use Tested Recipes for Jams, Jellies, Preserves, Marmalades, and Conserves

FSM 350: It’s Important to Peel Tomatoes Before Canning

FSM 349: There’s Mold on my Homemade Jelly!

FSM 348: Is it Safe to Double the Recipe When Making and Preserving Jams and Jellies?

FSM 347: Backyard Poultry: Ensuring Your Health and the Health of Your Flock

FSM 346: Backyard Poultry: Things to Know before Starting a Flock

FSM 345: Bird Flu – Signs and Symptoms in People

FSM 344: Bird Flu – What It Means to Consumers

FSM 343: Learning about Chemicals Found Naturally in Food

FSM 342: Chemicals in Food – Friend or Foe

FSM 341: What’s in a Strawberry–Naturally Occurring Chemicals

FSM 340: Phase Out of Petroleum-Based Synthetic Food Dyes

FSM 339: Earthquake Preparedness: Take Care of Your Pets

FSM 338: Earthquake Preparedness: Use Research-Based Resources

FSM 337: Earthquake Preparedness: Choosing Containers for Water Storage

FSM 336: Earthquake Preparedness: Water Supply

FSM 335: Earthquake Preparedness: Gather Non-perishable Food

FSM 334: Earthquake Preparedness: Prepare in a Year – One Hour a Month

FSM 333: Bill Emerson Good Samaritan Food Donation Act

FSM 332: Restaurants Reduce Food Waste Keeping Food Safety in Mind

FSM 331: Buying, Transporting, and Storing Produce From Farmers Markets

FSM 330: Shopping at the Farmers Market – Keep Food Safety in Mind

FSM 329: Ultra-processed Foods and Food Additives

FSM 328: Ultra-processed Foods: Why We Choose Them?

FSM 327: Ultra-processed Foods: Demographics and Our Choices

FSM 326: Ultra-processed Foods: Friend or Foe?

FSM 325: Food and Beverage Trends for 2025

FSM 324: Black History Month: Foot Print Farms – Dr. Cindy Ayers-Elliott

FSM 323: Black History Month: National Black Farmers Association

FSM 322: Food Processors Have a Role in Reducing Heavy Metals in Food

FSM 321: Agriculture Technologies to Reduce Heavy Metals in Food

FSM 320: Heavy Metal Exposure from Our Food Supply

FSM 319: Food Safety Technologies – Smart Sensors in Food Processing

FSM 318: Happy New Year

FSM 317: Temperature Danger Zone and Your Holiday Dinner

FSM 316: Alternate Ways to Cook Holiday Turkey

FSM 315: Why Does Fruitcake Last So Long?

FSM 314: Safely Using Frozen Leftovers During the Busiest Season of the Year

FSM 313: Take Care with Thanksgiving Leftovers: Maximize Your Budget, Minimize Food Waste

FSM 312: Food Safety Resources for Your Thanksgiving Dinner

FSM 311: Fresh or Frozen Turkey for Thanksgiving?

FSM 310: Antibiotics, Additives, and Hormones: Your Thanksgiving Turkey

FSM 309: The Dilemma: What to Do with Chocolate After Halloween

FSM 308: Have a Food-Safe Halloween: Guidelines for Trick or Treating

FSM 307: Food Safety for Halloween Parties

FSM 306: Foodborne Illness Identified with Wastewater Monitoring

FSM 305: Fridgescaping and Food Safety

FSM 304: Teaching Your Children about Food Safety: National Food Safety Education Month

FSM 303: Foreign Objects in Food May Be from Your Kitchen

FSM 302: September is National Food Safety Education Month

FSM 301: Teens, Energy Drinks, and Safety

FSM 300: A Few Food Molds Are Dangerous – Avoid Eating

FSM 299: Are Moldy Foods Safe to Eat?

FSM 298: Foodborne Illness Notification System Enhances Public Health

FSM 297: FINS: New Online Foodborne Illness Reporting in Washington State

FSM 296: Home Food Preservation Resources

FSM 295: Food Safety and Community Supported Agriculture

FSM 294: Purchasing Food on Social Media Sites

FSM 293: Purchasing Food from Farmer’s Markets & Farm Stands

FSM 292: Kitchen Accessories Enhance Summertime Food Safety

FSM 291: Food Safety and Bird Flu (H5N1): Safety of Milk and Milk Products

FSM 290: Food Safety and Bird Flu (H5N1): Anatomy of an Outbreak

FSM 289: Reduce Food Waste at Home with the FoodKeeper App

FSM 288: Storing Opened Soy Sauce – Refrigerator of Pantry

FSM 287: California Testing Baby Food for Heavy Metals

FSM 286: Innovations in Food Safety: Advanced Detection Methods for Disease-Causing Bacteria

FSM 285: Examples of Food Fraud – Food Adulteration

FSM 284: What is Food Adulteration

FSM 283: Be Sure to Ask Guests about Food Allergies

FSM 282: Is Rain Barrel Water Safe for Use in School Gardens?

FSM 281: Check School Garden Soil for Lead

FSM 280: Choose School Garden Location with Food Safety in Mind Food Safety in School Gardens

FSM 279: It’s Food Waste Prevention Week

FSM 278: Lead and Chromium Found in Applesauce: Check Your Pantry

FSM 277: Threat of E. coli in RAW FARM Cheddar Products: Check Your Refrigerator and Freezer

FSM 276: Symptoms of E. coli Foodborne Illness: Seek Immediate Medical Care

FSM 275: E. coli 0157:H7 Outbreak: Linked to Cheddar Cheese from RAW FARM-Brand

FSM 274: Separating Truth from Myth: Wash Ready-to-Eat, Prewashed Lettuce at Home

FSM 273: Separating Truth from Myth: It’s Safe to Reheat Food Left Out for Over Two Hours

FSM 272: Separating Truth from Myth: Local and Organic Food is Always Safe

FSM 271: Separating Truth from Myth: It’s Safe Leaving Food on the Counter During Super Bowl Party

FSM 270: Separating Truth from Myth: Vegetarians Don’t Need to Worry About Foodborne Illness

FSM 269: Separating Truth from Myth: The Five-Second Rule for Dropping Food

FSM 268: Separating Truth from Myth: Does Freezing Kill Harmful Bacteria in Food?

FSM 267: Separating Truth from Myth: Is Food Safe to Eat if it Looks Smells and Feels OK?

FSM 266: Separating Truth from Myth: Why Do Food Safety Myths Persist?

FSM 265: Take the Norovirus Challenge: Healthy Habits for 2024

FSM 264: Eating Raw Cookie Dough May Cause Serious Illness

FSM 263: Sharing Resources with Local Food Banks: Keep Food Safety in Mind

FSM 262: Minimizing Food Waste: Ensuring Food Safety at Holiday Potlucks

FSM 261: Microplastics in Our Food Chain: Emerging Food Safety Concern

FSM 260: Six Steps for a Safe Stuffed Turkey at Home

FSM 259: Navigating Thanksgiving Turkey Safety: USDA Guidelines

FSM 258: Microplastics in Our Food Supply

FSM 257: Reducing Food Waste in Grocery Stores: Dynamic Pricing

FSM 256: Halloween Food Safety: Four Guidelines for Parents

FSM 255: Food Safety Practices to Keep Apples Safe in Grocery Stores

FSM 254: Food Safety Practices of Apple Growers: From Farm to Table

FSM 253: Cosmic Crisp® Apples – Tasty and Safe

FSM 252: Engaging Your Children in Food Safety National Food Safety Month

FSM 251: Five Tips to Improve Food Safety at Home: September is National Food Safety Month

FSM 250: Symptoms of Listeriosis – Contact Your Healthcare Provider

FSM 249: Listeriosis Outbreak in Washington State From Unknown Food Source

FSM 248: Jams, Jellies, Preserves, and Marmalades

FSM 247: Managing Your Home Freezer for Energy Efficiency

FSM 246: Recommended Containers for Freezing Food

FSM 245: Freezing Vegetables, Blanching is Important

FSM 244: Learn About Freezing: Visit the National Center for Home Food Preservation

FSM 243: Freezing Food from the Garden

FSM 242: Take a Food Thermometer - Camping, Boating, Picnics

FSM 241: Best Foods to Take Day Hiking - A Food Safety Perspective

FSM 240: Take Care of Your Cooler - It Will Take Care of You

FSM 239: Family Food Safety on Independence Day

FSM 238: Three Steps to Reducing Risk of Physical Hazards in Your Kitchen

FSM 237: Food Processors Reduce Physical Hazards in Our Food

FSM 236: Physical Hazards Sometimes Found in Food

FSM 235: Safe Home Food Preservation: National Center for Home Food Preservation

FSM 234: Keeping Your Memorial Day Safe: Four Tips for Food Safety

FSM 233: Make Safe Moldable Clay from Flour for Summer Craft Time

FSM 232: Hepatitis A and Consumer Food Safety

FSM 231: Northwest Recalls of Frozen Strawberries

FSM 230: Reporting a Problem with Meat, Poultry, or Eggs

FSM 229: Are You Confused by Date Labels on Food Products?

FSM 228: Serving Safe Ham for Easter

FSM 227: Serving Safe Brisket for Passover

FSM 226: Global Food Traceability: Reduce Foodborne Illness and Food Waste. WA DOE will like it!

FSM 225: Beverage Trends for 2023 and Ice Safety

FSM 224: Packing Waste-Free Lunches with Food Safety

FSM 223: Fish Consumption Advisories in Washington State

FSM 222: Mercury in Fish: Consumption of Canned Tuna

FSM 221: Mercury in Fish: Advice About Eating Fish from FDA

FSM 220: Mercury in Fish: An Overview

FSM 219: February is Black History Month: Honoring Food Scientists

FSM 218: Food Safety, RTE Meals and our U.S. Service Members

FSM 217: Food Safety Research and Product Development: Edible Microbial Tags for Food Traceability

FSM 216: Food Science and Technology: Food Safety Technologies

FSM 215: Food Science and Technology Trends: Food Safety Technologies

FSM 214: Food Science and Technology Trends: Alternative-Protein Trends

FSM 213: What to Do with Holiday Chocolates: Waste Not, Want Not with Food Safety in Mind

FSM 212: Pies and National Pastry Day: Waste Not, Want Not with Food Safety in Mind

FSM 211: National Microwave Oven Day: Waste Not, Want Not with Food Safety in Mind

FSM 210: National Cookie Day: Waste Not, Want Not with Food Safety in Mind

FSM 209: Safely Gifting Home Prepared Food

FSM 208: Last Minute Question About Your Turkey: Talk with an Expert on Thanksgiving Day

FSM 207: I Left the Giblets Inside My Turkey: Is It Safe to Eat?

FSM 206: If You’re a First Timer – Roast the Best Turkey Ever

FSM 205: Stretching Your Thanksgiving Budget: Food Safety First

FSM 204: Make This a Safe Halloween

FSM 203: Safe Cooking Guidelines in Recipes: Recipes and the Cooking Times Newsletter

FSM 202: Safe Cooking Guidelines in Recipes: Hand Washing, Cross Contamination, and Produce

FSM 201: Safe Cooking Guidelines: Safe Minimum Internal Temperatures

FSM 200: Food Safety in a Minute Podcasts: Food Safety Resources from Washington State University

FSM 199: September is National Food Safety Education Month: Research-Based Resources for Food Safety

FSM 198: September is National Food Safety Education Month: Making Safe Choices While Eating Out

FSM 197: September is National Food Safety Education Month: Food Safe Shopping and Storage

FSM 196: Make Your Labor Day BBQ Safe – Focus on Hot Dogs

FSM 195: Guidelines to Keep You Safe: Eating Raw or Undercooked Shellfish

FSM 194: Observational Study – Consumer Poultry Washing

FSM 193: BBQ Chicken with Food Safety in Mind

FSM 192: Symptoms of Disease-Causing Salmonella

FSM 191: Poultry is the Leading Cause of Salmonella

FSM 190: Disease-causing Salmonella - 1.4M Foodborne Illnesses

FSM 189: Pickles and Sauerkraut – Keep Food Safety in Mind

FSM 188: Fermenting Fresh Vegetables – Keep Food Safety in Mind

FSM 187: Stop the Spread of Bird Flu

FSM 186: Infant Botulism

FSM 185: Prevent Botulism: Use Tested, Researched Recipes and Directions

FSM 184: Botulism Outbreaks in Home-Canned Food Products

FSM 183: Botulism is a Serious Foodborne Illness: Symptoms

FSM 182: Follow the Core Four Practices for a Safe Memorial Day

FSM 181: Reducing Food Waste in Washington – What is Food Waste?

FSM 180: Reducing Food Waste in Washington – Our State Plan

FSM 179: Reducing Food Waste in Washington – Consumer Overview

FSM 178: Avoid Using Frozen, Thawed Vegetables in Salads – Cook and Cool Before Using

FSM 177: Jelly Ice Cubes – New Solution for Cold Storage of Perishable Food

FSM 176: Fresh Food Processors Keeping Our Food Safe: Commercial Cold Storage for Perishable Foods

FSM 175: Understanding Organic Food Labels

FSM 174: The Science of Hand Washing: Update on COVID-19 and Hand Washing

FSM 173: The Science of Hand Washing: Warm Water, Cold Water, Contaminated Water

FSM 172: The Science of Hand Washing: Why Scrub for Twenty Seconds

FSM 171: The Science of Hand Washing: When to Wash Your Hands

FSM 170: Food Manufacturing, Food Safety Messages, and Food Safety

FSM 169: Food Safety Research and Product Development: Edible Microbial Tags for Food Traceability

FSM 168: Four 2022 Trends in Food with Food Safety in Mind

FSM 167: Organizing Your Refrigerator for Food Safety

FSM 166: Norovirus: Hand Washing versus Hand Sanitizer

FSM 165: Prevent the Spread of Noroviruses - Number 1 Foodborne Illness in US

FSM 164: Noroviruses in the United States

FSM 163: Protect Yourself from Noroviruses During Your Next Cruise

FSM 162: Noroviruses and Cruise Ships

FSM 161: Refrigerated Holiday Leftovers and Safe Storage Times

FSM 160: Food Safety First for Holiday Dinners

FSM 159: Airports, Planes, and Food Safety

FSM 158: Serving Safe Fish at Holiday Dinners

FSM 157: Plan Ahead for Food Safety During the Holidays

FSM 156: Five Food Safety Tips for Thanksgiving

FSM 155: What is “Clean Eating”?

FSM 154: Food Safety and Big Game – From Hunt to Home

FSM 153: Food Processing, Robots, and Food Safety

FSM 152: Creating and Maintaining a Strong Food Safety Culture

FSM 151: Ensure Safety of Food Produced and Home Delivered FDA Blueprint for Future of Food Safety

FSM 150: Tech-Enabled Traceability: FDA Blueprint for Future of Food Safety

FSM 149: The New Blueprint for Future of Food Safety Food and Drug Administration

FSM 148: Keeping Food Cold and Safe in School Lunch Bags

FSM 147: Preparing and Packing Safe School Lunches

FSM 146: September is National Food Safety Month

FSM 145: Ghost Kitchens and Consumer Food Safety

FSM 144: What is a Ghost Kitchen?

FSM 143: Safely Grilling Fruits and Vegetables

FSM 142: Specialized Thermometers for Safe Grilling

FSM 141: It’s the Potato Salad that Made Me Sick

FSM 140: Safely Canning Fruit Pie Fillings

FSM 139: Canning at Home – What NOT to Do, Ever

FSM 138: Home Canning – Two Misconceptions

FSM 137: Canning at Home – Start with the Basics

FSM 136: Fruit Pie Fillings for Home Canning

FSM 135: Grilling and Food Safety

FSM 134: Food Safety Inspection Service

FSM 133: Listeria and Expectant Mothers

FSM 132: Listeriosis – Symptoms, Diagnosis, and Treatment

FSM 131: What You Can Do to Prevent Listeriosis

FSM 130: Six Tips for Food Safety on Memorial Day

FSM 129: Egg Safety in Your Backyard Poultry Coop

FSM 128: Backyard Poultry and Salmonella

FSM 127: Backyard Poultry: Tips for Food Safety

FSM 126: Closer to Zero: Action Plan for Baby Food

FSM 125: COVID-19 Update: Transmission Through Food or Food Packaging

FSM 124: What’s Included in the Produce Safety Rule?

FSM 123: Food Safety Modernization Act – Produce Safety Rule

FSM 122: Food Safety Tips for Easter: Coloring Eggs

FSM 121: Plant-Based Meat Alternatives: Allergens and Nutritional Claims

FSM 120: Plant-Based Meat Alternatives: Processing and Food Safety

FSM 119: Plant-Based Meat Alternatives: Ingredients and Food Safety

FSM 118: Plant-Based Meat Alternatives: An Overview

FSM 117: Contributions of African Americans to Food and Food Safety

FSM 116: Food Packaging and Food Safety: Sustainable Food Packaging - Smart Packaging

FSM 115: Food Packaging and Food Safety: Sustainable Food Packaging - Eco-design Packaging

FSM 114: Food Packaging and Food Safety: An Overview of Sustainable Food Packaging

FSM 113: Food Packaging and Food Safety: Metal Packaging

FSM 112: Food Packaging and Food Safety: Glass Packaging

FSM 111: Food Packaging and Food Safety: Paper Packaging

FSM 110: COVID-19, Consumers, and Food Safety

FSM 109: Four Food Safety Resolutions for 2021

FSM 108: Ordering In and Holiday Food Safety

FSM 107: Recipe for Safe, Homemade Eggnog

FSM 106: Three Holiday Gifts for Food Safety

FSM 105: Get Your Refrigerator Ready for December Holidays: Prevent Foodborne Illness

FSM 104: Getting Read to Roast Your Turkey

FSM 103: Turkey Basics During the Pandemic

FSM 102: Donating to Food Banks – Keep Food Safety in Mind

FSM 101: Donating Food – Helping Others this Holiday Season

FSM 100: Is It Safe to Can in a Pressure Cooker?

FSM 099: Safety Features in an Electric, Countertop Pressure Cooker

FSM 098: Choosing a Pressure Cooker for Your Family

FSM 097: Safely Pressure-Cooking Family Dinners

FSM 096: Baby Food and Food Safety

FSM 095: Food Safety for Babies

FSM 094: Safely Cooking Convenience Food in Your Microwave

FSM 093: Food Safety Education Activities for Younger Children

FSM 092: Safe Recipe Activity for Youth: Food Safety Education in Your Kitchen

FSM 091: Drying Fruit Leathers

FSM 090: Safe Use of Reusable Shopping Bags

FSM 089: Safely Drying Sunflower Seeds

FSM 088: Send Suspicious Seeds to the Seattle Plant Inspection Office

FSM 087: Summertime Meat and Poultry Food Safety: Using a Smoker or a Covered Grill

FSM 086: Safely Marinating Meat and Poultry for the Grill

FSM 085: COVID 19 and Safely Visiting U-Pick Operations

FSM 084: COVID-19 - Safely Re-Opening Restaurants and Taverns

FSM 083: COVID-19 and 4th of July Celebrations at Home

FSM 082: COVID-19 - Takeout from Your Favorite Restaurant

FSM 081: COVID-19 and Produce Grower Safety Practices

FSM 080: COVID-19 and Farm Stands

Farmers Markets and COVID-19: The New Normal

Farmers Markets and COVID-19: Consumer Guidelines for Safe Shopping

Farmers Markets and COVID-19: Pre-Order Produce

FSM 079: COVID-19 and Fresh Produce

FSM 078: Farmers Markets and COVID-19 – Consumer Guidelines During Shopping

FSM 077: Farmers Markets and COVID-19 – Pre-Order Produce

FSM 076: Farmers Markets and COVID-19 – The New Normal

FSM 075: Online Meal Kits – Delivery and Home Preparation

FSM 074: Online Meal Kits and Food Safety Before You Order

FSM 073: What Kind of Soap is Best for Hand Washing?

FSM 072: Viruses, Soap and Health

FSM 071: Better Way to Wash Your Hands

Better Way To Wash Your Hands

COVID - 19 Simplified - How It Makes You Sick

Clean And Disinfect Household Surfaces

Does The Coronavirus Spread Through Food

Five Steps For Safe Shopping

Important Action Steps For Families

Know When To Stay Home From Shopping

Minimize Shopping Trips, Minimize Stores, Minimize Exposure

Online Meal Kits And Food Safety - Before You Order

Online Meal Kits And Food Safety - Delivery And Home Preparation

Soap, Water, Household Bleach And COVID - 19

Stay At Home Versus Home Stay - Your Perspective

Three Proven Practices

Viruses, Soap And Health

What Kind Of Soap Is Best For Hand Washing

FSM 070: Does the Corona Virus Spread Through Food?

FSM 069: Food Coloring Additives: Food Color Categories

FSM 068: Food Color Additives: The FDA Approval Process

FSM 067: Food Coloring Additives: Resources You Can Use

FSM 066: Food Coloring Additives: Are They Safe?

FSM 065: Investigating Multistate Foodborne Outbreaks and PulseNet

FSM 064: Reporting a Foodborne Illness to Your County Health Department

FSM 063: Food Safety for Older Adults: Steps to Prevent Foodborne Illness

FSM 062: Food Safety for Older Adults: Why You’re At-Risk for Foodborne Illness

FSM 061: Inside Your Refrigerator: Specialized Compartments for Food Safety and Food Quality

FSM 060: Your Refrigerator is Critical for Food Safety

FSM 059: Food Labeling: Difference Between “Use By” and “Best if Used By” Dates

FSM 058: Cleaning and Organizing Your Food Pantry

FSM 057: Let’s Watch Football and Party – Safely Reheating Leftovers

Episode 56: Food Safety And Holiday Traditions

Episode 55: What To Do With Food Gifts At Your Front Door

Episode 54: Shipping Food Gifts To Friends And Family

Episode 53: Time Deliveries Of Food Gifts To Friends And Family

Episode 52: Get Answers To Last Minute Food Safety Questions

Episode 51: Safely Thawing Your Holiday Turkey

Episode 50: Traditional Holiday Pumpkin Pie Safety

Episode 49: Does Your Pumpkin Pie Need To Be Refrigerated

Episode 48: Core Practice CHILL

Episode 47: Core Practice COOK

Episode 46: Core Practice SEPARATE

Episode 45: Core Practice CLEAN

Episode 44: Learn About The Partership For Food Safety Education

Episode 43 - What You Need To Know About The USDA Organic Seal

Episode 42 - Food Safety And Home Food Deliveries With Drones And Driverless Cars

Episode 41: Packing Safe School Lunches for Your Children

Episode 40: How Long Can I Safely Store Food?

Episode 39: Drying Herbs From Your Backyard

Episode 38: 4 - H, Fairs, And Food Safety

Episode 37: Fairs And Food Safety

Episode 36: Fairs And Petting Zoos – Keeping Children Safe

Episode 35: Online Resources For Food Preservation

Episode 34: Purchasing A Boiling Water Canner

Episode 33: Purchasing An Electric Food Dehydrator

Episode 32: Purchasing A Pressure Canner

Episode 31: Home Food Preservation – News You Can Use

Episode 30: Melons: Safe Handling Practices

Episode 29: Keep Produce From Farmers Markets Safe

Episode 28: Fruit And Vegetable Safety Begins On The Farm

Episode 27: Preventing Foodborne Illness

Episode 26: Food Safety In Your Garden: Ensuring Food Safety After Harvest

Episode 25: Food Safety In Your Garden: Harvesting Your Produce

Episode 24: Food Safety In Your Garden: Growing Your Garden

Episode 23: Food Safety In Your Garden: Preparation For Planting

Episode 22: Kitchen Towels, Sponges, And Dish Cloths

Episode 21: Egg Facts - Egg Storage

Episode 20: Egg Facts - Green Eggs & Ropey Strands In Egg Whites

Episode 19: Egg Facts - Safely Hiding Easter Eggs

Episode 18: Egg Facts - Safely Coloring Easter Eggs

Episode 17: Storage Times For Commercially Canned Foods

Episode 16: Special Food Safety Tips For Senior Citizens

Episode 15: Fruit And Vegetable Safety - Safely Storing Fresh Fruits And Vegetables

Episode 14: Potentially Hazardous Foods

Episode 13: Is It Safe To Eat? Food Left Out Over Night

Episode 12: Thermometers In Your Kitchen – Part Two

Episode 11: Thermometers In Your Kitchen – Part One

Episode 10: Accidents In The Kitchen - Knife Safety

Episode 9: Is It Safe To Re-freeze Food?

Episode 8: Cleaning Your Freezer

Episode 7: Freezer Management 101

Episode 6: Power Outage - Focus On Freezers

Episode 5: Power Outage - Focus On Refrigerators

Episode 4: Holiday Advice - Freezing Holiday Leftovers

Episode 3: Holiday Advice - Three Food Safety Tips For The Holidays

Episode 2: Holiday Advice - Safe Food Preparation For The Holidays

Episode 1: Holiday Advice - Food Safety And Buffets