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Food Safety Information

Program Contact: Anna Kestell, Food Preservation/Safety Education Coordinator
(509) 477-2195 • anna.kestell@wsu.edu

" "Spring is coming!

When you’re shaking off the winter with spring cleaning, it’s a great time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator. Salmonella, Staphylococcus, E. coli and Listeria are just some of the bacteria that may be hanging out in your kitchen. While you can’t see or smell BAC! — short for bacteria– they are everywhere, and they especially like moist environments. A clean and dry kitchen helps Fight BAC!® and protect you and your family from food borne illness.

Safe Minimum Internal Temperature Chart

 

Food Recall Information

National Center for Home Food Preservation

USDA Food Safety and Inspection Service

Centers for Disease Control

Note: Some WSU Extension web sites provide links to external sites for the convenience of users. These external sites are not managed by the WSU Extension. Furthermore, WSU Extension does not review, control or take responsibility for the content of these sites, nor do these sites implicitly or explicitly represent official positions and policies of WSU Extension.

FSMA

Food Safety Modernization Act

Produce Safety

The FSMA Produce Safety rule was made final on January 26, 2016, and establishes science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption.

For more complete information on all of the rules, go to FDA FSMA Regulations.

Preventive Controls for Human Foods – FSPCA

If you manufacture, process, pack, hold, and/or transport any other kinds of food for human or animal consumption, you may be subject to additional FSMA rules that cover those products or practices.

These may include the following rules:

Preventive Controls for Human Food Final Rule (PDF: 156KB)
Sanitary Transportation of Human and Animal Food Final Rule (PDF: 113KB).

Food Safety at WSU

 

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