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Food Safety Information

Program Contact: Anna Kestell, Food Preservation/Safety Education Coordinator
(509) 477-2195 •

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The Holidays are coming!

You can reduce your risk of getting food-borne illnesses by following the Food Safety Guidelines, and by remembering that prevention of food-borne illnesses starts when you buy food, and continues when you store, prepare, cook and serve food at home.

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.


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