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Coronavirus COVID-19

We are open to clients. If you plan to visit our facility and are not fully vaccinated, we ask that you wear a face covering and maintain appropriate distance. (You are considered fully vaccinated two weeks after the final vaccine in the series.)

Food Safety Information

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

It is important to keep raw meat away from other food. Tips to avoid cross contamination:

  • Wash hands after handling raw
  • Wash and sanitize all food-contact surfaces that touch raw
  • Prepare raw meat in an area away from other
  • Use a separate cutting board for raw
  • Store raw meat below other foods in the refrigerator and
  • Store meat with a higher cooking temperature (like chicken) below meat with a lower cooking temperature (like fish).

 

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 at WSU

 

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