Food Safety

When it comes to food safety, we all know the basics: wash your hands after handling raw meat, rinse your produce, and try not to eat raw cookie dough (but we won’t judge you if you do). But how good are we when it comes to the lesser-known food precautions? How often do we need to be switching out our sponges, and what’s harmful about putting hot food in the fridge? Now that we’re all cooking more from home, we need to be extra careful about keeping our bodies safe from foodborne illness. Joining us on the show this morning is Natalie Seymour, a Food Safety Extension Associate, here to discuss how to separate delicious food from dangerous germs