{"id":15158,"date":"2019-10-23T03:57:49","date_gmt":"2019-10-23T08:57:49","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=15158"},"modified":"2020-03-06T17:24:12","modified_gmt":"2020-03-06T23:24:12","slug":"halloween-party-candy-food-safety-tips","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/halloween-party-candy-food-safety-tips\/","title":{"rendered":"Halloween Party & Candy Food Safety Tips"},"content":{"rendered":"
Halloween season can bring friends and family fun and many scares, but don’t let one of those scares be food illness. Whether you’re hosting a Halloween party or just going trick-or-treating, educating yourself on the proper food safety practices will help prevent foodborne illness.<\/p>\n
Educate yourself on spook-tacular food safety, while impressing all your guests on the most frightening night of the year!<\/span><\/p>\n By following four simple food safety steps, you can protect the little monsters from getting a food illness:<\/p>\n Bacteria will creep up on you if you let foods sit out too long. Don\u2019t leave perishable goodies, such as meat, poultry, eggs and casseroles in the temperature \u201cDanger Zone\u201d (between 40\u00b0F and 140\u00b0F) over 2 hours; 1 hour in temperatures above 90\u00b0F.<\/p>\n Keep food cold in the refrigerator, in coolers, or on the serving line on ice. Keep hot food in the oven, in heated chafing dishes, or in preheated steam tables, warming trays and\/or slow cookers.<\/p>\n The \u201cCooking for Groups\u201d booklet\u00a0 helps people prepare and serve food safely for large groups. Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n
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Clean \u2013 Separate \u2013 Cook \u2013 Chill<\/h3>\n
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Bacteria Danger Zone & Two Hour Rule<\/h3>\n
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USDA Brochure \u2013 Cooking for Groups<\/h3>\n
\nEnglish Booklet, Full Color<\/a> (PDF, 880kb)<\/p>\n