{"id":16199,"date":"2019-12-25T06:03:07","date_gmt":"2019-12-25T12:03:07","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=16199"},"modified":"2020-03-06T17:24:08","modified_gmt":"2020-03-06T23:24:08","slug":"food-safety-for-easter-gatherings","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/food-safety-for-easter-gatherings\/","title":{"rendered":"Food Safety Tips for the Holiday Meal"},"content":{"rendered":"
Whichever cultural event you celebrate, the holidays are filled with special memories and family gatherings – and one of the favorite parts for many people is the cooking – everyone\u2019s favorite dishes.<\/span><\/p>\n Food safety is probably not the first thing\u00a0 people think about when planning a special holiday dinner. But to keep your gathering from being memorable for the wrong reasons,\u00a0 it’s important to use food safety principles to not share a foodborne illness.<\/p>\n When preparing for your special event, remember that harmful bacteria are everywhere and can make people sick. This problem is more serious than many people realize. In fact, 1 in 6 Americans will get sick from food illness every year.<\/p>\n By following four simple steps, you can protect your families and friends and keep your food safe.<\/p>\n Bacteria multiply rapidly between 40\u00b0F and 140\u00b0F. To keep food out of this “Danger Zone,” keep cold food cold and hot food hot. 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. This brochure helps people prepare and serve food safely for large groups.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Happy Holidays! Food safety is probably not the first thing people think about when planning a special holiday dinner. To keep your gathering from being memorable for the wrong reasons,\u00a0 it’s important to use food safety principles to reduce the risk of foodborne illness.<\/p>\n","protected":false},"author":1,"featured_media":17216,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[1318,82,1289,1254],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16199"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=16199"}],"version-history":[{"count":7,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16199\/revisions"}],"predecessor-version":[{"id":19331,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16199\/revisions\/19331"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/17216"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=16199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=16199"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=16199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\t\t
Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n
\r\n
Clean – Separate – Cook – Chill<\/h3>\n
\n
\n
<\/p>\n
Temperature Danger Zone & 2 Hour Rule<\/h3>\n
Never leave perishable foods, such as meat, poultry, eggs and casseroles in the “Danger Zone” over 2 hours; 1 hour in temperatures above 90\u00b0F.<\/p>\n<\/p>\n
USDA Booklet – Cooking for Groups<\/h3>\n
\n
<\/a><\/p>\n
Additional Resources – Cooking for Groups Food Safety<\/h3>\n
\n
\nPrepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings.<\/li>\n
\nIf a meal must be delayed or cancelled, food must be handled “just right” to remain safe.<\/li>\n
\nWhen foods are left out for long periods, you may have uninvited guests \u2014 bacteria that cause foodborne illness.<\/li>\n<\/ul>\n