![\"bbq_grilling_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/bbq_grilling_food_safety00050.jpg\")
\t\tStatistics show that 80% of people will attend a July 4th holiday weekend barbecue, picnic or a cookout. Likewise, July 4th is the #1 grilling event with 73% of people firing up the grill.<\/p>\n
Remember, there are certain food safety tips and procedures that must be followed to prevent foodborne illness. Cooking for groups – where foods are left out for long periods – leaves the door open for uninvited guests – bacteria that can cause foodborne illness.<\/p>\n
Some of the more common culprits of foodborne illnesses include E. coli, Salmonella<\/em> and Campylobacter<\/em>, resulting in a variety of gastrointestinal symptoms, ranging from mild to severe. In fact, 1 in 6 Americans will get sick from food poisoning every year.<\/p>\n By following four simple steps, you can protect your families and friends by keeping 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.<\/p>\n Keep your food safe and have a great 4th of July celebration!<\/p>\n On the 4th of July holiday weekend, millions of Americans will be gathering with family and friends with tasty, patriotic dishes in backyard grilling parties or picnics.<\/p>\n However, foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.<\/p>\n","protected":false},"author":1,"featured_media":19812,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[1289],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16581"}],"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=16581"}],"version-history":[{"count":3,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16581\/revisions"}],"predecessor-version":[{"id":19815,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16581\/revisions\/19815"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/19812"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=16581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=16581"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=16581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n\r\n
Clean – Separate – Cook – Chill<\/h3>\n
![\"food_safety_clean_separate_cook_chill\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_safety_clean_separate_cook_chill.jpg\")
<\/p>\n\n
\n<\/strong><\/li>\n\n
\n145\u00b0 F for fish.
\n160\u00b0 F for hamburgers and other ground beef.
\n165\u00b0 F for all poultry and pre-cooked meats like hot dogs.<\/li>\n<\/ul>\n<\/li>\nThe Temperature Danger Zone<\/h3>\n
\n
![\"Two](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/two_hour_rule_food_safety.jpg\")
<\/p>\nAdditional Resources – Cooking for Groups Food Safety<\/h3>\n
\n