![\"ating_out_dining_food_illness_food_safety_001_shutterstock\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/eating_out_dining_food_illness_food_safety_001_shutterstock_1201677928.jpg\")
\t\tFood Safety Training is Essential to Public Health<\/h3>\nAll employees, not just cooks, should be trained on the proper food safety principles and procedures: hosts, servers, managers, food handlers and more. Clear, thorough training procedures for new and existing restaurant employees will eliminate any question regarding\u00a0 food safety.<\/div>\n<\/div>\n\r\n![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\")
Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\nMore\/Enroll<\/a><\/div>\r\n<\/div>\r\n\r\n\r\n- Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n
- Food Manager Training & ANSI Certification - $99.00<\/li>\r\n
- Food Handler Training - only $7.00!<\/li>\r\n
- HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n
- Food Allergy Training - $15.00<\/li>\r\n
- Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<\/div>\n
Food Contamination and Hazards<\/h3>\n
Food contamination refers to food that has been defiled by a harmful microorganism, toxin, substance, or object.<\/p>\n
A food contaminant is any harmful or poisonous agent (biological, chemical, or physical) – that is not naturally inherent to the food itself – in an amount that has the potential to pose a threat to human health or cause illness.<\/p>\n
Because food becomes hazardous by contamination, food contaminants are also referred to as food hazards. A hazard is any source of potential damage, harm, or adverse health effects on something or someone.<\/p>\n
The types of food contamination and the associated food contaminants (hazards) are:<\/p>\n
\n- Biological Contamination<\/strong>
\nBiological contamination includes food contaminants (hazards) such as: bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.<\/li>\n- Chemical Contamination<\/strong>
\nChemical contamination includes food contaminants (hazards) such as: natural toxins (algae, fungi, molds, plants, allergens) and chemical contaminants (pesticides, industrial chemicals, cleaning and sanitizing agents, food additives, drugs, and other toxins).<\/p>\n\n- Allergenic Hazards: <\/strong>Food allergens are a sub-category of natural toxins within chemical hazards. Some people are sensitive to certain proteins in foods. The 8 major food allergens include: milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat, soy, peanuts, and tree nuts.<\/li>\n<\/ul>\n<\/li>\n
- Physical Contamination
\n<\/strong>Physical contamination includes food contaminants (hazards) such as: foreign objects which include glass, metal, plastic, bone chips, hair, insects, pest droppings, and other undesirable particles or objects.
\n<\/strong><\/li>\n<\/ul>\n<\/div>\n![\"food-hazards-food-safety-biological-chemical-physical\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/06\/food-hazards-food-safety-biological-chemical-physical.jpg\")
<\/p>\n
<\/div>\nCross-Contamination<\/strong>
\nCross-contamination is a different type of food contamination. Cross-contamination is the process by which a harmful microorganism, toxin, substance, or object is unintentionally transferred from a person, surface, or object (usually because of improper or unsanitary handling procedures) to contaminate food and result in human illness.<\/p>\nWhat are the main causes of foodborne illness?<\/h3>\n
The CDC states that foodborne infections in the U.S. are most commonly caused by viruses (59%), bacteria (39%), and parasites (2%).<\/p>\n
Among these pathogens (microorganisms that can produce disease), the top five that cause the most foodborne illnesses in the U.S. are:<\/p>\n
\n- Norovirus<\/li>\n
- Salmonella<\/li>\n
- Clostridium perfringens<\/li>\n
- Campylobacter<\/li>\n
- Staphylococcus aureus (Staph)<\/li>\n<\/ul>\n<\/div>\n
\n\t\t\t![\"norovirus_food_illness_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/norovirus_food_illness_safety_001_shutterstock_1103078720.jpg\")
\t\t\n\t\t\tImage Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/p>\n
<\/div>\nDanger Zone (40\u00b0F – 140\u00b0F)<\/h3>\n
Bacteria grows rapidly between the temperatures of 40\u00b0F and 140\u00b0F, doubling in number in as little as 20 minutes. This range of temperatures is called the “Danger Zone.”<\/p>\n
<\/div>\n![\"temperature_damger_zone_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1.jpg\")
<\/p>\n
<\/div>\nTwo-Hour Rule<\/h3>\n
The absolute maximum time for leaving prepared foods at room temperature is 2 hours\u2014including time for preparation, serving and eating. Discard any perishable foods left at room temperature longer than 2 hours. If you are eating outdoors at a picnic or cookout where temperatures are over 90\u00b0F, discard foods after 1 hour.<\/p>\n
<\/div>\n![\"two_hour_rule_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/two_hour_rule_food_safety.jpg\")
<\/p>\n
<\/div>\nAt Risk Groups for Foodborne Illness<\/h3>\n
Foodborne illness can affect anyone who eats contaminated food. However, certain populations are more susceptible to becoming ill with a greater severity of illness. These groups include:<\/p>\n
\n- Pregnant women;<\/li>\n
- Infants and young children;<\/li>\n
- Older adults;<\/li>\n
- People taking certain kinds of medications or with immune systems weakened from medical conditions, such as diabetes, liver disease, kidney disease, organ transplants, HIV\/AIDS, or from receiving chemotherapy or radiation treatment.<\/li>\n<\/ul>\n
Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.<\/p>\n
<\/div>\n![\"At](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/vulnerable_at_risk_groups_food_illness_safety.jpg\")
<\/p>\n
<\/div>\nFood Safety Observations for Dining Out<\/h3>\n
Follow some basic food safety observations for dining out:<\/p>\n
\n- Check Inspection Scores<\/strong>
\nMany state health departments make restaurant health inspection scores available on the web. Check the score before going to the restaurant \u00a0or check when you get there.<\/li>\n- Make Sure the Restaurant Is Clean<\/strong>
\nConfirm that restaurant tables, floors, and utensils are clean. If not, you may want to take your business elsewhere.<\/li>\n- Check That Your Food Is Cooked Thoroughly<\/strong>
\nMeat, fish, poultry, and eggs should be cooked thoroughly to kill germs. If food is served undercooked or raw, send it back.<\/li>\n- Properly Handle Your Leftovers<\/strong>
\nTaking your food to go? Remember to refrigerate within 2 hours of eating out. If food is left in a hot car or temperatures above 90\u00baF, refrigerate it \u00a0within 1 hour. Eat leftovers within 3 to 4 days.<\/li>\n<\/ul>\n<\/div>\n\n\t\t\t![\"eating_out_dining_food_illness_food_safety_leftovers\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/eating_out_dining_food_illness_food_safety_leftovers_002_shutterstock_197864327.jpg\")
\t\t\n\t\t\tImage Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<\/div>\nCDC Infographic (Protect Yourself When Eating Out):<\/h3>\n\n- Download: Protect Yourself When Eating Out <\/span>[PDF]<\/span><\/a><\/li>\n<\/ul>\n<\/div>\n
\n\t\t\t![\"cdc-protect-yourself-when-eating-out-food-safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cdc-protect-yourself-when-eating-out-food-safety.jpg\")
\t\t\n\t\t\tCredit: Centers for Disease Control and Prevention<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<\/div>\nReferences<\/h3>\n\n- Centers for Disease Control and Prevention (CDC). Burden of Foodborne Illness: Findings. Retrieved June 10, 2019, from
\nhttps:\/\/www.cdc.gov\/foodborneburden\/2011-foodborne-estimates.html<\/a><\/li>\n- Centers for Disease Control and Prevention (CDC). Estimates of Foodborne Illness in the United States. Retrieved June 10, 2019, from
\nhttps:\/\/www.cdc.gov\/foodborneburden\/index.html<\/a><\/li>\n- Centers for Disease Control and Prevention (CDC). Attribution of Foodborne Illness: Findings. Retrieved June 10, 2019, from
\nhttps:\/\/www.cdc.gov\/foodborneburden\/attribution\/attribution-1998-2008.html<\/a><\/li>\n- Emerging Infectious Diseases \u2013 January 2011; Vol 17 (1), pp. 7-20. Retrieved June 10, 2019, from
\nhttps:\/\/wwwnc.cdc.gov\/eid\/content\/17\/1\/pdfs\/v17-n1.pdf<\/a><\/li>\n- Centers for Disease Control and Prevention (CDC). Foodborne Illnesses and Germs. Retrieved June 1, 2019, from
\nhttps:\/\/www.cdc.gov\/foodsafety\/foodborne-germs.html<\/a><\/li>\n- Centers for Disease Control and Prevention (CDC). Study: Attribution of Foodborne Illness in the U.S. 1998-2008. Retrieved June 1, 2019, from
\nhttps:\/\/www.cdc.gov\/foodborneburden\/attribution\/attribution-1998-2008.html<\/a><\/li>\n- United States Department of Agriculture (USDA) \u2013 Economic Research Center (ERS). Quantifying the Impacts of Foodborne Illnesses. Retrieved June 1, 2019, from
\nhttps:\/\/www.ers.usda.gov\/amber-waves\/2015\/september\/quantifying-the-impacts-of-foodborne-illnesses\/<\/a><\/li>\n- United States Department of Agriculture (USDA) \u2013 Economic Research Center (ERS). Cost Estimates of Foodborne Illnesses. Retrieved June 1, 2019, from
\nhttps:\/\/www.ers.usda.gov\/data-products\/cost-estimates-of-foodborne-illnesses\/<\/a><\/li>\n- University of Nebraska-Lincoln. Institute of Agriculture and natural Resources. Food Poisoning (Foodborne Illness). Retrieved 23:38, July 7, 2019, from
\nhttps:\/\/food.unl.edu\/food-poisoning-foodborne-illness<\/a><\/li>\n- U.S. Department of Health and Human Services. National Institute of Diabetes and Digestive and Kidney Diseases. Foodborne Illnesses. Retrieved May 10, 2019, from
\nhttps:\/\/www.niddk.nih.gov\/health-information\/digestive-diseases\/foodborne-illnesses<\/a><\/li>\n- Minnesota Department of Health. Causes and Symptoms of Foodborne Illness. Retrieved June 10, 2019, from
\nhttps:\/\/www.health.state.mn.us\/diseases\/foodborne\/basics.html<\/a><\/li>\n- Wikipedia contributors. (2019, June 23). Foodborne illness. In Wikipedia, The Free Encyclopedia. Retrieved July 7, 2019, from
\nhttps:\/\/en.wikipedia.org\/w\/index.php?title=Foodborne_illness&oldid=903114088<\/a><\/li>\n- National Capital Poison Center. Food Poisoning. Retrieved July 7, 2019, from
\nhttps:\/\/www.poison.org\/articles\/2013-apr\/food-poisoning<\/a><\/li>\n- The Bad Bug Book (2nd Edition). U.S. Food & Drug Administration. Center for Food Safety & Applied Nutrition (2012). p.1.
\nhttps:\/\/www.fda.gov\/media\/83271\/download<\/a><\/li>\n<\/ul>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Everyone enjoys a nice break eating out with friends or family. But, food can get contaminated anywhere – and restaurant food workers are a common source of foodborne illness – so it’s important to observe that food safety practices are being followed when eating out.<\/p>\n","protected":false},"author":1,"featured_media":18567,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[1290,82,1268,1329],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16707"}],"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=16707"}],"version-history":[{"count":1,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16707\/revisions"}],"predecessor-version":[{"id":19102,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16707\/revisions\/19102"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/18567"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=16707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=16707"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=16707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n- \r\n
- Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n
- Food Manager Training & ANSI Certification - $99.00<\/li>\r\n
- Food Handler Training - only $7.00!<\/li>\r\n
- HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n
- Food Allergy Training - $15.00<\/li>\r\n
- Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<\/div>\n
Food Contamination and Hazards<\/h3>\n
Food contamination refers to food that has been defiled by a harmful microorganism, toxin, substance, or object.<\/p>\n
A food contaminant is any harmful or poisonous agent (biological, chemical, or physical) – that is not naturally inherent to the food itself – in an amount that has the potential to pose a threat to human health or cause illness.<\/p>\n
Because food becomes hazardous by contamination, food contaminants are also referred to as food hazards. A hazard is any source of potential damage, harm, or adverse health effects on something or someone.<\/p>\n
The types of food contamination and the associated food contaminants (hazards) are:<\/p>\n
- \n
- Biological Contamination<\/strong>
\nBiological contamination includes food contaminants (hazards) such as: bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.<\/li>\n- Chemical Contamination<\/strong>
\nChemical contamination includes food contaminants (hazards) such as: natural toxins (algae, fungi, molds, plants, allergens) and chemical contaminants (pesticides, industrial chemicals, cleaning and sanitizing agents, food additives, drugs, and other toxins).<\/p>\n- \n
- Allergenic Hazards: <\/strong>Food allergens are a sub-category of natural toxins within chemical hazards. Some people are sensitive to certain proteins in foods. The 8 major food allergens include: milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat, soy, peanuts, and tree nuts.<\/li>\n<\/ul>\n<\/li>\n
- Physical Contamination
\n<\/strong>Physical contamination includes food contaminants (hazards) such as: foreign objects which include glass, metal, plastic, bone chips, hair, insects, pest droppings, and other undesirable particles or objects.
\n<\/strong><\/li>\n<\/ul>\n<\/div>\n<\/p>\n<\/div>\nCross-Contamination<\/strong>
\nCross-contamination is a different type of food contamination. Cross-contamination is the process by which a harmful microorganism, toxin, substance, or object is unintentionally transferred from a person, surface, or object (usually because of improper or unsanitary handling procedures) to contaminate food and result in human illness.<\/p>\nWhat are the main causes of foodborne illness?<\/h3>\n
The CDC states that foodborne infections in the U.S. are most commonly caused by viruses (59%), bacteria (39%), and parasites (2%).<\/p>\n
Among these pathogens (microorganisms that can produce disease), the top five that cause the most foodborne illnesses in the U.S. are:<\/p>\n
- \n
- Norovirus<\/li>\n
- Salmonella<\/li>\n
- Clostridium perfringens<\/li>\n
- Campylobacter<\/li>\n
- Staphylococcus aureus (Staph)<\/li>\n<\/ul>\n<\/div>\n
\n\t\t\t \t\t\n\t\t\tImage Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/p>\n
<\/div>\nDanger Zone (40\u00b0F – 140\u00b0F)<\/h3>\n
Bacteria grows rapidly between the temperatures of 40\u00b0F and 140\u00b0F, doubling in number in as little as 20 minutes. This range of temperatures is called the “Danger Zone.”<\/p>\n
<\/div>\n<\/p>\n<\/div>\nTwo-Hour Rule<\/h3>\n
The absolute maximum time for leaving prepared foods at room temperature is 2 hours\u2014including time for preparation, serving and eating. Discard any perishable foods left at room temperature longer than 2 hours. If you are eating outdoors at a picnic or cookout where temperatures are over 90\u00b0F, discard foods after 1 hour.<\/p>\n
<\/div>\n<\/p>\n<\/div>\nAt Risk Groups for Foodborne Illness<\/h3>\n
Foodborne illness can affect anyone who eats contaminated food. However, certain populations are more susceptible to becoming ill with a greater severity of illness. These groups include:<\/p>\n
- \n
- Pregnant women;<\/li>\n
- Infants and young children;<\/li>\n
- Older adults;<\/li>\n
- People taking certain kinds of medications or with immune systems weakened from medical conditions, such as diabetes, liver disease, kidney disease, organ transplants, HIV\/AIDS, or from receiving chemotherapy or radiation treatment.<\/li>\n<\/ul>\n
Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.<\/p>\n
<\/div>\n<\/p>\n<\/div>\nFood Safety Observations for Dining Out<\/h3>\n
Follow some basic food safety observations for dining out:<\/p>\n
- \n
- Check Inspection Scores<\/strong>
\nMany state health departments make restaurant health inspection scores available on the web. Check the score before going to the restaurant \u00a0or check when you get there.<\/li>\n- Make Sure the Restaurant Is Clean<\/strong>
\nConfirm that restaurant tables, floors, and utensils are clean. If not, you may want to take your business elsewhere.<\/li>\n- Check That Your Food Is Cooked Thoroughly<\/strong>
\nMeat, fish, poultry, and eggs should be cooked thoroughly to kill germs. If food is served undercooked or raw, send it back.<\/li>\n- Properly Handle Your Leftovers<\/strong>
\nTaking your food to go? Remember to refrigerate within 2 hours of eating out. If food is left in a hot car or temperatures above 90\u00baF, refrigerate it \u00a0within 1 hour. Eat leftovers within 3 to 4 days.<\/li>\n<\/ul>\n<\/div>\n\n\t\t\t \t\t\n\t\t\tImage Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nCDC Infographic (Protect Yourself When Eating Out):<\/h3>\n
- \n
- Download: Protect Yourself When Eating Out <\/span>[PDF]<\/span><\/a><\/li>\n<\/ul>\n<\/div>\n
\n\t\t\t \t\t\n\t\t\tCredit: Centers for Disease Control and Prevention<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nReferences<\/h3>\n
- \n
- Centers for Disease Control and Prevention (CDC). Burden of Foodborne Illness: Findings. Retrieved June 10, 2019, from
\nhttps:\/\/www.cdc.gov\/foodborneburden\/2011-foodborne-estimates.html<\/a><\/li>\n- Centers for Disease Control and Prevention (CDC). Estimates of Foodborne Illness in the United States. Retrieved June 10, 2019, from
\nhttps:\/\/www.cdc.gov\/foodborneburden\/index.html<\/a><\/li>\n- Centers for Disease Control and Prevention (CDC). Attribution of Foodborne Illness: Findings. Retrieved June 10, 2019, from
\nhttps:\/\/www.cdc.gov\/foodborneburden\/attribution\/attribution-1998-2008.html<\/a><\/li>\n- Emerging Infectious Diseases \u2013 January 2011; Vol 17 (1), pp. 7-20. Retrieved June 10, 2019, from
\nhttps:\/\/wwwnc.cdc.gov\/eid\/content\/17\/1\/pdfs\/v17-n1.pdf<\/a><\/li>\n- Centers for Disease Control and Prevention (CDC). Foodborne Illnesses and Germs. Retrieved June 1, 2019, from
\nhttps:\/\/www.cdc.gov\/foodsafety\/foodborne-germs.html<\/a><\/li>\n- Centers for Disease Control and Prevention (CDC). Study: Attribution of Foodborne Illness in the U.S. 1998-2008. Retrieved June 1, 2019, from
\nhttps:\/\/www.cdc.gov\/foodborneburden\/attribution\/attribution-1998-2008.html<\/a><\/li>\n- United States Department of Agriculture (USDA) \u2013 Economic Research Center (ERS). Quantifying the Impacts of Foodborne Illnesses. Retrieved June 1, 2019, from
\nhttps:\/\/www.ers.usda.gov\/amber-waves\/2015\/september\/quantifying-the-impacts-of-foodborne-illnesses\/<\/a><\/li>\n- United States Department of Agriculture (USDA) \u2013 Economic Research Center (ERS). Cost Estimates of Foodborne Illnesses. Retrieved June 1, 2019, from
\nhttps:\/\/www.ers.usda.gov\/data-products\/cost-estimates-of-foodborne-illnesses\/<\/a><\/li>\n- University of Nebraska-Lincoln. Institute of Agriculture and natural Resources. Food Poisoning (Foodborne Illness). Retrieved 23:38, July 7, 2019, from
\nhttps:\/\/food.unl.edu\/food-poisoning-foodborne-illness<\/a><\/li>\n- U.S. Department of Health and Human Services. National Institute of Diabetes and Digestive and Kidney Diseases. Foodborne Illnesses. Retrieved May 10, 2019, from
\nhttps:\/\/www.niddk.nih.gov\/health-information\/digestive-diseases\/foodborne-illnesses<\/a><\/li>\n- Minnesota Department of Health. Causes and Symptoms of Foodborne Illness. Retrieved June 10, 2019, from
\nhttps:\/\/www.health.state.mn.us\/diseases\/foodborne\/basics.html<\/a><\/li>\n- Wikipedia contributors. (2019, June 23). Foodborne illness. In Wikipedia, The Free Encyclopedia. Retrieved July 7, 2019, from
\nhttps:\/\/en.wikipedia.org\/w\/index.php?title=Foodborne_illness&oldid=903114088<\/a><\/li>\n- National Capital Poison Center. Food Poisoning. Retrieved July 7, 2019, from
\nhttps:\/\/www.poison.org\/articles\/2013-apr\/food-poisoning<\/a><\/li>\n- The Bad Bug Book (2nd Edition). U.S. Food & Drug Administration. Center for Food Safety & Applied Nutrition (2012). p.1.
\nhttps:\/\/www.fda.gov\/media\/83271\/download<\/a><\/li>\n<\/ul>\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Everyone enjoys a nice break eating out with friends or family. But, food can get contaminated anywhere – and restaurant food workers are a common source of foodborne illness – so it’s important to observe that food safety practices are being followed when eating out.<\/p>\n","protected":false},"author":1,"featured_media":18567,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[1290,82,1268,1329],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16707"}],"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=16707"}],"version-history":[{"count":1,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16707\/revisions"}],"predecessor-version":[{"id":19102,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16707\/revisions\/19102"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/18567"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=16707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=16707"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=16707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Centers for Disease Control and Prevention (CDC). Estimates of Foodborne Illness in the United States. Retrieved June 10, 2019, from
- Centers for Disease Control and Prevention (CDC). Burden of Foodborne Illness: Findings. Retrieved June 10, 2019, from
- Make Sure the Restaurant Is Clean<\/strong>
- Check Inspection Scores<\/strong>
- Physical Contamination
- Chemical Contamination<\/strong>
- Biological Contamination<\/strong>