![\"mlk-day-party-food-safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/01\/mlk-day-party-food-safety.jpg\")
\t\tFood Illness Statistics<\/h3>\n
Food illness, sometimes called food poisoning, is a common but preventable condition caused by eating foods contaminated with harmful pathogens.<\/p>\n
According to the CDC, each year about 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.<\/p>\n
![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
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When eating outdoors, remember that food can get contaminated anywhere \u2013 so it\u2019s important to always follow sound food safety practices \u2013 no matter who prepares the meal or where you eat it.\u00a0 Just because someone else cooked for you, doesn\u2019t mean you can let your guard down when it comes to food safety.<\/p>\n
<\/div>\n\n\t\t\t ![\"veterans_day_weekend_bbq_party_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/veterans_day_weekend_bbq_party_food_safety_illness_006_shutterstock_274127549.jpg\")
\t\t\n\t\t\tImage Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nFoodborne Illness Signs and Symptoms<\/h3>\n
Foodborne bacteria, in large enough numbers, may cause food poisoning, symptoms similar to gastroenteritis or \u201cstomach flu\u201d. Some of the symptoms include stomach cramps, nausea, vomiting, diarrhea, and fever.<\/p>\n
Foodborne illness symptoms can begin – as early as hours after – and as late as weeks after – the consumption of the contaminated food.<\/p>\n
<\/div>\n\n\t\t\t ![\"gastroenteritis_food_illness_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3.jpg\")
\t\t\n\t\t\tImage Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nVulnerable Groups<\/h3>\n
Anyone can get a foodborne illness, but people in certain groups are more likely to get sick and to have a more serious illness. These groups are:<\/p>\n
- \n
- Young children<\/li>\n
- Pregnant women<\/li>\n
- Adults aged 65 and older<\/li>\n
- People with weakened immune systems<\/li>\n<\/ul>\n<\/div>\n
![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/10\/vulnerable_at_risk_groups_food_illness_safety.jpg\")
<\/p>\n<\/div>\nClean – Separate – Cook – Chill<\/h3>\n
By following four simple steps, you can help keep your food safe.<\/p>\n
- \n
- Clean \u2013 <\/strong>Wash hands and surfaces often.<\/li>\n
- Separate \u2013 <\/strong>Avoid cross-contamination by keeping plenty of clean utensils and platters handy and not reusing them when handling different raw meat and poultry products.
\n<\/strong><\/li>\n- Cook \u2013 <\/strong>To kill harmful bacteria and avoid illness, use a food thermometer to ensure food is cooked thoroughly and has reached a safe internal temperature. The USDA recommends the following minimal internal temperatures:\n
- \n
- 145\u00b0F for whole cuts of beef, pork, lamb and veal. Ensure a stand-time of 3 minutes at this temperature.
\n145\u00b0F for fish.
\n160\u00b0F for hamburgers and other ground beef.
\n165\u00b0F for all poultry and pre-cooked meats like hot dogs.<\/li>\n<\/ul>\n<\/li>\n - Chill \u2013 <\/strong>Keep food cold until ready to grill and Refrigerate food within two hours after cooking\u00a0 (1 hour for outdoor temperatures of 90 degrees or higher).<\/li>\n<\/ul>\n<\/div>\n
![\"mlk_day_food_safety_clean_separate_cook_chill\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/01\/mlk_day_food_safety_clean_separate_cook_chill.jpg\")
<\/p>\n<\/div>\nBacteria Danger Zone<\/h3>\n
Bacteria multiply rapidly between 40\u00b0F and 140\u00b0F. Never leave perishable foods, such as meat, poultry, eggs and casseroles in the \u201cDanger Zone\u201d over 2 hours; 1 hour in temperatures above 90\u00b0F.<\/p>\n
- \n
- Keep food cold in the refrigerator, in coolers, or on the serving line on ice.<\/li>\n
- Keep hot food in the oven, in heated chafing dishes, or in preheated steam tables, warming trays and\/or slow cookers.<\/li>\n<\/ul>\n<\/div>\n
![\"two_hour_rule_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/11\/two_hour_rule_food_safety.jpg\")
<\/p>\n<\/div>\nUSDA Brochure \u2013 Cooking for Groups<\/h3>\n
The \u201cCooking for Groups\u201d brochure helps people prepare and serve food safely for large groups such as reunions, dinners, and community gatherings. Booklet, Full Color<\/a> (PDF)<\/p>\n
<\/div>\n><\/p>\n
\n\t\t\t ![\"group_cooking_party_family_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/01\/group_cooking_party_family_food_safety_illness_009_shutterstock_1426362020.jpg\")
\t\t\n\t\t\tImage Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nAdditional Resources – Cooking for Groups Food Safety<\/h3>\n
- \n
- 7 Food Safety Steps for Successful Community Meals<\/a> | PDF<\/a><\/li>\n
- Cooking for Groups: A Volunteer’s Guide to Food Safety<\/a> (USDA)<\/a><\/li>\n
- Holiday or Party Buffets<\/a> (USDA)<\/li>\n<\/ul>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"Preparing for a festive Martin Luther King Jr. Day event? During this special day, people will gather together in celebration and also enjoy tasty food. But, cooking for groups \u2013 where foods are left out for long periods \u2013 leaves the door open for bacteria which can cause a food illness.<\/p>\n","protected":false},"author":1,"featured_media":19435,"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\/17325"}],"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=17325"}],"version-history":[{"count":3,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17325\/revisions"}],"predecessor-version":[{"id":19436,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17325\/revisions\/19436"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/19435"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=17325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=17325"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=17325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Cooking for Groups: A Volunteer’s Guide to Food Safety<\/a> (USDA)<\/a><\/li>\n
- 7 Food Safety Steps for Successful Community Meals<\/a> | PDF<\/a><\/li>\n
- Separate \u2013 <\/strong>Avoid cross-contamination by keeping plenty of clean utensils and platters handy and not reusing them when handling different raw meat and poultry products.
- Clean \u2013 <\/strong>Wash hands and surfaces often.<\/li>\n