{"id":19041,"date":"2019-11-03T18:24:49","date_gmt":"2019-11-04T00:24:49","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=19041"},"modified":"2020-03-06T17:24:10","modified_gmt":"2020-03-06T23:24:10","slug":"ground-beef-food-safety","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/ground-beef-food-safety\/","title":{"rendered":"Ground Beef Food Safety"},"content":{"rendered":"<p>All meat potentially contains harmful bacteria that\u2014if not destroyed by cooking to a proper temperature\u2014can cause foodborne illness.<\/p>\n<p>Furthermore, if bacteria are present when beef is ground, then more of the meat surface is exposed to the harmful bacteria. Grinding allows any bacteria present on the surface to be mixed throughout the meat.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19042 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_hamburger_food_safety_illness_023_shutterstock_592466789.jpg\" alt=\"ground_beef_hamburger_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_hamburger_food_safety_illness_023_shutterstock_592466789.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_hamburger_food_safety_illness_023_shutterstock_592466789-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_hamburger_food_safety_illness_023_shutterstock_592466789-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_hamburger_food_safety_illness_023_shutterstock_592466789-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_hamburger_food_safety_illness_023_shutterstock_592466789-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/hands-holding-fresh-delicious-burgers-french-592466789\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Cook to Safe Internal Min. Temperature<\/h3>\n<p>To destroy harmful bacteria in ground beef, cook it to a safe minimum internal temperature of 160\u00b0F.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-18666 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_min_safe_cooking_temperature_food_safety_001.jpg\" alt=\"ground_beef_min_safe_cooking_temperature_food_safety\" width=\"1024\" height=\"538\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_min_safe_cooking_temperature_food_safety_001.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_min_safe_cooking_temperature_food_safety_001-125x66.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_min_safe_cooking_temperature_food_safety_001-250x131.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_min_safe_cooking_temperature_food_safety_001-768x404.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_min_safe_cooking_temperature_food_safety_001-696x366.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>What kind of bacteria can be in ground beef?<\/h3>\n<p>The pathogenic (illness-causing) bacteria generally found in ground beef are <em>E. coli<\/em> and <em>Salmonella.<\/em>\u00a0These harmful bacteria cannot be seen or smelled.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/CvbV9WQhlc8\" width=\"854\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<div style=\"clear:both; margin-bottom:20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Safety Training\" href=\"http:\/\/foodsafetytrainingcertification.com\/food-safety-training-types\/\">More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 0px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager Training & ANSI Certification - $99.00<\/li>\r\n<li>Food Handler Training - only $7.00!<\/li>\r\n<li>HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n<li>Food Allergy Training - $15.00<\/li>\r\n<li>Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear:both; margin-bottom:20px;\"><\/div>\n<h3>Temperature Danger Zone<\/h3>\n<p>Bacteria multiply rapidly in the &#8220;Danger Zone&#8221; \u2014 temperatures between 40\u00b0F and 140\u00b0F.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-18454\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1.jpg\" alt=\"temperature_damger_zone_food_safety\" width=\"1024\" height=\"538\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1-125x66.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1-250x131.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1-768x404.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1-696x366.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1-799x420.jpg 799w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Four Basic Food Safe Steps<\/h3>\n<p>In every step of food preparation, follow the four basic rules \u2014 Clean, Separate, Cook, and Chill.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18586 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill.jpg\" alt=\"food_safety_clean_separate_cook_chill\" width=\"1024\" height=\"531\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill-125x65.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill-250x130.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill-768x398.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill-696x361.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>CLEAN<\/h3>\n<p><strong>Wash hands and surfaces often.<\/strong> Unless you wash your hands, utensils, and surfaces the right way, you could spread bacteria to your food, and your family. Wash your hands with soap and warm water for 20 seconds before and after handling ground beef to make sure you don&#8217;t spread bacteria.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19046 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/hand_washing_proper_food_safety_illness_006_shutterstock_734380024.jpg\" alt=\"hand_washing_proper_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/hand_washing_proper_food_safety_illness_006_shutterstock_734380024.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/hand_washing_proper_food_safety_illness_006_shutterstock_734380024-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/hand_washing_proper_food_safety_illness_006_shutterstock_734380024-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/hand_washing_proper_food_safety_illness_006_shutterstock_734380024-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/hand_washing_proper_food_safety_illness_006_shutterstock_734380024-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/washing-hands-soap-734380024\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>SEPARATE<\/h3>\n<p><strong>Keep raw and ready-to-eat meats separate.<\/strong>\u00a0 Make it a household rule to use the refrigerator meat drawer for ready-to-eat foods, like cheese and deli meats, and do not store raw foods here.\u00a0 (Or, if you use the meat drawer for raw meats, store ready-to-eat foods in another location in the refrigerator.)<\/p>\n<p><strong>Wash hands thoroughly before and after handling raw ground beef.<\/strong> Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.\u00a0 As an extra precaution, a solution made from one teaspoon of unscented chlorine bleach in one quart of water can be used to sanitize the clean kitchen tools.<\/p>\n<p><strong>Use separate plates to carry raw ground beef<\/strong> patties to the cooking area and cooked patties to the serving area.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18667 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_hamburger_food_safety_illness_021_shutterstock_529540591.jpg\" alt=\"ground_beef_hamburger_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_hamburger_food_safety_illness_021_shutterstock_529540591.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_hamburger_food_safety_illness_021_shutterstock_529540591-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_hamburger_food_safety_illness_021_shutterstock_529540591-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_hamburger_food_safety_illness_021_shutterstock_529540591-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/ground_beef_hamburger_food_safety_illness_021_shutterstock_529540591-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/raw-beef-hamburger-patties-herbs-spices-529540591\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>COOK<\/h3>\n<p><strong>Cook to the right temperature.<\/strong> To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160\u00b0F (71.1\u00b0C) as measured with a food thermometer.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19044 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_food_illness_safety_shutterstock_1500958457.jpg\" alt=\"ground_beef_food_illness_safety\" width=\"1024\" height=\"699\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_food_illness_safety_shutterstock_1500958457.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_food_illness_safety_shutterstock_1500958457-125x85.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_food_illness_safety_shutterstock_1500958457-250x171.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_food_illness_safety_shutterstock_1500958457-768x524.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_food_illness_safety_shutterstock_1500958457-218x150.jpg 218w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/ground_beef_food_illness_safety_shutterstock_1500958457-696x475.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/charred-ready-eat-plantbased-burger-frying-1500958457\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>CHILL<\/h3>\n<p><strong>Refrigerate promptly.<\/strong> Illness-causing bacteria can grow in perishable foods within 2 hours unless you refrigerate them.<\/p>\n<p>&nbsp;<\/p>\n<h3>Symptoms of Foodborne Illness<\/h3>\n<ul>\n<li>Common symptoms of foodborne illness are <em>diarrhea and\/or vomiting<\/em>, typically lasting 1 to 7 days. Other symptoms might include <em>abdominal cramps, nausea, fever, joint\/back aches, and fatigue<\/em>.<\/li>\n<li>What some people call the \u201cstomach flu\u201d may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink.<\/li>\n<li>The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.<\/li>\n<\/ul>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18436 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331.jpg?_t=1567036362\" alt=\"foodillness_foodsafety_gastroenteritis\" width=\"1024\" height=\"610\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331-125x74.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331-250x149.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331-768x458.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331-696x415.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/07\/foodillness_foodsafety_001_shutterstock_1322818331-705x420.jpg 705w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-vector\/gastroenteritis-viral-disease-that-caused-by-1322818331\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>People with Increased Risk for Foodborne Illness<\/h3>\n<p>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<ul>\n<li>Pregnant women;<\/li>\n<li>Infants and young children;<\/li>\n<li>Older adults;<\/li>\n<li>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<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-17369\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/vulnerable_at_risk_groups_food_illness_safety.jpg\" alt=\"vulnerable_at_risk_groups_food_illness_safety\" width=\"1024\" height=\"531\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/vulnerable_at_risk_groups_food_illness_safety.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/vulnerable_at_risk_groups_food_illness_safety-125x65.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/vulnerable_at_risk_groups_food_illness_safety-250x130.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/vulnerable_at_risk_groups_food_illness_safety-768x398.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/vulnerable_at_risk_groups_food_illness_safety-696x361.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/09\/vulnerable_at_risk_groups_food_illness_safety-810x420.jpg 810w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.<\/p>\n<h3>Summary<\/h3>\n<p>All meat potentially contains harmful bacteria that\u2014if not destroyed by cooking to a proper temperature\u2014can cause foodborne illness. Also, if bacteria are present when beef is ground, then more of the meat surface is exposed to the harmful bacteria.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>All meat potentially contains harmful bacteria that\u2014if not destroyed by cooking to a proper temperature\u2014can cause foodborne illness.<\/p>\n<p>Also, if bacteria are present when beef is ground, then more of the meat surface is exposed to the harmful bacteria. <\/p>\n","protected":false},"author":1,"featured_media":18667,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[1300,82],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/19041"}],"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=19041"}],"version-history":[{"count":6,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/19041\/revisions"}],"predecessor-version":[{"id":19051,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/19041\/revisions\/19051"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/18667"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=19041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=19041"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=19041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}