{"id":20268,"date":"2020-03-12T07:38:17","date_gmt":"2020-03-12T12:38:17","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=20268"},"modified":"2020-03-12T07:51:27","modified_gmt":"2020-03-12T12:51:27","slug":"hosting-march-madness-parties-and-food-safety","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/hosting-march-madness-parties-and-food-safety\/","title":{"rendered":"Food Safety for March Madness Watch Parties"},"content":{"rendered":"<p>Hosting a NCAA Tournament or March Madness watch party? For some sports fans, March Madness NCAA Basketball is basically an extended holiday.<\/p>\n<p>Most watch parties are buffet style &#8211; that is, guests serve themselves from a variety of dishes set out on tables or counters. This type of food service, where food is left out for long periods invites bacteria that can cause food illness.<\/p>\n<p>Don&#8217;t let your watch party be remembered for a food illness technical foul. Follow a food safety playbook to help keep your party food both safe and delicious!<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-20270 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0004_shutterstock_1005932239.jpg\" alt=\"basketball_ncaa_march_madness_party_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0004_shutterstock_1005932239.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0004_shutterstock_1005932239-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0004_shutterstock_1005932239-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0004_shutterstock_1005932239-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0004_shutterstock_1005932239-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Hosting Basics for a Watch Party<\/h3>\n<ul>\n<li><strong>Arrange layout for guests.<\/strong> Arrange furniture to avoid clutter and create a clear path to the bathroom and snack table.<\/li>\n<li><strong>Let your neighbors know.<\/strong> If you live in an apartment or condo &#8211; let them know you will have guests and the noise may be loud.\u00a0 Invite them also.<\/li>\n<li><strong>Test your technology. <\/strong>Make sure your TV and speakers are working perfectly &#8211; and don&#8217;t forget new batteries for the remote.<strong><br \/>\n<\/strong><\/li>\n<li><strong>\u00a0Inspect your kitchen appliances.<\/strong> Make sure your all appliances are in safe working order.<\/li>\n<li><strong>Understand host liquor liability laws.<\/strong>\u00a0Pace yourself and notify friends &#8211; if your game plan includes serving adult beverages. Most states hold party hosts responsible for what guests end up doing behind the wheel. Serve plenty of food and non-alcoholic beverages, and don\u2019t hesitate to arrange a designated driver.<\/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=\"size-full wp-image-20269\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0012_shutterstock_1067571944.jpg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0012_shutterstock_1067571944.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0012_shutterstock_1067571944-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0012_shutterstock_1067571944-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0012_shutterstock_1067571944-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0012_shutterstock_1067571944-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<p>&nbsp;<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Food Safety Tips<\/h3>\n<p>Food illness has lots of causes, but primarily leaving food out too long is the main cause. Food illness generally occurs when people eat food\u00a0 that contains bacteria, parasites, viruses, or toxins. Most cases are caused by common bacteria such as\u00a0<em>Staphylococcus<\/em> or <em>E. coli.\u00a0<\/em><\/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 &#8220;Danger Zone&#8221; and Two Hour Rule<\/h3>\n<p>Leaving food out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40\u00b0F and 140\u00b0F, doubling in number in as little as 20 minutes. This range of temperatures is called the &#8220;Danger Zone&#8221;.<\/p>\n<p>Track the time that food stays on the party table or buffet. Sideline any perishable foods that have been out at room temperature for 2 hours or more.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-18450 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/two_hour_rule_food_safety.jpg?_t=1567302146\" alt=\"two_hour_rule_food_safety\" width=\"1024\" height=\"531\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/two_hour_rule_food_safety.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/two_hour_rule_food_safety-125x65.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/two_hour_rule_food_safety-250x130.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/two_hour_rule_food_safety-768x398.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/two_hour_rule_food_safety-696x361.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/two_hour_rule_food_safety-810x420.jpg 810w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both;\"><\/div>\n<h3>Keep it Clean &amp; Avoid Cross-Contamination<\/h3>\n<ul>\n<li><strong>Wash your hands<\/strong> with soap and running water (warm or cold) for at least 20 seconds before preparing, eating, and handling food. Also wash your hands after using the bathroom and touching pets.<\/li>\n<li><strong>Wash your cutting boards,<\/strong> dishes, utensils, and countertops with hot, soapy water after preparing each food item.<\/li>\n<li><strong>Rinse produce<\/strong> under running water, including those with inedible skins and rinds. For firm-skin fruits and vegetables, rub by hand or scrub with a clean vegetable brush while rinsing.<\/li>\n<li><strong>Separate raw meats from ready-to-eat foods<\/strong> like veggies when preparing, serving, or storing foods.<\/li>\n<li><strong>Offer guests serving utensils<\/strong> and small plates to discourage them from eating directly from the bowls with dips and salsas.<\/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=\"size-full wp-image-20271\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0014_shutterstock_1316183279.jpg\" alt=\"basketball_ncaa_march_madness_party_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0014_shutterstock_1316183279.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0014_shutterstock_1316183279-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0014_shutterstock_1316183279-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0014_shutterstock_1316183279-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0014_shutterstock_1316183279-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Safe Temperatures<\/h3>\n<ul>\n<li><strong>Food Thermometer.<\/strong> Use a food thermometer to test football party favorites, like chicken wings and ground beef sliders, or any other dishes on your menu.<\/li>\n<li><strong>Hot Foods<\/strong>. Hold hot foods at 140\u00b0F or warmer. Use chafing dishes, slow cookers, and warming trays to keep food hot on the buffet table.<\/li>\n<li><strong>Cold Foods.<\/strong> Maintain cold foods, like salsa and guacamole, at 40\u00b0F or colder. Use small service trays or nest serving dishes in bowls of ice, replacing ice often.<\/li>\n<li><strong>Divide cooked food into shallow containers<\/strong> and store in a refrigerator or freezer until the party begins. This encourages rapid, even cooling.<\/li>\n<li><strong>Microwave leftovers<\/strong> to 165\u00b0F to get rid of harmful bacteria.<\/li>\n<\/ul>\n<p>Refer to the Safe Minimum Cooking Temperatures chart below for the proper cooking temperatures to ensure that bacteria are killed.<\/p>\n<p><strong>Chart: Safe Minimum Cooking Temperatures<\/strong><\/p>\n<table style=\"height: 767px;\" border=\"0\" width=\"588\" cellspacing=\"2\" cellpadding=\"0\">\n<tbody>\n<tr valign=\"top\">\n<th width=\"146\"><strong>Category<\/strong><\/th>\n<th width=\"208\"><strong>Food<\/strong><\/th>\n<th width=\"145\"><strong>Temp (\u00b0F) <\/strong><\/th>\n<th width=\"79\"><strong>Rest Time <\/strong><\/th>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"meatmix\" rowspan=\"2\" scope=\"row\"><strong>Ground Meat &amp; Meat Mixtures<\/strong><\/th>\n<td id=\"beef\" scope=\"row\">Beef, Pork, Veal, Lamb<\/td>\n<td headers=\"meatmix beef temp\">160<\/td>\n<td headers=\"meatmix beef rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<td id=\"turkey\" scope=\"row\">Turkey, Chicken<\/td>\n<td headers=\"meatmix turkey temp\">165<\/td>\n<td headers=\"meatmix turkey rest\">None<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"freshbeef\" scope=\"row\"><strong>Fresh Beef, Veal, Lamb<\/strong><\/th>\n<td id=\"steaks\" scope=\"row\">Steaks, roasts, chops<\/td>\n<td headers=\"freshbeef steaks temp\">145<\/td>\n<td headers=\"freshbeef steaks rest\">3 minutes<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"Poultry\" rowspan=\"5\" scope=\"row\"><strong>Poultry<\/strong><\/th>\n<td id=\"chicken\" scope=\"row\">Chicken &amp; Turkey, whole<\/td>\n<td headers=\"Poultry chicken temp\">165<\/td>\n<td headers=\"Poultry chicken rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<td id=\"Poultrybreasts\" scope=\"row\">Poultry breasts, roasts<\/td>\n<td headers=\"Poultry Poultrybreasts temp\">165<\/td>\n<td headers=\"Poultry Poultrybreasts rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<td id=\"thighs\" scope=\"row\">Poultry thighs, legs, wings<\/td>\n<td headers=\"Poultry thighs temp\">165<\/td>\n<td headers=\"Poultry thighs rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<td id=\"duck\" scope=\"row\">Duck &amp; Goose<\/td>\n<td headers=\"Poultry duck temp\">165<\/td>\n<td headers=\"Poultry duck rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<td id=\"stuffing\" scope=\"row\">Stuffing (cooked alone or in bird)<\/td>\n<td headers=\"Poultry stuffing temp\">165<\/td>\n<td headers=\"Poultry stuffing rest\">None<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"Pork\" rowspan=\"3\" scope=\"row\"><strong>Pork and Ham<\/strong><\/th>\n<td id=\"fresh\" scope=\"row\">Fresh pork<\/td>\n<td headers=\"Pork fresh temp\">145<\/td>\n<td headers=\"Pork fresh rest\">3 minutes<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<td id=\"freshham\" scope=\"row\">Fresh ham (raw)<\/td>\n<td headers=\"Pork freshham temp\">145<\/td>\n<td headers=\"Pork freshham rest\">3 minutes<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<td id=\"precookham\" scope=\"row\">Precooked ham (to reheat)<\/td>\n<td headers=\"Pork precookham temp\">140<\/td>\n<td headers=\"Pork precookham rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"EggEggDishes\" rowspan=\"2\" scope=\"row\"><strong>Eggs &amp; Egg Dishes<\/strong><\/th>\n<td id=\"eggs\" scope=\"row\">Eggs<\/td>\n<td headers=\"EggEggDishes eggs temp\">Cook until yolks and<br \/>\nwhite are firm<\/td>\n<td headers=\"EggEggDishes eggs rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<td id=\"eggdishes\" scope=\"row\">Egg dishes<\/td>\n<td headers=\"EggEggDishes eggdishes temp\">160<\/td>\n<td headers=\"EggEggDishes eggdishes rest\">None<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"LeftoversCasseroles\" rowspan=\"2\" scope=\"row\"><strong>Leftovers &amp; Casseroles<\/strong><\/th>\n<td id=\"Leftovers\" scope=\"row\">Leftovers<\/td>\n<td headers=\" LeftoversCasseroles Leftovers temp\">165<\/td>\n<td headers=\" LeftoversCasseroles Leftovers rest\">None<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<td id=\"Casseroles\" scope=\"row\">Casseroles<\/td>\n<td headers=\" LeftoversCasseroles Casseroles temp\">165<\/td>\n<td headers=\" LeftoversCasseroles Casseroles rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"Seafood\" rowspan=\"4\" scope=\"row\"><strong>Seafood<\/strong><\/th>\n<td id=\"FinFish\" scope=\"row\">Fin Fish<\/td>\n<td headers=\" Seafood FinFish temp\">145 or cook until flesh is opaque and separates easily with a fork.<\/td>\n<td headers=\" Seafood FinFish rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<td id=\"Shrimp\" scope=\"row\">Shrimp, lobster, and crabs<\/td>\n<td headers=\" Seafood Shrimp temp\">Cook until flesh is pearly and opaque.<\/td>\n<td headers=\" Seafood Shrimp rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<td id=\"Clams\" scope=\"row\">Clams, oysters, and mussels<\/td>\n<td headers=\" Seafood Clams temp\">Cook until shells open during cooking.<\/td>\n<td headers=\" Seafood Clams rest\">None<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<td id=\"Scallops\" scope=\"row\">Scallops<\/td>\n<td headers=\" Seafood Scallops temp\">Cook until flesh is milky white or opaque and firm.<\/td>\n<td headers=\" Seafood Scallops rest\">None<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Party Leftovers &#8211; Food Safety<strong><br \/>\n<\/strong><\/h3>\n<ul>\n<li><span class=\"tp-label\">Discard <\/span>any perishable foods on the buffet for two hours or more.<\/li>\n<li>Divide leftovers into smaller portions or pieces, place in shallow containers, and refrigerate.<\/li>\n<li>Leftover foods should be refrigerated at 40\u00b0F or below as soon as possible and within two hours of preparation. It&#8217;s OK to put hot foods directly into the refrigerator.<\/li>\n<li>Refrigerate leftovers for three to four days at most. Freeze them if you won&#8217;t be eating the leftovers sooner.<\/li>\n<li>Leftovers should be reheated to at least 165\u00b0F (74\u00b0C) before serving.<\/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-20273 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0005_shutterstock_620403488.jpg\" alt=\"basketball_ncaa_march_madness_party_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0005_shutterstock_620403488.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0005_shutterstock_620403488-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0005_shutterstock_620403488-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0005_shutterstock_620403488-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/03\/basketball_ncaa_march_madness_party_food_safety_illness_0005_shutterstock_620403488-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Summary<\/h3>\n<p>Don&#8217;t let your watch party be remembered for a food illness technical foul. Follow a food safety playbook to help keep your party food both safe and delicious!<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Hosting a NCAA Tournament or March Madness watch party? Don&#8217;t let your party be remembered for a food illness technical foul. Follow a food safety playbook to help keep your party food both safe and delicious!<\/p>\n","protected":false},"author":1,"featured_media":20270,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[82,1256],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/20268"}],"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=20268"}],"version-history":[{"count":3,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/20268\/revisions"}],"predecessor-version":[{"id":20277,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/20268\/revisions\/20277"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/20270"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=20268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=20268"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=20268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}