{"id":15196,"date":"2019-11-02T06:38:18","date_gmt":"2019-11-02T11:38:18","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=15196"},"modified":"2019-11-02T06:38:18","modified_gmt":"2019-11-02T11:38:18","slug":"tgif-date-night-food-safety-tips-for-leftovers","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcourses.com\/blog\/articles\/food-safety-news\/tgif-date-night-food-safety-tips-for-leftovers\/","title":{"rendered":"Food Safety for Date Night Dining Out"},"content":{"rendered":"<p>Weekend dinner and a movie night!\u00a0 After a long work week, people enjoy a delicious meal prepared for them at a restaurant and then relax with a movie at a theater.<br \/>\nHowever, just because someone else cooked for you, doesn&#8217;t mean you can let your guard down when it comes to food safety. Remember, leftovers are only safe for 2 hours at room temperature and won\u2019t last through a movie.<br \/>\nFood can get contaminated anywhere &#8211; so it&#8217;s important to always follow sound food safety practices &#8211; no matter who prepares the meal or where you eat it.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p>&nbsp;<br \/>\n\t\t\t<div class=\"media-credit-container alignleft\"  style=\"max-width: 1034px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-18829 size-full\" src=\"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/05\/dining_out_date_night_food_safety_illness_001_shutterstock_1199686165.jpg\" alt=\"dining_out_date_night_food_safety_illness\" width=\"1024\" height=\"639\" srcset=\"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/05\/dining_out_date_night_food_safety_illness_001_shutterstock_1199686165.jpg 1024w, http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/05\/dining_out_date_night_food_safety_illness_001_shutterstock_1199686165-225x140.jpg 225w, http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/05\/dining_out_date_night_food_safety_illness_001_shutterstock_1199686165-125x78.jpg 125w, http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/05\/dining_out_date_night_food_safety_illness_001_shutterstock_1199686165-768x479.jpg 768w, http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/05\/dining_out_date_night_food_safety_illness_001_shutterstock_1199686165-660x412.jpg 660w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/download\/confirm\/1199686165?src=4TtNLKCSiR5eKAfJyL1qlQ-2-62&#038;size=huge_jpg\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/div>\n\t<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>The Two-Hour Rule &amp; The Danger Zone (40\u00b0F &#8211; 140\u00b0F)<\/h3>\n<p>Bacteria grows rapidly between the temperatures of 40\u00b0F and 140\u00b0F.\u00a0 So, to prevent a foodborne illness, remember the two-hour rule.<\/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:\/\/foodsafetytrainingcourses.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/>Food Safety Training - SALE 10% OFF<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"More Info\/Enroll Now\" href=\"http:\/\/www.foodsafetytrainingcourses.com\/food_service_safety_training_courses.html\" target=\"_blank\"  rel=\"nofollow\" >State Map<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 10px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about foodborne pathogens, cross contamination, cold and hot food safety, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager ANSI Certification: $99.00 - Valid in all States<\/li>\r\n<li>Food Handler Training: Only $7.00!<\/li>\r\n<li>10% OFF: Enter Promo Code \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>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 the temperatures are over 90\u00b0F, discard foods after 1 hour.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-15159\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/two_hour_rule_food_safety.jpg\" alt=\"Two Hour Rule - Food Safety\" width=\"1024\" height=\"531\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Food Safety Observations for Dining Out<\/h3>\n<p>Follow some basic food safety observations for dining out:<\/p>\n<ul>\n<li><strong>Check Inspection Scores<\/strong><br \/>\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<li><strong>Make Sure the Restaurant Is Clean<\/strong><br \/>\nConfirm that restaurant tables, floors, and utensils are clean. If not, you may want to take your business elsewhere.<\/li>\n<li><strong>Check That Your Food Is Cooked Thoroughly<\/strong><br \/>\nMeat, fish, poultry, and eggs should be cooked thoroughly to kill germs. If food is served undercooked or raw, send it back.<\/li>\n<li><strong>Properly Handle Your Leftovers<\/strong><br \/>\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 style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-18568\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/eating_out_dining_food_illness_food_safety_leftovers_002_shutterstock_197864327.jpg\" alt=\"eating_out_dining_food_illness_food_safety_leftovers\" width=\"1024\" height=\"678\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Infographic (Protect Yourself When Eating Out):<\/h3>\n<ul>\n<li>Download: <a class=\"tp-link-policy nonHtml noDecoration plugin\" href=\"https:\/\/www.cdc.gov\/ncezid\/dfwed\/pdfs\/protect-yourself-when-eating-out-508c.pdf\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" ><span class=\"tp-label\">Protect Yourself When Eating Out <\/span><span class=\"tp-size\">[PDF]<\/span><\/a><\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n\t\t\t<div class=\"media-credit-container alignleft\"  style=\"max-width: 1034px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-15121 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/cdc-protect-yourself-when-eating-out-food-safety.jpg\" alt=\"\" width=\"1024\" height=\"2042\" \/><span class=\"media-credit\"><a href=\"https:\/\/www.cdc.gov\/ncezid\/dfwed\/pdfs\/protect-yourself-when-eating-out-508c.pdf\" rel=\"nofollow\" target=\"_blank\" >Credit: Centers for Disease Control and Prevention<\/a><\/span>\t\t<\/div>\n\t\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Summary<\/h3>\n<p>Food can get contaminated anywhere &#8211; so it&#8217;s important to always follow sound food safety practices &#8211; no matter who prepares the meal or where you eat it.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Weekend dinner and a movie night! While relaxing and enjoying your night out, don&#8217;t let your guard down when it comes to food safety.<br \/>\nYour food can get contaminated anywhere \u2013 no matter who prepares the meal or where you eat it. And leftovers are only safe for 2 hours at room temperature and won\u2019t last through a movie.<\/p>\n","protected":false},"author":1,"featured_media":18829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[230,79,157],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/15196"}],"collection":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/comments?post=15196"}],"version-history":[{"count":0,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/15196\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media\/18829"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media?parent=15196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/categories?post=15196"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/tags?post=15196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}