\n| Scallops<\/td>\n | Cook until flesh is milky white or opaque and firm.<\/td>\n | None<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n Temperature and Time<\/h3>\nBacteria grows rapidly between the temperatures of 40\u00b0F and 140\u00b0F. After food is safely cooked, hot food must be kept hot at 140\u00b0F or warmer to prevent bacterial growth.<\/p>\n \n- Refrigerate cut, peeled, or cooked fruits and vegetables as soon as possible, or within 2 hours. Refrigerate within 1 hour if the temperature outside is above 90\u00b0F.<\/li>\n
- Use a refrigerator thermometer to make sure the temperature stays at 40\u00b0F or below.<\/li>\n
- Keep meat, poultry, and seafood refrigerated until ready to grill.<\/li>\n
- Afterwards, divide leftovers into small portions and place in covered, shallow containers. Put in freezer or fridge within two hours of cooking (one hour if above 90\u00b0F outside).<\/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>\n Groups More Vulnerable to Food Illness<\/h3>\nAnyone 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 of people 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\/09\/vulnerable_at_risk_groups_food_illness_safety.jpg\") <\/p>\n
<\/div>\n Summary<\/h3>\nPractice good nutrition by eating a balanced diet of protein, carbohydrates, healthy fats, and vegetables – but always use proper food safety techniques to ensure your healthy food is safe.
\n
\n <\/p>\n","protected":false},"excerpt":{"rendered":" If eating healthier is one of your new year’s priorities, keep in mind that proper nutrition is not the same thing as having\u00a0safe food. To ensure your healthy food is safe, always follow proper food safety principles and procedures to also prevent foodborne illness.<\/p>\n","protected":false},"author":1,"featured_media":15358,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[79],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/15357"}],"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=15357"}],"version-history":[{"count":0,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/15357\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media\/15358"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media?parent=15357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/categories?post=15357"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/tags?post=15357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} |
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Food Safety Training - SALE 10% OFF<\/div>\r\n![\"food_safety_clean_separate_cook_chill\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\n![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_handwashing-1.jpg\")
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