![\"football_nfl_bbq_grilling_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/01\/bbq_grilling_food_safety00008.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\nFood Safety Procedures<\/h3>\n
Foodborne illness is caused by consuming contaminated food or beverages. Biological contaminants are the main causes of foodborne illness and include a variety of harmful bacteria, viruses, and parasites. Other illnesses are caused by harmful toxins or chemical contaminants (also referred to as chemical hazards). Likewise, food allergens are a chemical hazard in the natural toxin sub-category. Don\u2019t cross-contaminate your food. Cross-contamination is the transportation of harmful organisms or toxins to food by:<\/p>\n Use a food thermometer to ensure that all meats, poultry and other cooked food items have been cooked to a safe internal temperature before serving. Here are the recommended internal temperatures for some Super Bowl party favorites:<\/p>\n Any previously cooked foods being reheated must be reheated to a safe internal temperature of 165\u00b0F before serving.<\/p>\n The game is over, but that doesn\u2019t mean you have to lose your food or your health!\u00a0 Track the time that food stays on the buffet. By following simple rules from a food safety playbook, you\u2019ll provide the best defense to avoid letting your teammates get sacked by food illness this Super Bowl. You may also get voted as MVP for being the best Super Bowl party host!<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" By following basic rules from a food safety playbook, you\u2019ll provide the best defense to avoid letting your teammates get sacked by food illness this Super Bowl. You may also get voted as MVP for being the best Super Bowl party host!<\/p>\n","protected":false},"author":1,"featured_media":19442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[79,140],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/15721"}],"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=15721"}],"version-history":[{"count":0,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/15721\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media\/19442"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media?parent=15721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/categories?post=15721"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/tags?post=15721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMost cases are caused by common bacteria such as Salmonella, Campylobacter<\/span>, and<\/em> E. coli.<\/em><\/p>\n![\"Food](\"http:\/\/foodsafetytrainingcourses.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety Training - SALE 10% OFF<\/div>\r\n\r\n
Safe Warm Up: Clean<\/h3>\n
\n
![\"cleaning_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/01\/1024_shutterstock_720503383.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\nSeparate<\/h3>\n
\n
![\"\"](\"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/01\/football_nfl_watch_party_food_safety_illness_011_shutterstock_530123740.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\nCook to Proper Temperature<\/h3>\n
\nCooking requirements are based in part on the biology of pathogens. The thermal destruction of a microorganism is determined by its ability to survive heat. Different species of microorganisms have different susceptibilities to heat.<\/p>\n![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/01\/cook_temperature_food_safety_illness_001_shutterstock_256321897.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\n\n
\n\t\t\t![\"nfl_watch_party_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/01\/nfl_watch_party_food_safety_illness_1_shutterstock_68411794.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t<\/p>\nWatch the Time – Leftovers<\/h3>\n
\nFoods can be kept safe by minimizing the time they spend in the temperature danger zone (41\u2013135\u00b0 F). When food is in the temperature danger zone, pathogens grow and multiply at a fast rate and can make food unsafe to eat.
\nSideline any perishable foods that have been out at room temperature for 2 hours or more.<\/p>\n![\"nfl_watch_party_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/01\/nfl_watch_party_food_safety_illness_8_shutterstock_469578722.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\nSummary<\/h3>\n
![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/02\/38176197365_4c80000785_o.png\")
Media Credit: USDA - Flickr<\/a><\/span>\t\t<\/div>\n\t\nAdditional Resources<\/h3>\n
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