{"id":16199,"date":"2019-12-25T06:03:07","date_gmt":"2019-12-25T12:03:07","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=16199"},"modified":"2019-12-25T06:03:07","modified_gmt":"2019-12-25T12:03:07","slug":"food-safety-for-easter-gatherings","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcourses.com\/blog\/articles\/food-safety-news\/food-safety-for-easter-gatherings\/","title":{"rendered":"Food Safety Tips for the Holiday Meal"},"content":{"rendered":"<p>Whichever cultural event you celebrate, the holidays are filled with special memories and family gatherings &#8211; and on<span class=\"st\">e of the favorite parts for many people is the cooking &#8211; everyone\u2019s favorite dishes.<\/span><br \/>\nFood safety is probably not the first thing\u00a0 people think about when planning a special holiday dinner. But to keep your gathering from being memorable for the wrong reasons,\u00a0 it&#8217;s important to use food safety principles to not share a foodborne illness.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/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=\"size-full wp-image-19111\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/turkey_cooking_holidays_food_safety_illness_003_shutterstock_121428391.jpg\" alt=\"turkey_cooking_holidays_food_safety_illness\" width=\"1024\" height=\"683\" \/><span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>When preparing for your special event, remember that harmful bacteria are everywhere and can make people sick. This problem is more serious than many people realize. In fact, 1 in 6 Americans will get sick from food illness every year.<\/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<h3>Clean &#8211; Separate &#8211; Cook &#8211; Chill<\/h3>\n<p>By following four simple steps, you can protect your families and friends and keep your food safe.<\/p>\n<ul>\n<li><strong>Clean \u2013 <\/strong>Bacteria can spread throughout the kitchen and get onto cutting boards, utensils, counter tops, and food. To ensure that your hands and surfaces are clean.<\/li>\n<li><strong>Separate \u2013 <\/strong>Cross-contamination occurs when bacteria are spread from one food product to another.\u00a0 To prevent cross-contamination, separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator.<\/li>\n<li><strong>Cook \u2013 <\/strong>Foods are safely cooked when they are heated to the USDA-FDA recommended safe minimum internal temperatures:\n<ul>\n<li>Beef, Pork, Veal, Lamb, Steaks, Roasts &amp; Chops: 145\u00baF with 3-minute rest time<\/li>\n<li>Fish: 145\u00baF<\/li>\n<li>Beef, Pork, Veal, Lamb Ground: 160\u00baF<\/li>\n<li>Egg Dishes: 160\u00baF<\/li>\n<li>Turkey, Chicken &amp; Duck Whole, Pieces &amp; Ground: 165\u00baF<\/li>\n<\/ul>\n<\/li>\n<li><strong>Chill<\/strong> \u2013 Cold temperatures slow the growth of harmful bacteria. Keeping a constant refrigerator temperature of 40 \u00b0F or below is one of the most effective ways to reduce risk of foodborne illness. Use an appliance thermometer to be sure the refrigerator temperature is consistently 40 \u00b0F or below and the freezer temperature is 0 \u00b0F or below.<\/li>\n<\/ul>\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\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Temperature Danger Zone &amp; 2 Hour Rule<\/h3>\n<p>Bacteria multiply rapidly between 40\u00b0F and 140\u00b0F. To keep food out of this &#8220;Danger Zone,&#8221; keep cold food cold and hot food hot. Keep food cold in the refrigerator, in coolers, or on the serving line on ice. Keep hot food in the oven, in heated chafing dishes, or in preheated steam tables, warming trays and\/or slow cookers.<br clear=\"none\" \/><br clear=\"none\" \/>Never leave perishable foods, such as meat, poultry, eggs and casseroles in the &#8220;Danger Zone&#8221; over 2 hours; 1 hour in temperatures above 90\u00b0F.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19067 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/11\/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>USDA Booklet &#8211; Cooking for Groups<\/h3>\n<p>This brochure helps people prepare and serve food safely for large groups.<\/p>\n<ul>\n<li><a href=\"https:\/\/www.fsis.usda.gov\/shared\/PDF\/Cooking_for_Groups.pdf\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >USDA Booklet Cooking for Groups<\/a> (PDF)<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<p><a href=\"https:\/\/www.fsis.usda.gov\/wps\/wcm\/connect\/82770ed6-4ec5-4075-9b09-4a24bef24af6\/Cooking_for_Groups.pdf?MOD=AJPERES\" target=\"_blank\" rel=\"noopener noreferrer\" shape=\"rect\" rel=\"nofollow\" ><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-17048\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/04\/cooking-for-groups-food-safety.jpg\" alt=\"\" width=\"471\" height=\"662\" \/><\/a><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Additional Resources &#8211; Cooking for Groups Food Safety<\/h3>\n<ul>\n<li class=\"body-article-title\"><a href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/teach-others\/download-materials\/image-libraries\/cooking-for-groups-image-library\/ct_index\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >Cooking for Groups FSIS Image Library<\/a> &#8211; Brochure graphics are offered here in a high resolution format (EPS) and low resolution format (JPG). Most are available in color or black and white (B\/W).<\/li>\n<li><a href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/7-steps-community-meals\/7-steps-community-meals\" target=\"_blank\" rel=\"noopener noreferrer\" shape=\"rect\" rel=\"nofollow\" >7 Food Safety Steps for Successful Community Meals<\/a> | <a href=\"https:\/\/www.fsis.usda.gov\/wps\/wcm\/connect\/a424bdb3-e128-4135-afcc-4f5522a08122\/7_Steps_Community_Meals.pdf?MOD=AJPERES\" target=\"_blank\" rel=\"noopener noreferrer\" shape=\"rect\" rel=\"nofollow\" >PDF<\/a><\/li>\n<li><a id=\"anch_70\" href=\"http:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/cooking-for-groups-a-volunteers-guide-to-food-safety\/CT_Index1\" target=\"_blank\"  rel=\"nofollow\" >Cooking for Groups: A Volunteer&#8217;s Guide to Food Safety<\/a> (USDA)<br \/>\nPrepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings.<\/li>\n<li><a id=\"anch_71\" href=\"http:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/no-show-guests-jeopardize-food-safety\/CT_Index\" target=\"_blank\"  rel=\"nofollow\" >&#8220;No-Show&#8221; Guests Jeopardize Food<\/a> (USDA)<br \/>\nIf a meal must be delayed or cancelled, food must be handled &#8220;just right&#8221; to remain safe.<\/li>\n<li><a id=\"anch_72\" href=\"http:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/seasonal-food-safety\/holiday-or-party-buffets\/CT_Index\" target=\"_blank\"  rel=\"nofollow\" >Holiday or Party Buffets<\/a> (USDA)<br \/>\nWhen foods are left out for long periods, you may have uninvited guests \u2014 bacteria that cause foodborne illness.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Happy Holidays! Food safety is probably not the first thing people think about when planning a special holiday dinner. To keep your gathering from being memorable for the wrong reasons,\u00a0 it&#8217;s important to use food safety principles to reduce the risk of foodborne illness.<\/p>\n","protected":false},"author":1,"featured_media":17216,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[252,79,225,147],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/16199"}],"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=16199"}],"version-history":[{"count":0,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/16199\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media\/17216"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media?parent=16199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/categories?post=16199"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/tags?post=16199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}