![\"bbq_grilling_food_safety\"](\"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/06\/bbq_grilling_food_safety00050.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\nStatistics show that 80% of people will attend a July 4th holiday weekend barbecue, picnic or a cookout. Likewise, July 4th is the #1 grilling event with 73% of people firing up the grill. By following four simple steps, you can protect your families and friends by keeping your food safe.<\/p>\n Bacteria multiply rapidly between 40\u00b0F and 140\u00b0F. To keep food out of this “Danger Zone,” keep cold food cold and hot food hot.<\/p>\n Keep your food safe and have a great 4th of July celebration!<\/p>\n On the 4th of July holiday weekend, millions of Americans will be gathering with family and friends with tasty, patriotic dishes in backyard grilling parties or picnics.
\nRemember, there are certain food safety tips and procedures that must be followed to prevent foodborne illness. Cooking for groups – where foods are left out for long periods – leaves the door open for uninvited guests – bacteria that can cause foodborne illness.
\nSome of the more common culprits of foodborne illnesses include E. coli, Salmonella<\/em> and Campylobacter<\/em>, resulting in a variety of gastrointestinal symptoms, ranging from mild to severe. In fact, 1 in 6 Americans will get sick from food poisoning every year.<\/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
Clean – Separate – Cook – Chill<\/h3>\n
![\"food_safety_clean_separate_cook_chill\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/food_safety_clean_separate_cook_chill.jpg\")
<\/p>\n\n
\n<\/strong><\/li>\n\n
\n145\u00b0 F for fish.
\n160\u00b0 F for hamburgers and other ground beef.
\n165\u00b0 F for all poultry and pre-cooked meats like hot dogs.<\/li>\n<\/ul>\n<\/li>\nThe Temperature Danger Zone<\/h3>\n
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![\"Two](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/two_hour_rule_food_safety.jpg\")
<\/p>\nAdditional Resources – Cooking for Groups Food Safety<\/h3>\n
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\nHowever, foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.<\/p>\n","protected":false},"author":1,"featured_media":19812,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[225],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/16581"}],"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=16581"}],"version-history":[{"count":0,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/16581\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media\/19812"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media?parent=16581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/categories?post=16581"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/tags?post=16581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}