![\"Crawfish_\u00c9touff\u00e9e\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/03\/1024px-Crawfish_\u00c9touff\u00e9e_in_Breaux_Bridge.jpg\")
Media Credit: Wikimedia Commons<\/a><\/span>\t\t<\/div>\n\t\nIf you are eating out, just because someone else cooked for you, doesn\u2019t mean you can let your guard down when it comes to food safety. And leftovers are only safe for 2 hours at room temperature.
\nIf you decide to host your own “Fat Tuesday” party, remember this type of food service \u2013 where foods are left out for long periods \u2013 leaves the door open for uninvited guests \u2013 bacteria that cause foodborne illness. Festive times for giving and sharing should not include sharing foodborne illness.<\/p>\n
![\"Food](\"https:\/\/commons.wikimedia.org\/wiki\/File:Crawfish_%C3%89touff%C3%A9e_in_Breaux_Bridge.jpg\")
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- Learn about foodborne pathogens, cross contamination, cold and hot food safety, and best practices to prevent foodborne illness.<\/li>\r\n
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Food can get contaminated anywhere \u2013 so it\u2019s important to always follow sound food safety practices \u2013 no matter who prepares the meal or where you eat it.
\nJoin in festivals around the country or have your own Fat Tuesday feast! Share your favorite traditions by using #FatTuesday, #MardiGras, #ShroveTuesday on social media.<\/p>\n<\/div>\n\t\t\t\n\t\t\t![\"group_cooking_party_family_food_safety_illness\"](\"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/03\/group_cooking_party_family_food_safety_illness_003_shutterstock_292960022.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\n<\/div>\nAbout Mardi Gras (Fat Tuesday)<\/h3>\n
Fat Tuesday is the day before Ash Wednesday. It is also known as Mardi Gras Day or Shrove Day. It is a day when people eat all they want of everything and anything they want as the following day is Ash Wednesday, the beginning of Lent – a fasting period for Christians.
\nThis moveable feast is determined by Easter. The expression “Shrove Tuesday” comes from the word shrive, meaning “absolve”. Shrove Tuesday is observed by many Christians, who “make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth.
\nNew Orleans holds the crown for Carnival and Mardi Gras celebrations in the United States. While the city is filled with French flavor and style, its culture is an eclectic infusion of many cultures.
\nWhat kind of food do you eat on Fat Tuesday?<\/p>\n- \n
- Crawfish Boil<\/li>\n
- Traditional King Cake<\/li>\n
- Shrimp and Grits<\/li>\n
- Creole Crab Cakes<\/li>\n
- Shrimp and Chicken Etouffee<\/li>\n
- Pancakes<\/li>\n
- Dirty Rice<\/li>\n
- Milk Punch<\/li>\n
- Shrimp Po’boys<\/li>\n<\/ul>\n
Bacteria Danger Zone (40\u00b0F \u2013 140\u00b0F)<\/h3>\n
When preparing for your special event, remember that bacteria can make you sick. This problem is more serious than many people realize. In fact, 1 in 6 Americans will get sick from food poisoning every year.
\nBacteria grows rapidly between the temperatures of 40\u00b0F and 140\u00b0F, doubling in number in as little as 20 minutes. This range of temperatures is called the temperature \u201cDanger Zone.\u201d<\/p>\n<\/div>\n![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/05\/food-safety-danger-zone_large.png\")
<\/p>\n<\/div>\nClean – Separate – Cook – Chill<\/h3>\n
Remember the four food safety steps \u2013 Clean, Separate, Cook & Chill, at your Mardi Gras Party celebrations.<\/p>\n
- \n
- Clean\u2014<\/strong>Wash hands and surfaces often.<\/li>\n
- Separate\u2014<\/strong>Separate raw meats from other foods.<\/li>\n
- Cook\u2014<\/strong>Cook to the right temperature.<\/li>\n
- Chill\u2014<\/strong>Refrigerate food promptly.<\/li>\n<\/ul>\n
<\/div>\n\t\t\t
\n\t\t\t![\"food_safety_basic_steps_clean_separate_cook_chill\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/food_safety_basic_steps_clean_separate_cook_chill.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t
\n <\/p>\n<\/div>\nFood Safety Observations When Dining Out<\/h3>\n
Make some basic food safety observations when dining out:<\/p>\n
- \n
- Check Inspection Scores \u2013 <\/strong>Many 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
- Make Sure the Restaurant Is Clean \u2013 <\/strong>Confirm that restaurant tables, floors, and utensils are clean. If not, you may want to take your business elsewhere.<\/li>\n
- Check That Your Food Is Cooked Thoroughly \u2013 <\/strong>Meat, fish, poultry, and eggs should be cooked thoroughly to kill germs. If food is served undercooked or raw, send it back.<\/li>\n
- Properly Handle Your Leftovers \u2013 <\/strong>Taking 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
- Download Infographic<\/strong>: Protect Yourself When Eating Out [PDF]<\/a><\/li>\n<\/ul>\n
<\/div>\n![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/05\/protect-yourself-when-eating-out-508c-1.png\")
<\/p>\n<\/div>\nLeftovers \u2013 The \u201cTwo-Hour Rule\u201d<\/h3>\n
The absolute maximum time for leaving prepared foods at room temperature is 2 hours\u2014including time for preparation, serving and eating.
\nDiscard any perishable foods left at room temperature longer than 2 hours. If you are eating outdoors at a picnic or cookout where temperatures are over 90\u00b0F, discard foods after 1 hour.<\/p>\n<\/div>\n![\"Two](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/two_hour_rule_food_safety.jpg\")
<\/p>\n<\/div>\nUSDA Brochure – Cooking for Groups<\/h3>\n
- \n
- English Booklet, Full Color<\/a> (PDF, 880kb)<\/li>\n<\/ul>\n
Additional Resources – Cooking for Groups Food Safety<\/h3>\n
- \n
- Cooking for Groups FSIS Image Library<\/a><\/li>\n
- 7 Food Safety Steps for Successful Community Meals<\/a> | PDF<\/a><\/li>\n
- Cooking for Groups: A Volunteer’s Guide to Food Safety<\/a> (USDA)<\/a><\/li>\n
- Holiday or Party Buffets<\/a> (USDA)<\/li>\n<\/ul>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"Join in Mardi Gras festivals around the country or have your own feast. Remember, food can get contaminated anywhere \u2013 so it\u2019s important to always follow sound food safety practices \u2013 no matter who prepares the meal or where you eat it.<\/p>\n","protected":false},"author":1,"featured_media":19968,"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\/17433"}],"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=17433"}],"version-history":[{"count":0,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/17433\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media\/19968"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media?parent=17433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/categories?post=17433"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/tags?post=17433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 7 Food Safety Steps for Successful Community Meals<\/a> | PDF<\/a><\/li>\n
- Cooking for Groups FSIS Image Library<\/a><\/li>\n
- Make Sure the Restaurant Is Clean \u2013 <\/strong>Confirm that restaurant tables, floors, and utensils are clean. If not, you may want to take your business elsewhere.<\/li>\n
- Separate\u2014<\/strong>Separate raw meats from other foods.<\/li>\n
- Clean\u2014<\/strong>Wash hands and surfaces often.<\/li>\n