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National Restaurant Association - 5 easy food safety tips for your July Fourth cook-out

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5 easy food safety tips for your July Fourth cook-out

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With the July Fourth holiday right around the corner, many are preparing to celebrate the nation’s birthday at cook-outs and picnics. For those who want to share a great food experience without the hassle of shopping, cooking and cleaning up, restaurants provide great options for any outdoor dining event.

Anywhere food is served, it’s important to follow proper food safety procedures. Whether cooking at home or serving restaurant-prepared food at a backyard barbeque, following these basic food safety tips will help keep meals safe for you and your family and friends.

1. Ask staff how to properly store and/or reheat items when purchasing takeout or delivery food from a restaurant to serve at your event.

2. Wash your hands before handling food. Use hot, soapy water and wash for about 20 seconds.

3. Keep hot foods hot, and cold foods cold. Food held in the “temperature danger zone” – between 41 degrees F and 135 degrees F – are at a higher risk for foodborne illness.

4. Don’t leave food out of temperature for more than four hours – any longer, and the food should be discarded. To avoid waste, serve small amounts of food at a time and put more out as needed.

5. Always wash hands, cutting boards, dishes and utensils with hot, soapy water after contact with raw meat, poultry and seafood to avoid cross-contamination.

For more information on food safety and food safety training for restaurant industry professionals, visit www.servsafe.com. The National Restaurant Association’s ServSafe program is the industry leader in food safety training.

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