{"version":"1.0","provider_name":"FSR magazine","provider_url":"https:\/\/www.fsrmagazine.com","author_name":"Francine L. Shaw and Morten Larsen","author_url":"https:\/\/www.fsrmagazine.com\/author\/francine-l-shaw-and-morten-larsen\/","title":"HOCI is a Game Changer for Restaurants, Elevating Food Safety Efforts","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"6mkzqwGrEq\"><a href=\"https:\/\/www.fsrmagazine.com\/feature\/hoci-is-a-game-changer-for-restaurants-elevating-food-safety-efforts\/\">HOCI is a Game Changer for Restaurants, Elevating Food Safety Efforts<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fsrmagazine.com\/feature\/hoci-is-a-game-changer-for-restaurants-elevating-food-safety-efforts\/embed\/#?secret=6mkzqwGrEq\" width=\"600\" height=\"338\" title=\"&#8220;HOCI is a Game Changer for Restaurants, Elevating Food Safety Efforts&#8221; &#8212; FSR magazine\" data-secret=\"6mkzqwGrEq\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.fsrmagazine.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.fsrmagazine.com\/wp-content\/uploads\/2024\/02\/Foodsafety.jpg","thumbnail_width":1200,"thumbnail_height":700,"description":"Currently, the restaurant industry is facing numerous and simultaneous challenges: Contagious illnesses are prevalent. Highly contagious illnesses like norovirus are more common in colder months. Norovirus outbreaks are frequently linked to restaurants and other foodservice settings, where it\u2019s believed that norovirus can spread from infected workers not following proper handwashing protocols, spreading the pathogens via [&hellip;]"}