{"version":"1.0","provider_name":"FSR magazine","provider_url":"https:\/\/www.fsrmagazine.com","author_name":"Francine L. Shaw","author_url":"https:\/\/www.fsrmagazine.com\/author\/francine-l-shaw\/","title":"Cultivating a Strong Food Safety Culture in Full-Service Restaurants","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"oO4t76ndZ5\"><a href=\"https:\/\/www.fsrmagazine.com\/food\/food-safety\/cultivating-a-strong-food-safety-culture-in-full-service-restaurants\/\">Cultivating a Strong Food Safety Culture in Full-Service Restaurants<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fsrmagazine.com\/food\/food-safety\/cultivating-a-strong-food-safety-culture-in-full-service-restaurants\/embed\/#?secret=oO4t76ndZ5\" width=\"600\" height=\"338\" title=\"&#8220;Cultivating a Strong Food Safety Culture in Full-Service Restaurants&#8221; &#8212; FSR magazine\" data-secret=\"oO4t76ndZ5\" 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\/2023\/10\/Exterior20Tables-1.jpg","thumbnail_width":1280,"thumbnail_height":853,"description":"Every restaurant experiences its fair share of chaos. During busy shifts, some employees may take occasional \u201cshort-cuts\u201d\u2014such as skipping handwashing or not checking the internal temperature of the proteins they\u2019re cooking\u2014to \u201csave time.\u201d In their haste to prep food, they may use the same board to cut raw poultry and vegetables for a salad. Each [&hellip;]"}