{"id":13451,"date":"2022-07-22T06:30:19","date_gmt":"2022-07-22T11:30:19","guid":{"rendered":"https:\/\/www.escoffier.edu\/blog\/uncategorized\/sanitation-best-practices-in-bakeries\/"},"modified":"2024-10-28T12:18:21","modified_gmt":"2024-10-28T17:18:21","slug":"sanitation-best-practices-in-bakeries","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/","title":{"rendered":"Sanitation Best Practices in Bakeries"},"content":{"rendered":"<p><em><strong>Listen to This Article:<\/strong><\/em><\/p>\n<div id=\"elevenlabs-audionative-widget\" data-height=\"90\" data-width=\"100%\" data-frameborder=\"no\" data-scrolling=\"no\" data-publicuserid=\"d443feec80bf8c8f2e009e26dafa4118e6eb9f14056a5516af577c77d4404c4e\" data-playerurl=\"https:\/\/elevenlabs.io\/player\/index.html\" data-projectid=\"5NpsOHZvr8Kk2Q7CYAlZ\">Loading the <a href=\"https:\/\/elevenlabs.io\/text-to-speech\" target=\"_blank\" rel=\"noopener\">Elevenlabs Text to Speech<\/a> AudioNative Player&#8230;<\/div>\n<p><script src=\"https:\/\/elevenlabs.io\/player\/audioNativeHelper.js\" type=\"text\/javascript\"><\/script><\/p>\n<p>Sanitation has always been important in bakeries and other food service establishments, but the COVID-19 pandemic highlighted just how crucial proper sanitation could be to a bakery\u2019s success. Whether you\u2019re operating a large-scale bread bakery or baking cookies <a href=\"https:\/\/www.escoffier.edu\/blog\/food-entrepreneurship\/how-to-start-bakery-business-from-home\/\">out of your home<\/a>, keeping a bakery clean can help keep your customers safe and allow your business to thrive.<\/p>\n<p>Read on for a few tips on bakery cleaning and sanitation.<\/p>\n<h2>A Visibly Clean Bakery Is a Marketing Advantage<\/h2>\n<p>When customers walk in your bakery\u2019s door or see photos of your establishment online, they want to feel good about eating the baked goods you produce. Part of establishing this trust is maintaining a visibly clean and tidy bakery.<\/p>\n<p>That\u2019s why sanitation practices that keep the workplace clean and orderly have always been essential. They can help protect employees and customers, aid in maintaining regulatory compliance, and allow your bakery to turn out consistently great products.<\/p>\n<p>Since sanitation and food safety is such an important part of running a successful bakery, students in Escoffier\u2019s <a href=\"https:\/\/www.escoffier.edu\/academics\/baking-pastry\/\">baking and pastry school<\/a> can explore sanitation basics in one of their first courses, Foundations, Or Fundamentals, of Baking and Pastry. As students progress through their courses, they have the opportunity to continue to practice keeping their workspaces clean and producing baked goods with food safety in mind.<\/p>\n<p>Even if you\u2019re not a culinary student, you should still focus on proper sanitation. Whether you\u2019re new to the pastry world or have been baking for years, remember these guidelines as you practice keeping a bakery clean.<\/p>\n<h2>Personal Hygiene Is Crucial<\/h2>\n<p>Good sanitation starts with every individual who works in a bakery. Careful attention to personal hygiene makes all the difference in keeping food free of any pathogens that staff members could carry on their bodies, hair, or clothes. Every bakery should establish and enforce strict standards of cleanliness for all employees, especially those who come into direct contact with ingredients or finished items.<\/p>\n<img decoding=\"async\" class=\"alignnone size-full wp-image-23510\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Close-up-of-chef-washing-hands-with-orange-soap-bottle-next-to-sink-768.jpg\" alt=\"Close up of chef washing hands with orange soap bottle next to sink\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Close-up-of-chef-washing-hands-with-orange-soap-bottle-next-to-sink-768.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Close-up-of-chef-washing-hands-with-orange-soap-bottle-next-to-sink-768-300x200.jpg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\n<p>Common rules for bakery workers include directives to always come into the business wearing clean clothing and keep a hair net or hat on throughout the day. Another important element is handwashing\u2014all employees must wash their hands before touching ready-to-eat items such as pastries or bread, before food preparation, after handling raw ingredients, and after they visit the bathroom. Employees should also make sure to properly bandage any open wounds in order to prevent spreading harmful bacteria.<\/p>\n<h2>Wash Utensils and Surfaces<\/h2>\n<p>Dirty kitchen utensils or surfaces that come into contact with food, the floor, and other potential contaminants can become major hazards. Cooking and baking professionals always have to be on the lookout for cross-contamination, which can be dangerous to customers. Carelessly using the same tools or cutting boards for different tasks without cleaning them might lead to foodborne illnesses or unexpected allergic reactions.<\/p>\n<p>In addition, any items that are left dirty might attract insects or rodents which can spread additional diseases. Thorough, regular cleaning is an essential line of defense against foodborne illness, allergic reactions, and other serious issues.<\/p>\n<h2>Stay on Top of Equipment Maintenance<\/h2>\n<p>Bakers rely on an array of machines, such as mixers, dough shelters, and bread slicers, to prepare their goods efficiently. While washing mixing bowls and cleaning off surfaces is a daily task in many bakeries, weekly or monthly deep cleaning tasks should also be a part of keeping equipment sanitary.<\/p>\n<p>Set a schedule so you remember to complete deep cleaning tasks such as scouring your oven and greasing the hinges of your mixer. Not only can these tasks help keep your bakery clean, but they might also prevent equipment malfunction and hazards such as fires.<\/p>\n<img decoding=\"async\" class=\"alignnone size-full wp-image-23511\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Chef-pouring-ingredients-into-a-silver-automatic-mixer-768.jpg\" alt=\"Chef pouring ingredients into a silver automatic mixer\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Chef-pouring-ingredients-into-a-silver-automatic-mixer-768.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Chef-pouring-ingredients-into-a-silver-automatic-mixer-768-300x200.jpg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\n<p>If you bake bread or other yeasted baked goods, it\u2019s particularly vital to keep proofing cabinets clean. The warm environments that are ideal for allowing bread to rise can also be hospitable spots for bacteria. Therefore, bakeries should have a policy of washing out proofing cabinets with warm water and mild soap on a daily basis.<\/p>\n<p>Cleaning out storage and properly disposing of waste keeps a bakery running smoothly.<\/p>\n<h2>Properly Store All Food<\/h2>\n<p>Since you\u2019ll be storing many temperature-sensitive ingredients in the refrigerator or freezer, you must keep these units clean. To prevent food from going bad, ensure you are keeping cold storage at the right temperature. It\u2019s a good practice to monitor and record the temperature each day, so you can address any issues as soon as they arise.<\/p>\n<p>Other best practices include properly sealing food before placing it into cold storage, dating all food, and turning off the lights when you exit a walk-in cooler. By following these practices, you may be able to limit the amount of food spoilage and therefore food waste. However, it is still good practice to clean out cold storage units at least once per week by taking inventory, removing any spoiled food, and cleaning surfaces with warm water and detergent or a food-safe disinfectant spray.<\/p>\n<h2>Keeping a Bakery Running Means Keeping a Bakery Clean<\/h2>\n<p>Running or working in a bakery requires a diverse range of skills. Not only do you need to know how to handle ingredients and work with different flavors, but you also need to understand topics like sanitation and customer service.<\/p>\n\n\t<div class=\"blog-cta\">\n\t\t<div class=\"magnet-row\">\n\t\t\t<div class=\"hide\">\n\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2023\/09\/Culinary-Career-Interests-Survey-cover-page-and-internal-page-screenshots.png\" alt=\"Culinary Career Interests Survey cover page and internal page screenshots\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div>\n\t\t\t\t<h3>Take the Culinary Career Survey<\/h3>\n\t\t\t\t<p class=\"hide\">We\u2019ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more. <\/p>\n\t\t\t\t<div class=\"btn-wrap\">\n\t\t\t\t\t<button class=\"hide\" escoffier-data-layer-push >Download<\/button>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"form\">\n\t\t\t\t\t\t\t<form\n\t\t\tname=\"quick-form-mid\"\n\t\t\taction=\"#process-lead\"\n\t\t\tmethod=\"post\"\n\t\t\tid=\"escoffier-form-p0-f1\"\n\t\t\tclass=\"escoffier-contact general-validation general-js\"\n\t\t\tautocomplete=\"off\">\n\n\t\t\t<input type=\"hidden\" name=\"campus\" value=\"Escoffier Boulder Online\"><input type=\"hidden\" name=\"program\" value=\"Culinary Arts\">\n\t\t\t\t\t\t<div class=\"fields-wrap\">\n\t\t\t\t\t\t<div class=\"fieldset field-firstname\">\n\t\t\t\t\t\t<label for=\"firstname-1\">\n\t\t\t\tFirst Name<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"firstname-1\"\n\t\t\t\tname=\"firstname\"\n\t\t\t\ttype=\"text\"\n\t\t\t\tvalue=\"\">\n\t\t<\/div>\n\t\t\t\t<div class=\"fieldset field-lastname\">\n\t\t\t\t\t\t<label for=\"lastname-1\">\n\t\t\t\tLast Name<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"lastname-1\"\n\t\t\t\tname=\"lastname\"\n\t\t\t\ttype=\"text\"\n\t\t\t\tvalue=\"\">\n\t\t<\/div>\n\t\t\t\t<div class=\"fieldset field-email\">\n\t\t\t\t\t\t<label for=\"email-1\">\n\t\t\t\tEmail<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"email-1\"\n\t\t\t\tname=\"email\"\n\t\t\t\ttype=\"email\"\n\t\t\t\tvalue=\"\">\n\t\t<\/div>\n\t\t\t\t<div class=\"fieldset field-dayphone\">\n\t\t\t\t\t\t<label for=\"intl-tel-1\">\n\t\t\t\tPhone<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"intl-tel-1\"\n\t\t\t\tname=\"intl-tel\"\n\t\t\t\ttype=\"tel\"\n\t\t\t\tvalue=\"\">\n\t\t\t<input\n\t\t\t\tid=\"dayphone-1\"\n\t\t\t\tname=\"dayphone\"\n\t\t\t\ttype=\"hidden\"\n\t\t\t\tvalue=\"\"\n\t\t\t\tdata-valid=\"false\">\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<div class=\"submit-wrap\">\n\t\t\t\t<input name=\"submit\" type=\"submit\" value=\"Get the Survey Now\">\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<div class=\"disclosure-tooltip\">\n\t\t\t\t<p class=\"tmm-edu-disclosure-text\">By clicking the <span class=\"btn-text\">&#8220;Get the Survey Now&#8221;<\/span> button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and\/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and\/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier\u2019s <a href=\"https:\/\/www.escoffier.edu\/optout\/\" target=\"_blank\" rel=\"noopener\" aria-label=\"website link to the phone and text opt-out form\">website<\/a>, or by emailing <a href=\"mailto:compliance@escoffier.edu\">compliance@escoffier.edu<\/a>.<\/p>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<input type=\"hidden\" name=\"returntourl\" value=\"https:\/\/www.escoffier.edu\/thankyou\/culinarycareerguide_popup\/\">\n\t\t\t<input type=\"hidden\" name=\"redirect\" value=\"https:\/\/www.escoffier.edu\/thankyou\/culinarycareerguide_popup\/\">\n\t\t\t\n\t\t\t\t\t\t<input type=\"hidden\" name=\"lead_source\" value=\"Website - Inline Form\">\n\t\t\t\n\t\t\t\t\t\t<input type=\"hidden\" name=\"lead_category\" value=\"Website\">\n\t\t\t\n\t\t\t<input type=\"hidden\" name=\"gaclientid\">\n\n\t\t<\/form>\n\t\t\t\t\t\t\t<input type=\"hidden\" name=\"button\" value=\"Download\">\n\t\t\t\t\t<input type=\"hidden\" name=\"cta_lead_source\" value=\"Website - Blog Inline\">\n\t\t\t\t\t<input type=\"hidden\" name=\"thanks\" value=\"https:\/\/www.escoffier.edu\/thankyou\/careersurvey\/\">\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<p><a href=\"https:\/\/www.escoffier.edu\/academics\/baking-pastry-online\/\">Escoffier\u2019s baking and pastry programs<\/a> can introduce students to a <a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/what-can-you-learn-in-baking-school\/\">wide range of topics<\/a>, including global cuisine, food safety, and bread baking fundamentals. If you\u2019re interested in furthering your skills as a baker, contact us to learn if baking school could be for you.<\/p>\n<p><strong>Enjoyed this article? Here are a few more to consider:<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/what-are-the-baking-and-pastry-arts-and-is-it-a-career-for-you\/\">What Are the Baking and Pastry Arts\u2026And Is It a Career for You?<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/building-an-online-pastry-shop\/\">Building an Online Pastry Shop<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/every-baker-should-have-these-8-skills\/\">Six Skills That Every Baker Should Have<\/a><\/li>\n<\/ul>\n<p><em>*Information may not reflect every student\u2019s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/em><\/p>\n<p><em>This article was originally published on May 31, 2018, and has since been updated.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Besides knowing how to produce breads and pastries, here are some ways bakers can keep their bakeries clean and sanitized. <\/p>\n","protected":false},"author":23,"featured_media":23508,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[24],"tags":[155,1295],"class_list":["post-13451","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-pastry","tag-pastry-chef","tag-restaurant-management"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sanitation Best Practices in Bakeries - Escoffier<\/title>\n<meta name=\"description\" content=\"Besides knowing how to produce breads and pastries, here are some ways bakers can keep their bakeries clean and sanitized.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sanitation Best Practices in Bakeries\" \/>\n<meta property=\"og:description\" content=\"Besides knowing how to produce breads and pastries, here are some ways bakers can keep their bakeries clean and sanitized.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/13451\" \/>\n<meta property=\"og:site_name\" content=\"Escoffier\" \/>\n<meta property=\"article:published_time\" content=\"2022-07-22T11:30:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-28T17:18:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Sanitation-Best-Practices-in-Bakeries-1200-\u00d7-630-px.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Sarah Larson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Sanitation Best Practices in Bakeries\" \/>\n<meta name=\"twitter:description\" content=\"Besides knowing how to produce breads and pastries, here are some ways bakers can keep their bakeries clean and sanitized.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Sanitation-Best-Practices-in-Bakeries-1200-\u00d7-630-px.png\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sarah Larson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sanitation Best Practices in Bakeries - Escoffier","description":"Besides knowing how to produce breads and pastries, here are some ways bakers can keep their bakeries clean and sanitized.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/","og_locale":"en_US","og_type":"article","og_title":"Sanitation Best Practices in Bakeries","og_description":"Besides knowing how to produce breads and pastries, here are some ways bakers can keep their bakeries clean and sanitized.","og_url":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/13451","og_site_name":"Escoffier","article_published_time":"2022-07-22T11:30:19+00:00","article_modified_time":"2024-10-28T17:18:21+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Sanitation-Best-Practices-in-Bakeries-1200-\u00d7-630-px.png","type":"image\/png"}],"author":"Sarah Larson","twitter_card":"summary_large_image","twitter_title":"Sanitation Best Practices in Bakeries","twitter_description":"Besides knowing how to produce breads and pastries, here are some ways bakers can keep their bakeries clean and sanitized.","twitter_image":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Sanitation-Best-Practices-in-Bakeries-1200-\u00d7-630-px.png","twitter_misc":{"Written by":"Sarah Larson","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/","url":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/","name":"Sanitation Best Practices in Bakeries - Escoffier","isPartOf":{"@id":"https:\/\/www.escoffier.edu\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/#primaryimage"},"image":{"@id":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/#primaryimage"},"thumbnailUrl":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Close-up-of-a-hand-wiping-down-a-counter-with-a-white-rag-1400.jpeg","datePublished":"2022-07-22T11:30:19+00:00","dateModified":"2024-10-28T17:18:21+00:00","author":{"@id":"https:\/\/www.escoffier.edu\/#\/schema\/person\/92865322cd7b69c7d4cb52128fbe6c55"},"description":"Besides knowing how to produce breads and pastries, here are some ways bakers can keep their bakeries clean and sanitized.","breadcrumb":{"@id":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/#primaryimage","url":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Close-up-of-a-hand-wiping-down-a-counter-with-a-white-rag-1400.jpeg","contentUrl":"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/04\/Close-up-of-a-hand-wiping-down-a-counter-with-a-white-rag-1400.jpeg","width":1400,"height":1050,"caption":"Close up of a hand wiping down a counter with a white rag"},{"@type":"BreadcrumbList","@id":"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/sanitation-best-practices-in-bakeries\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Baking &amp; Pastry Arts","item":"https:\/\/www.escoffier.edu\/blog\/category\/baking-pastry\/"},{"@type":"ListItem","position":2,"name":"Sanitation Best Practices in Bakeries"}]},{"@type":"WebSite","@id":"https:\/\/www.escoffier.edu\/#website","url":"https:\/\/www.escoffier.edu\/","name":"Escoffier","description":"School of Culinary Arts","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.escoffier.edu\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.escoffier.edu\/#\/schema\/person\/92865322cd7b69c7d4cb52128fbe6c55","name":"Sarah Larson","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.escoffier.edu\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f8e9866eed1196a169013294476c18dd1213d5a59a7690dac8d34ce2d79bc7b0?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f8e9866eed1196a169013294476c18dd1213d5a59a7690dac8d34ce2d79bc7b0?s=96&d=mm&r=g","caption":"Sarah Larson"},"url":"https:\/\/www.escoffier.edu\/blog\/author\/slarson\/"}]}},"_links":{"self":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/13451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/comments?post=13451"}],"version-history":[{"count":0,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/13451\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/media\/23508"}],"wp:attachment":[{"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/media?parent=13451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/categories?post=13451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/tags?post=13451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}