{"id":4669,"date":"2015-06-09T09:00:44","date_gmt":"2015-06-09T16:00:44","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=4669"},"modified":"2015-06-09T09:00:44","modified_gmt":"2015-06-09T16:00:44","slug":"is-your-restaurant-lead-free-it-should-be","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/is-your-restaurant-lead-free-it-should-be\/","title":{"rendered":"Is your restaurant lead-free? It should be!"},"content":{"rendered":"<p>In order for pipes, fixtures, and plumbing fittings to be considered lead-free, they must be less than 0.25% lead, and the law requires you to comply. No amount of lead exposure is healthy, so it&#8217;s important to check your plumbing fixtures everywhere in your restaurant, both back of house and front (including the bathroom).<\/p>\n<p>Read the full article here: <a href=\"http:\/\/blog.etundra.com\/restaurant-trends-and-news\/youre-ab-1953-152-compliant\/\" target=\"_blank\" rel=\"noopener\">The USA Is Lead-Free &#8211; But is Your Restaurant?<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In order for pipes, fixtures, and plumbing fittings to be considered lead-free, they must be less than 0.25% lead, and the law requires you to comply. No amount of lead exposure is healthy, so it&#8217;s important to check your plumbing fixtures everywhere in your restaurant, both back of house and front (including the bathroom). Read [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/4669"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=4669"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/4669\/revisions"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=4669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=4669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=4669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}