SEPTEMBER-OCTOBER
CLASSES
Click the location below to register for a ServSafe Food Protection Manager Certification class. Full class schedule click here.

 

Connecticut





































HRFoodSafe News
September is Food Safety Month!

There is no better time to get trained and certified in food safety.  HRFoodSafe is pleased to offer a special to celebrate this month dedicated to food safety education!

Food Safety Month Special!
ServSafe Manager Book, live class and written exam $125 pp +S&H
or
Online Study Portal, live class and written exam
 $110 pp
Use the promo code FoodSafetyMonth
when completing the online registration form

 Let us bring the class to you!  Groups of five
 more a t no additional charge in New England and 10 or more anywhere in the U.S.   Please email  info@hrfoodsafe.com for more information

Thank you for the continued support in teaching your staff how to #KeepItSafe!
Know the Signs of Food Poisoning!
Every year, approximately 1 in 6 people get sick from food borne illnesses.   Food poisoning symptoms can be mild to severe depending on what you ate and your overall health.    The most common symptoms of food poisoning are stomach cramps, nausea, vomiting, and diarrhea. Symptoms may take hours or days before they develop and some infections can result in serious health issues.

When to See a Doctor for Food Poisoning
  • High fever (temperature over 101.5°F, measured orally)
  • Blood in stools
  • Frequent vomiting that prevents keeping liquids down (which can lead to dehydration)
  • Signs of dehydration, including a marked decrease in urination, a very dry mouth and throat, or feeling dizzy when standing up.
  • Diarrhea that lasts more than 3 days
Food Safety Myths-What You Should Know!
Myth: I don't need to wash fruits or vegetables if I'm going to peel them.

Fact: it's easy to transfer bacteria from the peel or rind when you're cutting to the inside of your fruits and veggies. It's  important to wash all produce, even if you plan to peel it.
 
Myth: I should rinse off the juices from meat with water first.

Fact: rinsing meat, poultry, or seafood with water can increase your chance of food poisoning by splashing juices (and any bacteria they might contain) onto your sink and counters. 

Myth: Once food has been cooked, all the bacteria have been killed, so I don't need to worry once it's "done."

Fact: the possibility of bacterial growth actually increases after cooking, because the drop in temperature allows bacteria to thrive. 

Myth: the more bleach I use, the better. 

Fact: To  clean kitchen surfaces effectively, use just one teaspoon of liquid, unscented bleach to one quart of water.