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

















"We tend to forget that happiness doesn't come as a result of getting something we don't have, but rather of recognizing and appreciating what we do have."
 
Frederick Keonig







Looking for things to do over the long Thanksgiving weekend?  Visit the link below for several activities throughout the state of Ohio!

HRFoodSafe News
The FDA Food Code has been updated and the changes will be implemented by state and local health departments as early as January 2019!  Be sure you and your staff are prepared!
 
We currently offer 4 ServSafe food protection manager certification classes every month.  More class locations coming soon!  In addition, we offer ServSafe safe food handler training, HACCP training, allergen certification and alcohol certification.  

Lets keep it safe and get certified today! 
   
Ohio Level 2 certification made easy!  
We currently have 2 options to choose from:
  1. One-day online course completed at your convenience then attend one-day live class for a thorough review with exam (Cincinnati & Columbus) 
  2. Two-day class with exam (Akron & Cleveland)
For your convenience, we offer Private Classes with 5 or more attendees at your location anywhere in Ohio at no additional cost! Email info @hrfoodsafe.com for more information.
 
Thank you for the continued support in teaching your staff how to #KeepItSafe!
Safety Tips!
   
Thanksgiving is the time we give thanks and enjoy quality family time while eating a big feast.  Simple mistakes can cause foodborne illness if turkey is not handled properly so know safety steps! 
  1. Thaw- in the refrigerator, a sink of cold water that is changed every 30 minutes, or the microwave.  Never thaw at room temperature!
  2. Stuffing-  stuff turkey just before cooking. Use a food thermometer to make sure the stuffing's center reaches 165°F to kill bacteria. Wait 20 minutes after removing the turkey from the oven before removing the stuffing 
  3. Cook- set the oven temperature to at least 325°F. Place the completely thawed turkey breast side up in a roasting pan that is 2 to 2-1/2 inches deep. Cooking times will vary based on weight but make sure the turkey has reached an internal temperature of 165°F.  Insert a food thermometer into the center of the stuffing and the thickest portions of the breast, thigh, and wing joint.
Please visit the link below for full details and additional turkey safety information.
Check This Out!

The ThermoPop is the first rotating display pocket thermometer, comes in 9 colors and is very affordable! A simple button press rotates the display in 90 degree increments. You can hold the ThermoPop in either hand or read it when it's upside down so any angle is convenient!  Click the link below to check this out.
855-HR-TRAIN (855-478-7246)
info@hrfoodsafe.com
www.hrfoodsafe.com