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








Visit link below to view other classes in the New England area!







"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






Please visit the link below to view events occurring over the long Thanksgiving weekend!


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 offer several ServSafe food protection manager certification classes every month throughout the Northeast making it convenient to get certified.  
In addition, we offer ServSafe safe food handler training, HACCP training, allergen certification and alcohol certification.  
Lets keep it safe and get certified today! 
 
Let us bring the class to you!  Groups of 5 or more anywhere in the New England area at no additional cost!  Please 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.
JOIN THE NHLRA!
855-HR-TRAIN (855-478-7246)
info@hrfoodsafe.com
www.hrfoodsafe.com