HRFoodSafe

11/03/2025

There’s no time like the present to lock in your food safety training before the new year! Whether it’s at one of our scheduled classes or a private class hosted by you, your team will experience training from industry-leading instructors of the ServSafe® Food Protection Manager program. Head over to hrfoodsafe.com or email us at info@hrfoodsafe.com to learn more!

10/31/2025

10/29/2025

Date marking – make sure it’s done correctly! If Ready-to-eat TCS food is held onto for more than one day, it must be date marked with the day it was made and the day it expires. Remember, these food can be stored for only up to 7 days! Work with the team to ensure proper training with your health department requirements.

10/27/2025

Remember: cleaning and sanitizing involves multiple steps! Cleaning is removing food debris, and sanitizing is reducing pathogens to safe levels. Wash, rinse, sanitize, and air-dry all your food-contact surfaces to keep everyone safe! Learn more at one of our ServSafe® Food Protection Manager classes – register at hrfoodsafe.com

10/24/2025

FIFO – First In, First Out. Products need to be checked for expiration dates, ensure that there are no signs of pests, and rotated properly when new items are delivered. It reduces waste and reduces the risk of foodborne illness!

10/22/2025

Handwashing is the #1 defense against foodborne illness. Food handlers should wash hands: before and after handling raw meat, after using the restroom, after touching clothes/face/hair, anytime they become contaminated! Consistent habits keep food safe and customers healthy.

10/20/2025

🚫 "It smells fine" is not a food safety strategy. Some bacteria that cause foodborne illness don’t change the way food looks or smells.
✅ When in doubt, throw it out. We say this all the time in the food industry! If it’s time-temperature abused, if it wasn’t labeled properly, if it was left unwrapped and we’re worried about contamination…take corrective action and get rid of that product!

10/16/2025

What is your health policy…and are staff members trained on reporting symptoms of illness? Some symptoms allow staff members to be restricted to non-food duties, but there are many symptoms that are too severe: this means food handlers need to stay home. Exclude employees from the operation that are experiencing vomiting, diarrhea, have a sore throat with fever, or who are experiencing jaundice.

10/13/2025

HRFoodSafe is now in the Midwest! We’re holding classes in Iowa, Illinois, Indiana, Michigan, Minnesota, and Wisconsin – and we’ll be coming to the Dakotas and Nebraska in 2026! Don’t miss this opportunity to get certified at one of our ServSafe® Food Protection Manager classes. Visit hrfoodsafe.com for more information!

10/10/2025

Don’t let your product turn into a horror story! This October, work with your team to prevent time-temperature abuse and have that training in place before the winter holiday season.

10/08/2025

Looking for top-tier in-person food safety training? Look no further! HRFoodSafe instructors are here to make food safety training approachable! There are so many benefits when you join an in-person class. Save money versus online training (and we include the book with our class!), network with peers in the industry, and ask questions in real time! Head to hrfoodsafe.com today and register for a ServSafe® Food Protection Manager class near you.

10/06/2025

🥗 Lettuce remind you… wash your produce before you eat it!

No one wants a side of germs, dirt, or bugs with their fruits and vegetables. Make sure your food prep sinks are cleaned and sanitized, and scrub that dirt off with a nylon brush!