{"id":1324,"date":"2025-11-16T12:28:46","date_gmt":"2025-11-16T18:28:46","guid":{"rendered":"http:\/\/safefoodtraining.com\/minnesota\/?p=1324"},"modified":"2025-11-16T12:43:30","modified_gmt":"2025-11-16T18:43:30","slug":"certified-food-protection-managers-and-thanksgiving-traditions","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/certified-food-protection-managers-and-thanksgiving-traditions\/","title":{"rendered":"More Than Turkey: Why a 1621 Thanksgiving Would Be a Certified Food Protection Manager&#8217;s Nightmare"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1324\" class=\"elementor elementor-1324\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-81ee8f6 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"81ee8f6\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-99987b3\" data-id=\"99987b3\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b93bfb9 elementor-widget elementor-widget-text-editor\" data-id=\"b93bfb9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div id=\"attachment_4707\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/More-Than-Turkey-Why-a-1621-Thanksgiving-Would-Be-a-CFPMs-Nightmare-3.png\"><img fetchpriority=\"high\" decoding=\"async\" aria-describedby=\"caption-attachment-4707\" class=\" wp-image-4707\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/More-Than-Turkey-Why-a-1621-Thanksgiving-Would-Be-a-CFPMs-Nightmare-3.png\" alt=\"\" width=\"290\" height=\"193\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/More-Than-Turkey-Why-a-1621-Thanksgiving-Would-Be-a-CFPMs-Nightmare-3.png 600w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/More-Than-Turkey-Why-a-1621-Thanksgiving-Would-Be-a-CFPMs-Nightmare-3-300x200.png 300w\" sizes=\"(max-width: 290px) 100vw, 290px\" \/><\/a><p id=\"caption-attachment-4707\" class=\"wp-caption-text\">Certified Food Protection Manager and the first Thanksgiving.<\/p><\/div><p><b>Certified food protection managers<\/b><span style=\"font-weight: 400;\"> across Minnesota are deep in planning for the modern <\/span><b>Thanksgiving<\/b><span style=\"font-weight: 400;\"> feast. In our last post, we covered the critical safety checks for this meal, from thawing the turkey to cooling the leftovers. This high-pressure, high-risk meal is a true test of any food service operation.<\/span><\/p><p><span style=\"font-weight: 400;\">But it begs the question: is this complex meal we serve today the same one the Pilgrims and Wampanoag shared in 1621? The classic painting of a perfect, golden-brown turkey on a platter is a staple of American history. Or is it?<\/span><\/p><p><span style=\"font-weight: 400;\">Let&#8217;s look at what history tells us, and what it means for today&#8217;s food safety professionals.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3d76f07 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3d76f07\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3342076\" data-id=\"3342076\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4bb0cfb elementor-widget elementor-widget-heading\" data-id=\"4bb0cfb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">The Myth: What We Think They Ate<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1489474 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1489474\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-b2f04ea\" data-id=\"b2f04ea\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-aa4869f elementor-widget elementor-widget-text-editor\" data-id=\"aa4869f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">When we plan a &#8220;traditional&#8221; Thanksgiving menu, we&#8217;re thinking of a very specific set of items:<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Roast Turkey with Gravy<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bread-based Stuffing<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mashed Potatoes<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cranberry Sauce<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Candied Yams or Sweet Potatoes<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pumpkin Pie<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><\/ul><p><span style=\"font-weight: 400;\">For a <\/span><b>CFPM<\/b><span style=\"font-weight: 400;\">, this menu lists <\/span><a href=\"https:\/\/www.health.state.mn.us\/communities\/environment\/food\/docs\/fs\/tcsfoodfs.pdf\"><b>Time\/Temperature Control for Safety (TCS) foods<\/b><\/a><span style=\"font-weight: 400;\">. You must cook the turkey to 165\u00b0F, the stuffing (if cooked separately) to 165\u00b0F, and hot-hold everything above 135\u00b0F or cool it using the two-stage method.<\/span><\/p><p><span style=\"font-weight: 400;\">This menu poses a major safety challenge. But it&#8217;s nothing compared to what was <\/span><i><span style=\"font-weight: 400;\">actually<\/span><\/i><span style=\"font-weight: 400;\"> served.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-fcbf79a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"fcbf79a\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7923ab1\" data-id=\"7923ab1\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-57fefff elementor-widget elementor-widget-heading\" data-id=\"57fefff\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">The Reality: The Real 1621 Menu\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7f4955a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7f4955a\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9f70091\" data-id=\"9f70091\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ba0fb88 elementor-widget elementor-widget-text-editor\" data-id=\"ba0fb88\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">According to the two surviving accounts of the 1621 harvest feast, the menu was far more rustic and varied. It was a true hunter-gatherer&#8217;s meal, heavily influenced by what the Wampanoag guests brought.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Wild Fowl and Venison:<\/b><span style=\"font-weight: 400;\"> Turkey was present,<\/span><a href=\"https:\/\/www.smithsonianmag.com\/history\/what-food-was-served-at-the-first-thanksgiving-in-1621-511554\/\"><b> but it wasn&#8217;t the star<\/b><\/a><span style=\"font-weight: 400;\">. Accounts mention a &#8220;great store of wild turkeys&#8221; as well as geese and ducks. The <\/span><a href=\"https:\/\/blog.hmns.org\/2015\/11\/the-real-first-thanksgiving-the-wampanoag-perspective\/#:~:text=Massassoit%20came%20with%2090%20of,that%20it%20was%20annual%20tradition.\"><b>Wampanoag also contributed five deer,<\/b><\/a><span style=\"font-weight: 400;\"> making venison a centerpiece of the meal.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Seafood:<\/b><span style=\"font-weight: 400;\"> Being a coastal New England settlement, the feast was <\/span><a href=\"https:\/\/preservationparks.com\/the-first-thanksgiving\/\"><b>heavy on seafood<\/b><\/a><span style=\"font-weight: 400;\">. This likely included mussels, clams, oysters, lobster, and eel\u2014all staples of the local diet.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Native produce:<\/b><a href=\"https:\/\/www.todaysdietitian.com\/sweet-potatoes-a-nutritious-powerhouse-with-a-rich-history\/\"><b> Potatoes and yams were unknown to the Pilgrims. <\/b><\/a><span style=\"font-weight: 400;\">Instead, they would have eaten native New England produce like pumpkin and other squashes (roasted in the fire, not baked in a pie) and corn, which was likely served as a &#8220;mush&#8221; or cornbread.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Missing in Action:<\/b> <a href=\"https:\/\/www.mentalfloss.com\/article\/652119\/thanksgiving-dishes-pilgrims-didnt-eat\"><b>Cranberry sauce?<\/b><\/a><span style=\"font-weight: 400;\"> Not for another 50 years. Butter and wheat flour for pie crusts? The Pilgrims had no ovens and limited supplies.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><\/ul><h2><span style=\"font-weight: 400;\">A CFPM&#8217;s Nightmare: The 1621 Food Safety Challenge<\/span><\/h2><p><span style=\"font-weight: 400;\">Today&#8217;s <\/span><b>Thanksgiving<\/b><span style=\"font-weight: 400;\"> is a challenge of <\/span><i><span style=\"font-weight: 400;\">process<\/span><\/i><span style=\"font-weight: 400;\">. The 1621 feast would have been a challenge because of limited ingredients and the risk of cross-contamination.<\/span><\/p><p><span style=\"font-weight: 400;\">Imagine you&#8217;re the <\/span><b>certified food protection manager\u00a0<\/b><span style=\"font-weight: 400;\">for this 1621 feast. Your top concerns wouldn&#8217;t just be one turkey; they would be:<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Massive Cross-Contamination Risk:<\/b><span style=\"font-weight: 400;\"> You aren&#8217;t just prepping one type of raw protein. You are butchering and cooking wild-caught venison, multiple types of waterfowl, <\/span><i><span style=\"font-weight: 400;\">and<\/span><\/i><span style=\"font-weight: 400;\"> prepping raw seafood. The risk of spreading pathogens from the field-dressed deer to the mussels or roasted squash would be astronomical without separate, color-coded prep areas.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>High-Risk Seafood:<\/b><span style=\"font-weight: 400;\"> Mussels, clams, and oysters are some of the<\/span><a href=\"https:\/\/www.kitsappublichealth.org\/pic\/shellfishsafety#:~:text=This%20includes%20people%20with%20compromised,consult%20with%20your%20healthcare%20provider.\"><b> high-risk foods we handle<\/b><\/a><span style=\"font-weight: 400;\">. They are filter feeders that can harbor <\/span><a href=\"https:\/\/kingcounty.gov\/en\/dept\/dph\/health-safety\/disease-illness\/foodborne-illness-outbreaks\/raw-oysters#:~:text=Vibrio%20is%20much%20more%20likely,vaccine%20is%20available%20for%20norovirus.\"><b><i>Vibrio<\/i><\/b><b> bacteria or norovirus<\/b><\/a><span style=\"font-weight: 400;\">. Without modern refrigeration, these would have to be harvested and cooked immediately\u2014any delay would be a public health disaster.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>No &#8220;Danger Zone&#8221; Control:<\/b><span style=\"font-weight: 400;\"> The entire concept of hot-holding at 135\u00b0F or cold-holding at 41\u00b0F was nonexistent. Someone cooked and served the food over an open fire. This single-service event is actually <\/span><i><span style=\"font-weight: 400;\">safer<\/span><\/i><span style=\"font-weight: 400;\"> in one way: there were no leftovers. The modern challenge of rapidly cooling leftover gravy and stuffing (a process that, when done wrong, is a leading cause of <\/span><i><span style=\"font-weight: 400;\">Clostridium perfringens<\/span><\/i><span style=\"font-weight: 400;\">) wasn&#8217;t a problem.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-441dd5f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"441dd5f\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-481da4e\" data-id=\"481da4e\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-99c7a5e elementor-widget elementor-widget-heading\" data-id=\"99c7a5e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">What Today's Thanksgiving Teaches Us<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-13221bf elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"13221bf\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-fbf432f\" data-id=\"fbf432f\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0fe2057 elementor-widget elementor-widget-text-editor\" data-id=\"0fe2057\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div id=\"attachment_4708\" style=\"width: 379px\" class=\"wp-caption alignright\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/More-Than-Turkey-Why-a-1621-Thanksgiving-Would-Be-a-CFPMs-Nightmare-2.png\"><img decoding=\"async\" aria-describedby=\"caption-attachment-4708\" class=\" wp-image-4708\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/More-Than-Turkey-Why-a-1621-Thanksgiving-Would-Be-a-CFPMs-Nightmare-2.png\" alt=\"\" width=\"369\" height=\"246\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/More-Than-Turkey-Why-a-1621-Thanksgiving-Would-Be-a-CFPMs-Nightmare-2.png 600w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/More-Than-Turkey-Why-a-1621-Thanksgiving-Would-Be-a-CFPMs-Nightmare-2-300x200.png 300w\" sizes=\"(max-width: 369px) 100vw, 369px\" \/><\/a><p id=\"caption-attachment-4708\" class=\"wp-caption-text\">What&#8217;s your Thanksgiving safety plan?<\/p><\/div><p><span style=\"font-weight: 400;\">The first <\/span><b>Thanksgiving<\/b><span style=\"font-weight: 400;\"> was a rugged, single-service event based on immediate consumption. The modern <\/span><b>Thanksgiving<\/b><span style=\"font-weight: 400;\">, in contrast, is a complex test of a food safety <\/span><i><span style=\"font-weight: 400;\">system<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/p><p><span style=\"font-weight: 400;\">The Pilgrims&#8217; menu was varied, but our modern meal truly tests a Certified Food Protection Manager&#8217;s training. We manage a high-volume, multi-step process of thawing, cooking, hot-holding, serving, and (most importantly) cooling.<\/span><\/p><p><span style=\"font-weight: 400;\">This modern complex process is where your training becomes critical. As you complete your <\/span><b>Thanksgiving<\/b><span style=\"font-weight: 400;\"> prep, make sure your certification is up to date. Safe Food Training offers the expert-led 8-hour Certified Food Protection Manager course and 3-year continuing education for you and your team in Minnesota.<\/span><\/p><p><b>Visit<\/b><a href=\"https:\/\/www.safefoodtraining.com\/schedule-2\/?ctype=1\"><b> our website to book your training<\/b><\/a><b> and head into the holidays with confidence.<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Certified food protection managers across Minnesota are deep in planning for the modern Thanksgiving feast. In our last post, we covered the critical safety checks for this meal, from thawing the turkey to cooling the leftovers. This high-pressure, high-risk meal is a true test of any food service operation. But it begs the question: is [&hellip;]<\/p>\n","protected":false},"author":659,"featured_media":4703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[370,1],"tags":[395,396,394],"class_list":["post-1324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-certified-food-protection-manager","category-safe-food-training-mn","tag-first-thanksgiving-day","tag-pilgrim-thanksgiving-menu","tag-traditional-thanksgiving-menu"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>More Than Turkey: Why a 1621 Thanksgiving Would Be a Certified Food Protection Manager&#039;s Nightmare<\/title>\n<meta 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