{"id":4636,"date":"2025-10-06T13:57:39","date_gmt":"2025-10-06T18:57:39","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=4636"},"modified":"2025-11-16T10:19:22","modified_gmt":"2025-11-16T16:19:22","slug":"fall-food-safety-beyond-the-pumpkin-spice","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/fall-food-safety-beyond-the-pumpkin-spice\/","title":{"rendered":"Fall Food Safety: Beyond the Pumpkin Spice"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"4636\" class=\"elementor elementor-4636\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-06a601a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"06a601a\" 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-ca7ff10\" data-id=\"ca7ff10\" 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-0c3bc01 elementor-widget elementor-widget-text-editor\" data-id=\"0c3bc01\" 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_4638\" style=\"width: 363px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-2-Fall-Food-Safety-2.png\"><img fetchpriority=\"high\" decoding=\"async\" aria-describedby=\"caption-attachment-4638\" class=\" wp-image-4638\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-2-Fall-Food-Safety-2-1024x683.png\" alt=\"fall food safety for all ingredients.\" width=\"353\" height=\"235\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-2-Fall-Food-Safety-2-1024x683.png 1024w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-2-Fall-Food-Safety-2-300x200.png 300w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-2-Fall-Food-Safety-2-768x512.png 768w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-2-Fall-Food-Safety-2.png 1200w\" sizes=\"(max-width: 353px) 100vw, 353px\" \/><\/a><p id=\"caption-attachment-4638\" class=\"wp-caption-text\">From washing to temperature, use this guide for fall food safety to stay ahead!<\/p><\/div><p><span style=\"font-weight: 400;\">As a Minnesota food professional, you know autumn brings a welcome change to our menus, featuring <\/span><b>hearty<\/b><span style=\"font-weight: 400;\"> squashes, <\/span><i><span style=\"font-weight: 400;\">crisp<\/span><\/i><span style=\"font-weight: 400;\"> apples, and <\/span><b>rich<\/b><span style=\"font-weight: 400;\"> pumpkins. But let&#8217;s be honest, autumn&#8217;s culinary delights extend far beyond pumpkin spice lattes! While these ingredients are crowd-pleasers, they also introduce <\/span><i><span style=\"font-weight: 400;\">unique<\/span><\/i><span style=\"font-weight: 400;\"> food safety challenges. Ensuring proper seasonal food safety from the moment ingredients arrive to the <\/span><b>final<\/b><span style=\"font-weight: 400;\"> dish is critical for protecting your customers and your reputation.<\/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-33bf164 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"33bf164\" 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-2a87612\" data-id=\"2a87612\" 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-d2128da elementor-widget elementor-widget-heading\" data-id=\"d2128da\" 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\">Proper Handling Starts at the Door<\/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-2977cf9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2977cf9\" 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-e4583ee\" data-id=\"e4583ee\" 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-17163bb elementor-widget elementor-widget-text-editor\" data-id=\"17163bb\" 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;\">The first step in <\/span><i><span style=\"font-weight: 400;\">ensuring fall menu safety<\/span><\/i><span style=\"font-weight: 400;\"> is to manage your seasonal <\/span><b>produce<\/b><span style=\"font-weight: 400;\"> deliveries with a critical eye. <\/span><b>Fresh<\/b><span style=\"font-weight: 400;\"> ingredients, such as pumpkins and squash, often arrive with soil and other debris from the field, which <\/span><a href=\"https:\/\/newsnetwork.mayoclinic.org\/discussion\/mayo-clinic-minute-why-you-need-to-wash-your-fresh-produce\/#:~:text=%22You%20want%20to%20make%20sure,will%20be%20safe%20and%20delicious.\"><b>can carry harmful bacteria like <\/b><b><i>Listeria<\/i><\/b><b> and <\/b><b><i>E. coli<\/i><\/b><\/a><span style=\"font-weight: 400;\">. A rushed receiving <\/span><b>process<\/b><span style=\"font-weight: 400;\"> that fails to catch these issues can introduce dangerous contaminants directly into your kitchen&#8217;s clean environment.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Inspect every delivery: <\/b><span style=\"font-weight: 400;\">Your Certified Food Protection Manager (CFPM) training emphasizes that the <\/span><i><span style=\"font-weight: 400;\">flow of food<\/span><\/i><span style=\"font-weight: 400;\"> begins at the point of receiving. You must thoroughly inspect seasonal produce for signs of spoilage, mold, or physical damage. A bruised apple or soft-skinned squash can harbor bacteria that will spread quickly, and you have the right and responsibility to reject any products that don&#8217;t meet your standards.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Prioritize storage<\/b><span style=\"font-weight: 400;\">: Root vegetables and hard squashes have different <\/span><i><span style=\"font-weight: 400;\">storage needs than<\/span><\/i><span style=\"font-weight: 400;\"> delicate greens. They thrive in a cool, dry, and well-ventilated area, away from direct sunlight. It&#8217;s equally important to store them away from ready-to-eat foods to prevent cross-contamination. Storing raw squash below uncovered salads, for example, could allow field contaminants to fall onto food that will receive no further cooking.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Implement first-in, first-out (FIFO)<\/b><span style=\"font-weight: 400;\">: It\u2019s a basic but <\/span><i><span style=\"font-weight: 400;\">crucial rule that<\/span><\/i><span style=\"font-weight: 400;\"> prevents waste and mitigates risk. Your team should properly date and rotate stock so they use older seasonal ingredients before new deliveries arrive. This simple process minimizes the risk of spoilage and mold growth, which can produce harmful mycotoxins even after cooking.<\/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-1fb7531 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1fb7531\" 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-afcf25d\" data-id=\"afcf25d\" 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-21e5dc7 elementor-widget elementor-widget-heading\" data-id=\"21e5dc7\" 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 Science of Washing and Preparation<\/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-c5b4483 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c5b4483\" 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-254a052\" data-id=\"254a052\" 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-950ab2f elementor-widget elementor-widget-text-editor\" data-id=\"950ab2f\" 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_4639\" style=\"width: 535px\" class=\"wp-caption alignright\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-3-Fall-Food-Safety-3.png\"><img decoding=\"async\" aria-describedby=\"caption-attachment-4639\" class=\"size-large wp-image-4639\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-3-Fall-Food-Safety-3-1024x683.png\" alt=\"Make sure to properly wash all produce!\" width=\"525\" height=\"350\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-3-Fall-Food-Safety-3-1024x683.png 1024w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-3-Fall-Food-Safety-3-300x200.png 300w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-3-Fall-Food-Safety-3-768x512.png 768w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-3-Fall-Food-Safety-3.png 1200w\" sizes=\"(max-width: 525px) 100vw, 525px\" \/><\/a><p id=\"caption-attachment-4639\" class=\"wp-caption-text\">Make sure to properly wash all produce!<\/p><\/div><p><span style=\"font-weight: 400;\">Once inside, the beautiful harvest produce requires careful handling. The <\/span><i><span style=\"font-weight: 400;\">CFPM course<\/span><\/i><span style=\"font-weight: 400;\"> covers the science of microbial growth, teaching us that a simple rinse is one of the most <\/span><b>effective ways<\/b><span style=\"font-weight: 400;\"> of removing physical and biological contaminants. Many people mistakenly believe that produce with a thick rind, such as butternut squash, which they plan to peel, doesn&#8217;t need washing. In reality, skipping this step allows a knife to transfer <\/span><b>pathogens<\/b><span style=\"font-weight: 400;\"> from the skin of a squash to the cutting board and <\/span><i><span style=\"font-weight: 400;\">interior flesh<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Wash Before You Cut:<\/b><span style=\"font-weight: 400;\"> Always wash <\/span><i><span style=\"font-weight: 400;\">produce thoroughly<\/span><\/i><span style=\"font-weight: 400;\"> under running water before peeling or cutting it. This crucial step prevents surface contaminants from being transferred by the knife to the edible portions of the food. It\u2019s a <\/span><i><span style=\"font-weight: 400;\">simple action<\/span><\/i><span style=\"font-weight: 400;\"> that breaks a primary chain of contamination.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Scrub Firm Surfaces:<\/b><span style=\"font-weight: 400;\"> For firm-skinned produce like butternut squash or pumpkins, use a clean and <\/span><i><span style=\"font-weight: 400;\">sanitized vegetable brush<\/span><\/i><span style=\"font-weight: 400;\"> to scrub the surface. This <\/span><i><span style=\"font-weight: 400;\">physical action dislodges<\/span><\/i><span style=\"font-weight: 400;\"> stubborn, caked-on dirt and significantly reduces the microbial load, a key concept in preventing foodborne illness.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Sanitize Your Surfaces:<\/b><span style=\"font-weight: 400;\"> After prepping raw produce, always follow the two-step process of cleaning and then <\/span><i><span style=\"font-weight: 400;\">sanitizing the cutting<\/span><\/i><span style=\"font-weight: 400;\"> boards, knives, and prep areas. Cleaning removes food debris, but only a <\/span><i><span style=\"font-weight: 400;\">proper sanitizer will<\/span><\/i><span style=\"font-weight: 400;\"> reduce pathogens to a safe level. This practice, stressed heavily in certification training, is essential to prevent cross-contamination.<\/span><\/li><\/ul><p><b>Ready to renew? Check out our<\/b><a href=\"https:\/\/www.safefoodtraining.com\/schedule-2\/\"><b> upcoming courses <\/b><\/a><b>or sign up for online recertification today!<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-99b314a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"99b314a\" 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-afb03a3\" data-id=\"afb03a3\" 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-8f668a9 elementor-widget elementor-widget-heading\" data-id=\"8f668a9\" 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\">Mastering Hot Soups and Beverages<\/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-067cfc6 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"067cfc6\" 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-e7f436e\" data-id=\"e7f436e\" 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-c182e63 elementor-widget elementor-widget-text-editor\" data-id=\"c182e63\" 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;\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-4-Fall-Food-Safety-4.png\"><img decoding=\"async\" class=\" wp-image-4640 alignleft\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-4-Fall-Food-Safety-4-1024x683.png\" alt=\"\" width=\"356\" height=\"237\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-4-Fall-Food-Safety-4-1024x683.png 1024w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-4-Fall-Food-Safety-4-300x200.png 300w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-4-Fall-Food-Safety-4-768x512.png 768w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/10\/Fall-Food-Safety-4-Fall-Food-Safety-4.png 1200w\" sizes=\"(max-width: 356px) 100vw, 356px\" \/><\/a>Nothing says autumn like a steaming bowl of butternut squash soup or a cup of hot apple cider. However, these popular items are often <\/span><i><span style=\"font-weight: 400;\">TCS foods<\/span><\/i><span style=\"font-weight: 400;\"> (<\/span><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/food-safety-certification-mn\/the-truth-about-temperature-control-for-food-safety-certification-mn\/\"><b>Time\/Temperature Control for Safety foods<\/b><\/a><span style=\"font-weight: 400;\">) and require <\/span><i><span style=\"font-weight: 400;\">strict temperature<\/span><\/i><span style=\"font-weight: 400;\"> management to prevent the growth of <\/span><i><span style=\"font-weight: 400;\">dangerous bacteria<\/span><\/i><span style=\"font-weight: 400;\">. Understanding the &#8220;why&#8221; behind these rules is a cornerstone of effective management.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Maintain the Hot Zone:<\/b><span style=\"font-weight: 400;\"> The &#8220;danger zone&#8221; for food is between 41\u00b0F and 135\u00b0F, the <\/span><i><span style=\"font-weight: 400;\">ideal range<\/span><\/i><span style=\"font-weight: 400;\"> where bacteria can double in as <\/span><i><span style=\"font-weight: 400;\">little as<\/span><\/i><span style=\"font-weight: 400;\"> 20 minutes. Training teaches you to keep hot TCS foods at 135\u00b0F or higher. Use <\/span><i><span style=\"font-weight: 400;\">calibrated food<\/span><\/i><span style=\"font-weight: 400;\"> thermometers and monitor your holding equipment frequently, as a malfunctioning steam table can pose a serious food safety risk.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Reheat Correctly:<\/b><span style=\"font-weight: 400;\"> Bring a batch of soup to 165\u00b0F and maintain it at this temperature for 15 seconds within a <\/span><i><span style=\"font-weight: 400;\">two-hour period<\/span><\/i><span style=\"font-weight: 400;\"> when reheating it for hot holding. Simply warming it up is <\/span><i><span style=\"font-weight: 400;\">not sufficient<\/span><\/i><span style=\"font-weight: 400;\"> and creates a <\/span><i><span style=\"font-weight: 400;\">hazardous situation<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cool Foods Rapidly:<\/b><span style=\"font-weight: 400;\"> One of the <\/span><i><span style=\"font-weight: 400;\">biggest risks<\/span><\/i><span style=\"font-weight: 400;\"> in a professional kitchen is <\/span><i><span style=\"font-weight: 400;\">improper cooling<\/span><\/i><span style=\"font-weight: 400;\">. Cool leftover soup or cider from 135\u00b0F to 70\u00b0F within two hours, and then from 70\u00b0F to 41\u00b0F or lower in the next four hours. Use <\/span><i><span style=\"font-weight: 400;\">approved methods<\/span><\/i><span style=\"font-weight: 400;\">, such as ice baths, ice paddles, or dividing hot liquids into shallow metal pans, to facilitate rapid cooling.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Document Your Process:<\/b><span style=\"font-weight: 400;\"> A <\/span><i><span style=\"font-weight: 400;\">key part<\/span><\/i><span style=\"font-weight: 400;\"> of a food safety management system is documentation. Keep temperature logs for <\/span><i><span style=\"font-weight: 400;\">both your<\/span><\/i><span style=\"font-weight: 400;\"> hot-held items and your cooling procedures. This not only ensures that you are consistently practicing <\/span><i><span style=\"font-weight: 400;\">safe seasonal<\/span><\/i><span style=\"font-weight: 400;\"> food handling practices but also provides critical evidence of your diligence during a health inspection.<\/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-6eb6d75 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6eb6d75\" 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-58b5aea\" data-id=\"58b5aea\" 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-1916d98 elementor-widget elementor-widget-heading\" data-id=\"1916d98\" 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\">Protect Your Customers and Your Business<\/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-94e65ef elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"94e65ef\" 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-bce0432\" data-id=\"bce0432\" 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-dca6073 elementor-widget elementor-widget-text-editor\" data-id=\"dca6073\" 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><i><span style=\"font-weight: 400;\">Vigilant<\/span><\/i><span style=\"font-weight: 400;\"> handling of fall ingredients is a non-negotiable part of your professional responsibility. Applying these principles shows a commitment to excellence and <\/span><i><span style=\"font-weight: 400;\">public<\/span><\/i><span style=\"font-weight: 400;\"> health. Ensure you and your team are fully prepared to handle <\/span><i><span style=\"font-weight: 400;\">seasonal<\/span><\/i><span style=\"font-weight: 400;\"> challenges by maintaining your food safety credentials.<\/span><\/p><p><a href=\"https:\/\/www.safefoodtraining.com\/schedule-2\/\"><b>Sign up for the next available Certified Food Protection Manager course near you.<\/b><\/a><\/p><p>.<\/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>As a Minnesota food professional, you know autumn brings a welcome change to our menus, featuring hearty squashes, crisp apples, and rich pumpkins. But let&#8217;s be honest, autumn&#8217;s culinary delights extend far beyond pumpkin spice lattes! While these ingredients are crowd-pleasers, they also introduce unique food safety challenges. Ensuring proper seasonal food safety from the [&hellip;]<\/p>\n","protected":false},"author":659,"featured_media":4637,"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],"tags":[19,69,76,3394],"class_list":["post-4636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-certified-food-protection-manager","tag-certified-food-manager","tag-e-coli","tag-minnesota-department-of-health","tag-temperature-control"],"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>Fall Food Safety: Beyond the Pumpkin Spice<\/title>\n<meta name=\"description\" content=\"Learn essential fall menu safety tips for handling seasonal ingredients like pumpkins &amp; squash. 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