{"id":4712,"date":"2025-11-11T22:01:27","date_gmt":"2025-11-12T04:01:27","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=4712"},"modified":"2025-11-16T10:19:31","modified_gmt":"2025-11-16T16:19:31","slug":"two-weeks-to-thanksgiving-a-certified-food-protection-managers-guide-to-holiday-food-safety-blunders","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/two-weeks-to-thanksgiving-a-certified-food-protection-managers-guide-to-holiday-food-safety-blunders\/","title":{"rendered":"Two Weeks to Thanksgiving: A Certified Food Protection Manager\u2019s Guide to Holiday Food Safety Blunders"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"4712\" class=\"elementor elementor-4712\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ac7c093 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ac7c093\" 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-2416d37\" data-id=\"2416d37\" 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-bde16ac elementor-widget elementor-widget-text-editor\" data-id=\"bde16ac\" 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_4713\" style=\"width: 372px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-2.png\"><img fetchpriority=\"high\" decoding=\"async\" aria-describedby=\"caption-attachment-4713\" class=\" wp-image-4713\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-2-1024x683.png\" alt=\"holiday food safety\" width=\"362\" height=\"241\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-2-1024x683.png 1024w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-2-300x200.png 300w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-2-768x512.png 768w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-2.png 1200w\" sizes=\"(max-width: 362px) 100vw, 362px\" \/><\/a><p id=\"caption-attachment-4713\" class=\"wp-caption-text\">Holiday food safety is essential for your success!<\/p><\/div><p><span style=\"font-weight: 400;\">With <\/span><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/certified-food-protection-managers-and-thanksgiving-traditions\/\"><b>Thanksgiving <\/b><\/a><span style=\"font-weight: 400;\">just two weeks away, kitchens across Minnesota are gearing up for the busiest day of food service of the year. For a <\/span><b>certified food protection manager<\/b><span style=\"font-weight: 400;\">, the holiday rush presents the single greatest challenge to maintaining food safety standards. The combination of complex menus, high-volume orders, temporary staff, and the sheer chaos of the day creates a perfect storm for critical errors.<\/span><\/p><p><span style=\"font-weight: 400;\">According to the CDC, about 48 million Americans get sick from foodborne illnesses each year. The Thanksgiving holiday, centered on a high-risk food like turkey, is a notorious contributor to these statistics.<\/span><\/p><p><span style=\"font-weight: 400;\">As food professionals, it\u2019s our job to protect public health. Let\u2019s review the three most common\u2014and most dangerous\u2014food safety blunders that happen during the holiday rush.<\/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-70d7232 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"70d7232\" 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-c4aecd3\" data-id=\"c4aecd3\" 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-33fbc6a elementor-widget elementor-widget-heading\" data-id=\"33fbc6a\" 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\">Blunder #1: The Great Turkey Thaw Catastrophe<\/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-eacd27e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"eacd27e\" 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-7740e85\" data-id=\"7740e85\" 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-aea725b elementor-widget elementor-widget-text-editor\" data-id=\"aea725b\" 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;\">This is a very frequent mistake, and it starts days before the holiday. A frozen turkey is essentially a block of ice, and thawing it improperly is a direct invitation for bacterial growth.<\/span><\/p><p><span style=\"font-weight: 400;\">The primary culprit is thawing the bird on the kitchen counter. While convenient, this method is incredibly dangerous. As the turkey&#8217;s outer layers thaw, they quickly enter the<\/span><a href=\"http:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/danger-zone-40f-140f\"> <b>temperature danger zone (41\u00b0F to 135\u00b0F)<\/b><\/a><span style=\"font-weight: 400;\">. Meanwhile, the center remains frozen solid. In this danger zone, bacteria like <\/span><a href=\"https:\/\/www.washingtonpost.com\/wellness\/2023\/10\/27\/salmonella-poisoning-outbreak-symptoms-treatment-prevention\/\"><b><i>Salmonella<\/i><\/b><b> can double in as little as 20 minutes<\/b><\/a><span style=\"font-weight: 400;\">. The USDA is unequivocal: <\/span><i><span style=\"font-weight: 400;\">never<\/span><\/i><span style=\"font-weight: 400;\"> thaw a turkey at room temperature.<\/span><\/p><p><span style=\"font-weight: 400;\">Here are the only safe methods your team should use:<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/poultry\/turkey-basics-safe-thawing\"><b>Refrigerator Thawing (Recommended):<\/b><\/a><span style=\"font-weight: 400;\"> This is the safest, most controlled method. Place the turkey in a pan or on a tray (to catch drips) on the <\/span><i><span style=\"font-weight: 400;\">bottom shelf<\/span><\/i><span style=\"font-weight: 400;\"> of the refrigerator. You must budget adequate time: allow <\/span><b>one full day (24 hours) for every 4-5 pounds<\/b><span style=\"font-weight: 400;\"> of turkey. A 20-pound bird will take 4 to 5 days to thaw completely.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/www.butterball.com\/how-to\/thaw-a-turkey\"><b>Cold Water Thawing (Active):<\/b> <\/a><span style=\"font-weight: 400;\">This method is faster but requires constant attention. Submerge the <\/span><i><span style=\"font-weight: 400;\">leak-proof<\/span><\/i><span style=\"font-weight: 400;\"> packaged turkey in cold tap water. You must <\/span><b>change the water every 30 minutes<\/b><span style=\"font-weight: 400;\"> to ensure it stays cold. This method takes approximately 30 minutes per pound. This process requires your active participation.<\/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-5a5af2d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5a5af2d\" 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-d3e904f\" data-id=\"d3e904f\" 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-c0ad41d elementor-widget elementor-widget-heading\" data-id=\"c0ad41d\" 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\">Blunder #2: A Certified Food Protection Manager\u2019s Blind Spot\u2014Cross-Contamination<\/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-1533d11 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1533d11\" 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-cad81df\" data-id=\"cad81df\" 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-362fff5 elementor-widget elementor-widget-text-editor\" data-id=\"362fff5\" 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 the kitchen is in overdrive, basic protocols are the first to fall by the wayside. Cross-contamination from raw poultry is a massive risk that managers must expect. Raw turkey juice contains pathogens, and even a tiny amount can contaminate ready-to-eat (RTE) foods like salads or desserts.<\/span><\/p><p><span style=\"font-weight: 400;\">This goes far beyond just cutting boards. Holiday prep involves dozens of high-touch surfaces and multitasking staff.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Improper Handwashing:<\/b><span style=\"font-weight: 400;\"> This is the #1 vector. A <\/span><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/safe-food-training-mn\/food-safety-certification-hand-washing-stations\/\"><b>cook handles the raw turkey<\/b><\/a><span style=\"font-weight: 400;\">, rinses their hands quickly (or just wipes them on an apron), and then grabs a refrigerator handle, a spice container, or a spatula. That surface is now contaminated. <\/span><i><span style=\"font-weight: 400;\">Solution:<\/span><\/i><span style=\"font-weight: 400;\"> Emphasize <\/span><b>thorough 20-second handwashing<\/b><span style=\"font-weight: 400;\"> after touching raw poultry and schedule frequent sanitizing of all high-touch surfaces.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Cutting Board Control:<\/b><span style=\"font-weight: 400;\"> Staff must use separate, color-coded cutting boards for raw poultry and RTE foods (such as vegetables for a relish tray). If you see a cook slice raw turkey and then just &#8220;wipe&#8221; the board before chopping celery, that is a critical violation.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Storage and Prep:<\/b><span style=\"font-weight: 400;\"> In packed walk-in coolers, it\u2019s tempting to shuffle things around. Always store raw turkey on the bottom shelf, below all other foods, especially RTE items. This prevents any potential drips from contaminating food below.<\/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-f64cfd5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f64cfd5\" 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-01c415a\" data-id=\"01c415a\" 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-5c982a5 elementor-widget elementor-widget-heading\" data-id=\"5c982a5\" 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\">Blunder #3: Failing the Holding and Reheating Test<\/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-08c7640 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"08c7640\" 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-2dbe689\" data-id=\"2dbe689\" 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-8c72f38 elementor-widget elementor-widget-text-editor\" data-id=\"8c72f38\" 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;\">Getting the food cooked is only half the battle. Thanksgiving meals are often buffet-style or served for extended periods. This final stage is where many operations fail.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Improper Hot-Holding:<\/b><span style=\"font-weight: 400;\"> Food on a buffet line or steam table must be held at <\/span><b>135\u00b0F or higher<\/b><span style=\"font-weight: 400;\">. As a manager, you must ensure staff check temperatures with a calibrated thermometer at least every 2 hours (or more frequently, depending on your HACCP plan). Discard any food that falls into the temperature danger zone.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>The Cooling Catastrophe:<\/b><span style=\"font-weight: 400;\"> You can\u2019t just put a 5-gallon pot of hot gravy or a deep pan of stuffing directly into the walk-in cooler. This raises the ambient temperature of the cooler, putting <\/span><i><span style=\"font-weight: 400;\">other<\/span><\/i><span style=\"font-weight: 400;\"> foods at risk, and the food itself will not cool fast enough. <\/span><i><span style=\"font-weight: 400;\">Solution:<\/span><\/i><span style=\"font-weight: 400;\"> Use the <\/span><b>two-stage cooling method<\/b><span style=\"font-weight: 400;\"> (135\u00b0F to 70\u00b0F within 2 hours, then 70\u00b0F to 41\u00b0F within the next 4 hours). This requires active cooling with ice paddles or ice baths, or by dividing food into shallow pans.<\/span><span style=\"font-weight: 400;\"><br \/><br \/><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Reheating Right:<\/b><span style=\"font-weight: 400;\"> You must reheat leftovers correctly. You cannot simply &#8220;warm up&#8221; gravy on a steam table. You must rapidly reheat all leftovers to 165\u00b0F for 15 seconds before serving or placing them in hot-holding equipment.<\/span><\/li><\/ul><p><span style=\"font-weight: 400;\">The Thanksgiving rush is the ultimate test of your systems and your team\u2019s training. As a <\/span><b>Certified Food Protection Manager<\/b><span style=\"font-weight: 400;\">, your leadership in these critical moments protects your customers and your business&#8217;s 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-9280c81 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9280c81\" 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-adae446\" data-id=\"adae446\" 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-a2d5e13 elementor-widget elementor-widget-heading\" data-id=\"a2d5e13\" 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\">Stay Compliant and Confident This Holiday Season<\/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-40197b5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"40197b5\" 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-b92a013\" data-id=\"b92a013\" 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-ef2b401 elementor-widget elementor-widget-text-editor\" data-id=\"ef2b401\" 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_4715\" style=\"width: 360px\" class=\"wp-caption alignright\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-1.png\"><img decoding=\"async\" aria-describedby=\"caption-attachment-4715\" class=\" wp-image-4715\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-1-1024x683.png\" alt=\"\" width=\"350\" height=\"233\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-1-1024x683.png 1024w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-1-300x200.png 300w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-1-768x512.png 768w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/11\/Two-Weeks-to-Thanksgiving-A-Certified-Food-Protection-Managers-Guide-to-Holiday-Food-Safety-Blunders-1.png 1200w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><\/a><p id=\"caption-attachment-4715\" class=\"wp-caption-text\">Do you have your two-week plan started?<\/p><\/div><p><span style=\"font-weight: 400;\">Don&#8217;t let the holiday rush expose a gap in your team&#8217;s knowledge. Whether you need your initial certification or it&#8217;s time for your three-year renewal, Safe Food Training is here to help.<\/span><\/p><p><span style=\"font-weight: 400;\">Jeff Webster provides personalized, expert-led training designed specifically for Minnesota food professionals. We offer our comprehensive 8-hour Certified Food Protection Manager course and dedicated continuing education sessions.<\/span><\/p><p><b>Visit our website to register yourself or your <\/b><a href=\"https:\/\/www.safefoodtraining.com\/schedule-2\/?ctype=1\"><b>team for an upcoming course today<\/b><\/a><b>.<\/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>With Thanksgiving just two weeks away, kitchens across Minnesota are gearing up for the busiest day of food service of the year. For a certified food protection manager, the holiday rush presents the single greatest challenge to maintaining food safety standards. The combination of complex menus, high-volume orders, temporary staff, and the sheer chaos of [&hellip;]<\/p>\n","protected":false},"author":659,"featured_media":4713,"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":[3586,3585,171,432,3587],"class_list":["post-4712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-certified-food-protection-manager","tag-holiday-food-safety","tag-holiday-safety","tag-minnesota-food-code","tag-mn-department-of-heath","tag-thanksgiving"],"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>Two Weeks to Thanksgiving: A Certified Food Protection Manager\u2019s Guide to Holiday Food Safety Blunders<\/title>\n<meta name=\"description\" content=\"Ensure a safe holiday season with our tips on Holiday Food Safety. 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