MHRA is the one-stop-shop for the hospitality and restaurant industries.  We invite you to learn more about our outstanding value of MHRA membership.  MHRA works daily to address the needs of our members, and respond with top-notch educational programs designed to improve profitability,  minimize risk of failure, and educate existing employees in areas of customer service, loss control/security, basic food safety and responsible alcohol service.  MHRA provides discounts on products & services and a host of networking opportunities.  Attention Owners, Chefs & Managers UPDATE This learning resource does not replace ServSafe manager certification.  These employee guides are only meant to accent your employee training procedures.  The MHRA offers genuine ServSafe Manager certification.  For a list of classes (click here) New MS Department of Health inspection procedures are requiring your line-level employees in food preparation areas to show a demonstration of food safety skills.  Simply having a ServSafe certificate on the wall will no longer suffice!  Examples of such questions are:  What is the minimum internal temperature for poultry, ground meat, or fish?  What is the temperature danger zone?  What is the proper way to set-up storage in a cooler? The MHRA has the following resource to assist you in delivering ServSafe knowledge and procedures to your staff.  At only $5 each, can you afford not to have your staff trained properly?  If interested please contact gradygriffin@msra.org or call 601-608-0227. The ServSafe Starters Employee Guide, Fifth Edition has been redesigned to easily integrate food safety into any existing training program. ·  Sections can be completed in approximately 10 minutes. ·  Color-coded sections for easy reference. ·  Color photographs from the learners point of view helps reinforce food safety concepts ·  Based upon the 2007 Supplemental to the 2005 FDA Food Code ·  Enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge. Covers five key areas: ·  Basic Food Safety ·  Personal Hygiene ·  Cross-Contamination & Allergens ·  Time and Temperature ·  Cleaning and Sanitation