ASSURING RETAIL FOOD EXCELLENCE WORLDWIDE
THROUGH INDUSTRY SELF-CONTROL
We make FOOD SAFETY a profitable investment. |
HITM: Food Safety Science Provider
Hospitality Institute of Technology and Management (HITM) is a consulting, education and retail research company that promotes correct and operationally effective food science safety and quality knowledge and application. The company accomplishes this by using its AMC-HACCP program based on FDA and USDA regulations and HACCP science. We help food manufacturers and retail food operators establish and improve quality assurance, customer satisfaction, and operational efficiency and profits. This is done through improved recipe operations and process research. |
HITM's Purpose
HITM's purpose is to assist you in making your business and career successful.. It was founded to provide research, education, and on-site assistance to retail food professionals. HITM strives to help food operators through Active Managerial Control (AMC) to gain a greater degree of certainty in meeting customer, management and regulatory expectations ... while increasing operating efficiency and effectiveness. |
HITM's HACCP Training, Consulting, & Research Dedication
More than ever, hospitality operators are realizing that satisfying customers with zero defects in terms of customer needs, wants, and expectations is the key to market success. We are a food science-based company for the retail food industry dedicated to:
- Training all levels of personnel in principles and practices for the implementation of AMC-HACCP programs.
- Carrying out and publishing scientific research to improve employee performance and provide safe, customer-satisfying food and service efficiently and profitably.
- Providing food safety consulting for the retail food industry; communicating with and educating regulatory agencies about current food safety problems.
- Providing expert witness service in cases of foodborne illness litigation.
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HITM's Food Manager / Suppliers Certification & Products Provisions
- Food manager certification education and group and custom consulting and training to achieve mastery in: Food Safety Management Systems; HACCP-based food QA programs; Chilled food and sous vide process HACCP; Recipe HACCP design.
- Correct technical, personnel, and management system knowledge so that you can: Make your organization a high performer; Reduce costs of waste and liability; Continually improve productivity
- Certification of HACCP-based food safety programs and unit QA programs.
- Certification of suppliers who can guarantee the safety of their food, performance of equipment, and quality of services.
- Numerous products that aid in food safety education and provide monitoring for correct food preparation (e.g., thermometers, pH meters and test strips, microbiological test kits, etc.).
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| You are invited to browse our website to learn about our food quality and safety programs and products, and to read our food science and technology articles. Please contact us to discuss your individual food safety questions and needs. |
About HITM | Courses/Training | Products/Equipment | Food Safety Issues | Publications/Reports | Products & Equipment | Publications & Reports | Consulting/Research | Retail Food Alliance | References/Abstracts | Maps/Directions | Resources/Links
Contact HITM |
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O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A
St. Paul, MN 55114
Tel 651-646-7077, Fax 651-646-5984
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[modified 08 May 2008] |
This web site was redesigned and developed (in part) by
Certified Executive Chef and HACCP trainer Steven R. Davis
and Web Designer and Writer Sharon F. Malone
© 1995-2008 Hospitality Institute of Technology & Management. All rights reserved. |
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