FOOD
MANAGER CERTIFICATION
1908:
Managing Food Hazards
in Retail
Food Operations
The Hospitality Institute of Technology and
Management now
has online the textbook for its eight-hour food manager certification
course,
1908: Managing Food Hazards in Retail Food Operations.
To
download the entire
text, click on all of the following links to the .pdf text files.
To download smaller modules (.pdf) of
Sections 1
through 5, refer to the complete table of contents below, divided into
module
groups, and click on the desired module link.
SECTION
1. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
Module A.
Introduction to HACCP
The
Raw Food Contamination Problem (1-1)
Self-control
(Due Diligence) (1-2)
Hazard
Analysis (1-3)
Critical
Control Points (1-4)
Module B. The HACCP
Food Safety Management System
Retail
Food AMC-HACCP Policies, Procedures, and Standards Manual
(1-5)
Implementing
a Food Safety Management System (1-6)
HACCP
Summary (1-8)
HACCP
Is the Foundation for Quality (1-9)
Module C. Foodborne
illness factors
Foodborne
Illness (1-10)
Factors
that Contribute to Outbreaks of Foodborne Disease (1-11)
Module D. Chemical
and physical hazards
Chemical
Hazards (1-13)
Adverse
Reactions to Food (1-14)
Physical
(Hard Foreign Object) Hazards (1-15)
Physical
Hazards from Animals and Other Sources (1-16)
SECTION
2. BIOLOGICAL HAZARDS.
Module A.
Introduction to biological hazards
Food
Microorganisms (2-1)
The
Biological Hazard (2-2)
Food
Spoilers, Process Microorganisms, and Pathogens (2-3)
Spoilage
Microorganisms (2-4)
Module B.
Microbiological foodborne illness
Types
of Foodborne Illness (2-5)
Growth
of Foodborne Disease Bacteria (2-6)
Destruction
of Bacteria (2-7)
Module C. Salmonella spp. and Campylobacter jejuni
Salmonella spp. HACCP (2-8)
Salmonella spp. Control (2-9)
Campylobacter
jejuni Characteristics (2-10)
Campylobacter
jejuni HACCP
(2-12)
Module D. E. coli and Listeria monocytogenes
Escherichia
coli
Characteristics (2-13)
Escherichia
coli HACCP
(2-15)
Listeria
monocytogenes
Characteristics (2-16)
Listeria
monocytogenes
HACCP (2-18)
Module E.
Hepatitis
A, norovirus, and Staphylococcus
aureus
Hepatitis
A HACCP (2-19)
Noroviruses
(Norwalk-like viruses) HACCP (2-20)
Staphylococcus
aureus
HACCP (2-22)
Staphylococcus
aureus Control (2-23)
Module F. The spores
Spores (2-24)
Clostridium
perfringens
HACCP (2-25)
Clostridium
perfringens Control (2-26)
Bacillus
cereus
Characteristics (2-27)
Bacillus
cereus HACCP
(2-30)
Clostridium
botulinum Characteristics
(2-31)
Clostridium
botulinum
HACCP (2-36)
SECTION
3. PREREQUISITE PROCESSES
Module A.
Personal
hygiene
Personal
Hygiene (3-1)
Cross-contamination (3-2)
The
Body as a Source of Pathogens (3-3)
Contamination
of the Hands and Hand Washing (3-4)
Module B. Cleaning
and sanitizing
Cleaning
and Sanitizing (3-5)
The
Four-step Surface Sanitizing Process (3-6)
Sanitizing
Solution (3-7)
Warewashing
HACCP (3-8)
Module C. The
facility
Construction
HACCP (3-9)
Wooden
Equipment.(3-11)
Air
Gaps and Backflow Prevention (3-12)
Mobile
Foodservice Units (3-13)
SECTION
4. FOOD HACCP PROCESSES - PURCHASING
Module A. Recipe
HACCP
Recipe
Engineering (4-1)
Recipe
Flow Chart and HACCP Recipe (4-2)
Module B.
Purchasing quality control
Meat
Purchasing HACCP (4-6)
Inspecting
Purveyors to Assure Quality (4-7)
Quality
Control in Receiving, Inspecting, and Storing Ingredients
(4-8)
Module C. Animal
products
Meat
Quality Attributes (4-9)
Poultry,
Fish, and Seafood (4-10)
Spoilage
of Meat, Poultry, and Fish (4-11)
Dairy
Products (4-12)
Eggs (4-13)
Module D.
Produce
items
Leafy
and Flower Vegetables (4-14)
Tubers,
Vine and Root Vegetables (4-15)
Fruits
and Soft-Skinned Vegetables (4-16)
Grocery
/ Dry Storage Items - Salad Oil, Canned Foods, Herbs, Spices (4-17)
SECTION
5. FOOD HACCP PROCESSES - RECEIVING, PREPARATION, SUMMARY
Module A.
Receiving, storage, temperature measurement, and thawing
Receiving
(5-1)
Storage
HACCP (5-2)
Contamination
of Fruits and Vegetables (5-3)
Temperature
Measurement of Food (5-4)
Thawing (5-5)
Module B. Food
preparation and cooling
The
Seven Quality Assurance Recipe Processes (5-6)
Food
Preparation Methods (5-9)
Food
Cooling (5-10)
Cooling
HACCP (5-11)
Module C. Food
service
Buffets,
Banquets (5-12)
Carry-Out
Foods (5-13)
Dispensing
Milk and Cream (5-14)
Dispensing
Condiments (5-15)
Display,
Transport, and Leftovers (5-16)
Module D. Final
considerations and summary
Critical
Temperatures (5-17)
Leftovers
HACCP (5-18)
Emergency
Procedures (5-19)
HACCP
Summary (5-20)
Quick
links to Sections and Modules:
SECTION 1:
Module
A Module B Module C Module D
SECTION 2:
Module
A Module B Module C Module D Module E Module F
SECTION 3:
Module
A Module B Module C
SECTION 4:
Module
A Module B Module C Module D
SECTION 5:
Module
A Module B Module C Module D
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