ABOUT THE COURSE FORMAT: The 75-page text is illustrated to correspond with PowerPoint slides that aid in teaching the course. It is divided into one-page modules.
WHO CAN TEACH THIS COURSE: Managers who want
to teach safe food preparation practices and principles to employees
and who have attended HITM's two-day manager course, 1901: Developing
and Implementing HACCP-based Retail Food Operations,, are qualified to
teach this course to
their employees. Contact the Hospitality Institute of Technology and
if you would like begin a food safety employee training using this
It is also possible to arrange for the Hospitality Institute of Technology and Management to teach this course. Contact HITM to discuss this possibility.
MANAGER COMMITMENT: Managers who use this text for employee food safety training need to commit to making sure that every new employee reads the text and can apply the information to his or her food handling tasks. The manager simply must show how the principles apply in his or her specific operation and certify that the employee can demonstrate correct, safe procedures. Note that follow-through and positive reinforcement of correct employee behaviors are critical to maintaining a viable food safety program.
WHO SHOULD TAKE THE COURSE: Minnesota food managers who need recertification and retail food establishment employees who handle and serve food.
foodborne illness hazards
• Illness-causing microorganisms (i.e., bacteria, viruses, parasites, molds)
• Safe hand washing
• Adequate personal hygiene
• Safety-assured food times and temperatures
|• How to cool food
in less than 6 hours
• Safe food preparation and hot holding
• Proper thermometer care, calibration, and use
• Cleaning and sanitizing techniques
• Correct storage techniques.
LEARNING OBJECTIVES: Employees will be able to maintain personal hygiene and perform food handling and serving tasks in ways that will prevent / reduce the possibility of foodborne-illness-causing microorganisms, chemicals, and hard foreign objects contaminating the food that is purchased and consumed by customers.
COURSE LOCATION: You can arrange to have HITM teach this course to your employees. Please contact HITM to discuss time, location, and cost to you.
COURSE HOURS: Offers 4 CEUs or 4 contact hours.
COST OF COURSE AND MATERIALS: $75 per
person; $500 group training
Training materials (PowerPower CD) also available, $50; free with purchase of 25 or more texts. .
COST OF TEXT ONLY: $14.00 each / 25 or more $12.00
COURSE AUTHOR: O. Peter Snyder, Jr., Ph.D., President; Hospitality Institute of Technology and Management (HITM); 670 Transfer Road, Suite 21A; St. Paul, MN 55114; TEL 651 646 7077; FAX 651 646 5984; e-mail: firstname.lastname@example.org.
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