AMC-HACCP IN RETAIL FOOD OPERATIONS
Basic food safety manager recertification for the state
Minnesota is 4 hours.
HITM's course, Establishing AMC-HACCP in Retail
Operations (1904), will satisfy Minnesota's requirement for
HITM's food manager
1904 COURSE DESCRIPTION
PURPOSE: This 4-hour recertification
for Minnesota retail food personnel updates employees and managers in
identification and control.
The course informs personnel about current hazards in
food preparation and explains the science behind validated food
procedures and standards that, when followed, assure that hazards are
and customers are never made ill. It teaches managers how to have
continuous safety improvement.
The foodservice employee doing food preparation tasks
is the critical control point for ensuring safe food. Managers
legally responsible for their employee training and having safety
programs in order to guarantee that the food served to customers is
safe. The employee, using correct food handling knowledge
by the manager, can ensure that foodborne illness hazards have been
LEARNING OBJECTIVES: Persons completing
the course will have the latest information on HACCP, personal hygiene,
etc., and will be able to demonstrate food handling and serving tasks
ways that will prevent / reduce the possibility of
microorganisms, chemicals, and hard foreign objects contaminating the
that is consumed by customers.
COURSE FORMAT: The material is taught from
overheads, a set of which is given to each student. Students also
are taught how to implement a HACCP operations manual and have
WHO SHOULD TAKE THE COURSE: Minnesota food
managers who need recertification and retail food establishment food
supervisors who also train and coach employees to improve.
• The need for HACCP in a unit; the risk of
• Foodborne illness vegetative cells, spores,
• Chemical and particulate hazards
• Personal hygiene and employee food handling
• Temperatures, measurement, cooling, and control
• Cleaning and sanitizing
• Food production and storage
• Establishing / updating your HACCP / food
COST OF COURSE AND MATERIALS: $80 at
the door / $75 prepaid, per person; materials provided.
COURSE AUTHOR: O. Peter Snyder, Jr., Ph.D.,
Hospitality Institute of Technology and Management (HITM); 670 Transfer
Road, Suite 21A; St. Paul, MN 55114; TEL 651 646 7077; FAX 651 646
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