Basic food safety manager recertification for the state of Minnesota is 4 hours.
HITM’s course, Establishing AMC-HACCP in Retail Food Operations (1904), will satisfy Minnesota’s requirement for recertification.
2009 course dates: MONTHLY: January 15; February 12; March 12; April 16; May 14; June 18; July 9; August 13; September 10; October 15, November 12; December 10
2010 course dates: MONTHLY: January 14; February 11; March 11; April 15; May 13; June 10; July 14; August 12; September 9; October 14, November 11; December 9
The course informs personnel about current hazards in food preparation and explains the science behind validated food preparation procedures and standards that, when followed, assure that hazards are controlled 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 are legally responsible for their employee training and having safety control programs in order to guarantee that the food served to customers is always safe. The employee, using correct food handling knowledge provided by the manager, can ensure that foodborne illness hazards have been avoided.
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 in ways that will prevent / reduce the possibility of foodborne-illness-causing microorganisms, chemicals, and hard foreign objects contaminating the food 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 continuous improvement.
WHO SHOULD TAKE THE COURSE: Minnesota food managers who need recertification and retail food establishment food department supervisors who also train and coach employees to improve.
• The need for HACCP in a unit; the risk of illness
• Foodborne illness vegetative cells, spores, and control
• Chemical and particulate hazards
• Personal hygiene and employee food handling procedures
• Temperatures, measurement, cooling, and control
• Cleaning and sanitizing
• Food production and storage
• Establishing / updating your HACCP / food safety program COST OF COURSE AND MATERIALS: $75 per person; materials provided.