(For all HITM "Classes at a Glance" 2008 calendar, click here.)
RECERTIFICATION: Basic food
safety
manager recertification for the state of Minnesota is 4 hours.
This course taught by HITM will satisfy
Minnesota's
requirement for recertification.
2008 course dates: MONTHLY:
January 17, February 14; March 13; April 10, May 15; June 12; July
10; August 14; September 11; October 9; November 13; December 11
1904 COURSE DESCRIPTION
PURPOSE: This 4-hour recertification course for
Minnesota retail food personnel updates employees and managers in
hazard
identification and control.
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.
TOPICS:
• 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.
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: infor@hi-tm.com; website: http://www.hi-tm.com
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