ESTABLISHING AMC-HACCP IN RETAIL FOOD OPERATIONS
HITM's food manager recertification class
(1904)

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.


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:  $80
at the door / $75 prepaid, 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: info@hi-tm.com


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