MANAGING
FOOD HAZARDS IN RETAIL FOOD OPERATIONS
HITM's food manager certification
class
(1908)
For 1908 food manager certification course
dates 2009 and 2010,
click here.
For a description of HITM's food manager RECERTIFICATION class
and course dates 2009 and 2010,
click
here.
For all HITM "Classes at a Glance" 2009
calendar,
click
here.
For all HITM "Classes at a Glance" 2010
calendar, click
here.
PURPOSE: This 8-hour course (and text) serves
as a
certification course for Minnesota food operators who are interested in
the basic knowledge necessary for compliance with Minnesota's food
safety
rules. This course also teaches hazard identification and control
to those
employees
who must demonstrate food safety knowledge to the regulatory
authority.
ABOUT THE COURSE FORMAT: The 135-page text
is illustrated
to correspond with slides that aid in teaching the course. It is
divided
into one-page modules.
WHO SHOULD TAKE THE COURSE: Minnesota food
managers
who need certification or recertification, managers who want basic food
safety information, and retail food establishment employees who handle
and serve food.
TOPICS:
• Recognizing
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
to 41F in less
than 6 hours
• HACCP recipes
• Safe food preparation and hot holding
• Proper thermometer care, calibration, and use
• Cleaning and sanitizing techniques
• Correct storage techniques. |
LEARNING OBJECTIVES: Managers will be able
to teach
their employees, and employees will learn, 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.
TEST: The test is Experior
Assessments' Certification
Professional Food Manager exam. Please bring a picture I.D. and
Social
Security number to take this test.
COURSE LOCATION: Hospitality Institute of
Technology
and Management. You can arrange to have HITM teach this course to
your managers and/or employees. Please contact HITM to discuss
time,
location, and cost to you.
2009 course dates for 1908 certification
class: MONTHLY:
January 14, February 11; March 11; April
15, May 13;
June 17; July 8;
August 12; September 9; October 14;
November 11; December 9
2010 course
dates for 1908 certification class: MONTHLY: January 13, February 10; March 10; April 14, May 12;
June 9; July 14;
August 11; September 8; October 13;
November 10; December 8
Offers 8 CEUs or 8 contact hours.
COST OF COURSE AND MATERIALS: $150 per
person; text provided.
COST OF TEXT ONLY: $40 each.
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.
To HITM home page
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.
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
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: info@hi-tm.com
To HITM home page