Managing Food Hazards in Retail
Food Operations
(1908)
For 1908 food manager certification course
dates, click here.
For 1904 recertification course dates, click
here.
For all HITM "Classes at a Glance" 2008
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. It is also designed for those who have taken 1901:
Developing
and Implementing HACCP-based Retail Food Operations and need recertification.
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.
2008
course dates: MONTHLY:
January 16, February 13; March 12; April
9, May 14; June 11; July 9;
August 13; September 10; October 8;
November 12; December 10
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: osnyder@hi-tm.com.
To HITM home page
RECERTIFICATION
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.
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: $75per 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