PUBLICATIONS
O. Peter Snyder, Jr., Ph.D.
updated
May 2008
for PDF version, click
here
BOOK
ENTRIES
REFEREED
AND PROFESSIONAL JOURNALS
INDUSTRY
PUBLICATIONS
UNIVERSITY
OF MINNESOTA PUBLICATIONS
MILITARY
PUBLICATIONS
HITM
PUBLICATIONS
HITM
WEBSITE ARTICLES
TEXTS
PRESENTATIONS
BOOK ENTRIES
- Juneja,
V.K. and Snyder, O.P. 2007.
Sous vide and cook-chill processing of
foods: Concept development and Microbiological safety. (Ch. 8) in: G. Tewari and V.K. Juneja, Eds. Advances in Thermal and Non-Thermal Food
Preservation. Blackwell
Publishing. Ames, IA.
pp. 145-163.
- Snyder, O.P. 1993. Hazard analysis
and critical
control point in foodservice. In VNR’s Encyclopedia of
Hospitality
and Tourism. Khan, M., Olsen, M, and Var. T (Eds.) Van
Nostrand
Reinhold. New York. 185-219.
- Snyder, O.P. 1995. The applications
of
HACCP
for MAP and sous vide products. In: Principles of
Modified-Atmosphere
and Sous Vide Product Packaging. Eds. J.M. Farber and K.L.
Dodds.
Technomic Publishing Co. Inc. Lancaster, PA. 325-383.
- Snyder, O.P. 1995. HACCP-TQM for
retail
and food
service operations. In HACCP in Meat, Poultry and Fish
Processing:
Advances in Meat Research Series Vol. 10. Eds. A.M. Pierson and
T.R.
Dutson. Blackie Academic & Professional. London.
230-299.
- Snyder, O.P. 1997. Food law in the
United States.
In Food Hygiene Auditing. Ed. N. Chesworth. Blackie
Academic
& Professional. London. 12-29.
- Snyder, O.P. 2000. Food safety
information and
advice for travelers. In Safe Handling of Foods. Farber,
J.M.
and Todd, E.C.D., eds. Marcel Dekker, Inc. New York.
455-478.
- Snyder, O.P. 2001. Foodservice
operations:
HACCP principles. In Foodborne Disease Handbook: Vol. 2.
Hui,
Sattar, Murrell, Nip, Stanfield, Eds. Marcel Dekker, Inc.
New
York. 425-426.
- Snyder, O.P. 2001. Foodservice
operations:
HACCP control programs. In Foodborne Disease Handbook: Vol.
2.
Hui, Sattar, Murrell, Nip, Stanfield, Eds. Marcel Dekker,
Inc.
New York. 457-496.
- Snyder, O.P. 2003. HACCP and
regulations applied
to minimally processed foods. In Microbial Safety of Minimally
Processed
Foods. Novak, J.S., Sapers, G.M., and Juneja, V.K., Eds.
CRC
Press. Boca Raton, FL. 127-150.
- Snyder, O.P. and Juneja, V.K. 1999.
Involvement
of regulatory bodies. In Encyclopedia of Food Microbiology.
Robinson, R.K., Batt, C.A., and Patel, P.D., Eds. Academic Press
Ltd. London, UK. 1001-1008.
- Snyder, O.P. and Juneja, V.K. 2001.
Management
of microbial control in HACCP systems. In Control of Foodborne
Microorganisms.
Juneja, V.K. and Sofos, J.N., Eds. Marcel Dekker, Inc. New
York. 47
PENDING
-
Snyder, O.P. 2007.
Interventions for Hazard Control at Foodservice. In: Pathogens
and Toxins in Foods:
Challenges and Interventions. Eds.
Juneja, V.K. and Sofos, J.N.
REFEREED
AND PROFESSIONAL JOURNALS
- Farkas, D.F. and Snyder, O.P. 1991.
How
to describe
a food process for quality control. J. Foodservice systems.
6(3): 147-153.
- Grecz, N., Snyder, O.P., Walker, A.A., and
Anellis,
A.
1965. Effect of temperature of liquid nitrogen on radiation
resistance
of spores of Clostridium botulinum. Appl. Microbiol. 13:
527-535.
- Heenen, T.L. and Snyder, O.P. 1978.
Minnesota
program for the prevention of foodborne illness: An evaluation.
J.
Food Protect. 41(7): 556-558.
- Jimenez, S.M., Pirovani, M.E., Salsi, M.S.,
Tiburzi, M.C.,
and Snyder, O.P. 2000. The effect of different thawing
methods
on the growth of bacteria in Chicken. Dairy Food Environ.
Sanit.
20(9):678-683.
- Juneja, V.K. Snyder, O.P., and
Cygnarowicz-Provost,
M. 1994. Influence of cooling rate on outgrowth of
Clostridium
perfringens spores in cooked ground beef. J. Food Protect.
57(12): 1063-1067.
- Juneja, V.K., Snyder, O.P., and Marmer,
B.S.
1997.
Potential for growth from spores of Bacillus cereus, Clostridium
botulinum
and vegetative cells of Staphylococcus aureus, Listeria monocytogenes,
and Salmonella serotypes in cooked ground beef during cooling. J.
Food Protect. 60(3): 272-275.
- Juneja, V.K., Snyder, O.P., and Marmer,
B.S.
1997.
Thermal destruction of Escherichia coli 0157:H7 in beef and chicken:
Determination
of D-and z-values. Internat. J. Food Microbiol. 35: 231-237.
- Juneja, V.K., Snyder, O.P., Williams, A.C., and
Marmer, B.S.
1997. Thermal destruction of Escherichia coli O157:H7 in
hamburger.
J. Food Protect. 60(10). 1163-1166.
- Juneja, V.K., Whiting, R.C., Marks, H.M., and
Snyder, O.P.
1999. Predictive model for growth of Clostridium perfringens at
temperatures
applicable to cooling of cooked meat. Food Microbiol.
16(4):335-349.
- Kreiger, R.A., Snyder, O.P., and Pflug,
I.J.
1983.
Clostridium botulinum ionizing radiation D-value determination using a
micro food sample system. J. Food. Sci. 48: 141.
- Polley, S.L., Snyder, O.P., and Kotnour,
P.
1980.
A compilation of thermal properties of food. Food Technol.
34(11): 76-94.
- Rivituso, C.P. and Snyder, O.P.
1981.
Bacterial
growth at foodservice operating temperatures. J. Food
Protect.
44(10): 770-775.
- Sangaline, M. and Snyder, O.P.
1997.
Case history
of a Salmonella enteritidis outbreak associated with komodo
dragons.
Dairy Food Environ. Sanitation. 17(1): 14-16.
- Snyder, O.P. 1959. Electronic
evaluation of a
1 Mev resonant transformer electron beam. M.S. Thesis.
Massachusetts
Institute of Technology. Cambridge, MA.
- Snyder, O.P. 1969. The effect of
commercial food
processing variables on the inactivation of Clostridium botulinum by
ionizing
radiation at low temperatures. Ph.D. Dissertation.
University
of Massachusetts. Amherst, MA.
- Snyder, O.P. 1973. Computer managed
subsistence
system. Food Technol. 27(3): 42-45.
- Snyder, O.P. 1976. Comparative
energy
analysis
in electric and gas cooking equipment. In Proceedings of the 32nd
Conference. Society for the Advancement of Food Service
Research.
Houston, TX.
- Snyder, O.P. 1976. Why this
approach? R&DA
Activities Report. 29(1): 1-3.
- Snyder, O.P. 1977. Regulatory
aspects
of ingredients
in convenience foods. food Technol. 31(8): 70-71.
- Snyder, O.P. 1978. Microwave
cooking
application
in food service systems. R&DA Activities Report. 31(1):
7j9-93.
- Snyder, O.P. 1978. The need for
standards in
food service sanitation education. J. Food Protect. 41(4):
295-301.
- Snyder, O.P. 1978. The role of the
microwave
oven in reducing energy consumption in commercial food service.
J.
Microwave Power. 13(3): 263-267.
- Snyder, O.P. 1978. Systems analysis
in
large
volume food production. In Proceedings of International Symposium
on Ready-to-Serve Foods. How ready are ready-to-serve
foods?
Karlsruhe, Germany. S. Karger. New York.
- Snyder, O.P. 1979. A computerized
flow
chart
system for a food product facility. G.E. Livingston, Ed.
Optimizing
food service systems. G.K. Hall Co.
- Snyder, O.P. 1981. A model
foodservice
quality
assurance system. Food Technol. 35(2): 70-76.
- Snyder, O.P. 1983. A management
system
for foodservice
quality assurance. Food Technol. 37(6): 61-67.
- Snyder, O.P. 1984. Minimizing
foodservice energy
consumption through improved recipe engineering and kitchen
design.
R&DA Activities Report. 36(2): 49-55.
- Snyder, O.P. 1986. Applying the
hazard
analysis
and critical control points system in foodservice and foodborne illness
prevention. J. Foodservice Systems. 4(2): 125-131.
(and
In Proceedings of the 2nd World Congress. Foodborne Infections
and
Intoxications. May 26-30, 1986. West Berlin.)
- Snyder, O.P. 1986. Microbiological
quality assurance
in foodservice operations. Food Technol. 40(7): 122-130.
- Snyder, O.P. 1987. An overview:
Quality-impact
on the bottom line. In Proceedings of the Third Annual Conference
of the IFT Foodservice Division. September, 1986: 100.
Reno,
NV.
- Snyder, O.P. 1991. Food safety
technical standards
workshop report. J. Foodservice Systems. 6(2): 107-139.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part I. Dairy Food Environ.
Sanitation.
12(1): 26-27.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part II. Dairy Food Environ.
Sanitation.
12(2): 84-86.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part III. Dairy Food Environ.
Sanitation.
12(3): 164-167.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part IV. Dairy Food Environ.
Sanitation.
13(4): 230-332.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part V. Dairy Food Environ.
Sanitation.
12(5): 291-295.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part VI. Dairy Food Environ.
Sanitation.
12(6): 362-365.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part VII: Control of surface microorganisms and
biofilms. Dairy Food Environ. Sanitation. 12(8): 525-529.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part VIII: Basic considerations in environment,
facilities, and equipment control. Dairy Food Environ.
Sanitation.
12(9): 574-577.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part IX: Determining the thermal lethality of a
process. Dairy Food Environ. Sanitation. 12(10): 628-630.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part X: Derived overall microbiological
standards
for chilled food processes. Dairy Food Environ. Sanitation.
12(11): 687-688.
- Snyder, O.P. 1992. HACCP - An
industry
food safety
self-control program - Part XI: Food system supplier quality assurance
(QA) HACCP certification criteria. Dairy Food Environ.
Sanitation.
12(12): 756-758.
- Snyder, O.P. 1992. HACCP - An industry
food
safety
self-control program - Part XII: Food processes and controls.
Dairy
Food Environ. Sanitation. 12(13): 820-823.
- Snyder, O.P. 1993. HACCP - An
industry
food safety
self-control program - Part XII: Food processes and controls,
cont.
Dairy Food Environ. Sanitation. 13(1): 27-29.
- Snyder, O.P. 1993. HAZCON-based
total
quality
management: Packaging systems for chilled foods. Dairy Food
Environ.
Sanitation. 13(5): 288-290.
- Snyder, O.P. 1993. HAZCON-based
total
quality
management: Total quality management (TQM) - a system for safety,
customer
satisfaction and productivity assurance (Part XIV). Dairy Food
Environ.
Sanitation. 13(6): 356-359.
- Snyder, O.P. 1993. HAZCON-based
total
quality
management: Hazard and quality-assured recipe development for chilled,
stored foods (Part XV). Dairy Food Environ. Sanitation.
13(7):
417-419.
- Snyder, O.P. 1993. HAZCON-based
total
quality
management: Hazard and quality-assured recipe development for chilled,
stored foods (Part XV) cont. Dairy Food Environ.
Sanitation.
13(8): 473-475.
- Snyder, O.P. 1993. HAZCON-based
total
quality
management: Establishing a hazard control-based TQM and program
assessment
of an operation (Part XVI). Dairy Food Environ. Sanitation.
13(9):538-540.
- Snyder, O.P. 1993. HAZCON-based
total
quality
management: Establishing a hazard control-based TQM and program
assessment
of an operation (Part XVI) cont. Dairy Food Environ.
Sanitation.
13(10): 580-581.
- Snyder, O.P. 1993. HAZCON-based
total
quality
management: Retail food operation food hazard control checklist.
Dairy Food Environ. Sanitation. 13(11): 649-651.
- Snyder, O.P. 1993. HAZCON-based
total
quality
management: Retail food operation food hazard control checklist
(cont).
Dairy Food Environ. Sanitation. 13(12): 720-722.
- Snyder, O.P. 1994. Achieving
successful
total
quality through behavioral management. Food Technol. 48(9):
144-151.
- Snyder, O.P. 1994. HAZCON-based
total
quality
management: Retail food operation food hazard control checklist
(cont).
Dairy Food Environ. Sanitation. 14(1): 29-31.
- Snyder, O.P. 1994. HAZCON-based
total
quality
management: Retail food operation food hazard control checklist
(cont).
Dairy Food Environ. Sanitation. 14(2): 93-95.
- Snyder, O.P. 1994. HAZCON-based
total
quality
management: Retail food operation food hazard control checklist
(cont).
Dairy Food Environ. Sanitation. 14(3): 168-170.
- Snyder, O.P. 1994. HAZCON-based
total
quality
management: Retail food operation food hazard control checklist
(cont).
Dairy Food Environ. Sanitation. 14(4): 219-221.
- Snyder, O.P. 1994. HAZCON-based
total
quality
management: Retail food operation food hazard control checklist
(cont).
Dairy Food Environ. Sanitation. 14(7): 390-391.
- Snyder, O.P. 1994. HAZCON-based
total
quality
management: Regulatory inspection HACCP versus food operation
self-control
HACCP (Part 1). Dairy Food Environ. Sanitation. 14(10):
592-595.
- Snyder, O.P. 1994. HAZCON-based
total
quality
management: Regulatory inspection HACCP versus food operation
self-control
HACCP (Part 2). Dairy Food Environ. Sanitation. 14(11):
662-666.
- Snyder, O.P. 1995. Limitations of
bimetallic-coil
thermometers in monitoring food safety in retail food operations.
Dairy Food Environ. Sanitation. 16(5): 300-304.
- Snyder, O.P. 1996. Redox potential
in
deli foods:
Botulism risk?. Dairy Food Environ. Sanitation. 16(9):
546-548.
- Snyder, O.P. 1996. Use of time and
temperature
specifications for holding and storing food in retail food
operations.
Dairy Food Environ. Sanitation. 16(6): 374-388.
- Snyder, O.P. 1997. Two-inch and
four-inch food
cooling in a commercial walk-in refrigerator. Dairy Food Environ.
Sanitation. 17(7): 398-404.
- Snyder, O.P. 1998. Hand washing for
retail food
operations--A review. Dairy Food Environ. Sanitation.
18(3):
149-162.
- Snyder, O.P. 1998. Updated
guidelines
for use
of time and temperature specifications for holding and storing food in
retail food operations. Dairy, Food Environ. Sanitation.
18(9):
574-579.
- Snyder, O.P. 1999. Cooling gallon
containers
of food in a commercial walk-in refrigerator. Dairy Food Environ.
Sanitation. 19(5): 14-17.
- Snyder, O.P. 1999. Food temperature
variations
along the stem of the bimetallic-coil thermometer. Dairy Food
Environ.
Sanitation. 19(7): 477-483.
- Snyder, O.P. 2000. HACCP in retail
operations
integrating FDA fisheries, USDA, FDA industrial, and FDA retail HACCP
into
one set of retail food industry self-control requirements.
Foodservice
Res. Internat. 12(2):119-140.
- Snyder, O.P. 2003. Foodservice
HACCP. Foodservice
Res. Internat. 13(4):227-267.
- Snyder, O.P. 2004. HACCP-based
fingertip rinse
procedure. Food Prot. Trends. 24(3):162-165.
- Snyder, O.P. 2005. Application of
HACCP
in retail
food production operations. Food. Prot. Trends.
25(3):182-188.
- Snyder,
O.P. 2007. Removal of bacteria from fingertips and the
residual amount
remaining on the hand washing brush.
Food Prot. Trends.
27(8):597-602.
- Snyder, O.P., Gold, J.I., and Olson, K.A.
1987.
Quantifying design parameters for foodservice systems in American
hospitals.
J. Foodservice Systems. 4(3): 171-186.
- Snyder, O.P. and Johnson, R.M.
2004.
Validation
of a procedure using CO2 for rapid cooling of cheese sauce. Food
Prot. Trends. 24(7):482-486.
- Snyder, O.P. and Labalestra, J.A. 2004.
Comparison
of the bimetallic coil thermometer and thermocouple for validating food
cooling. Food Prot. Trends. 24(7):423-428.
- Snyder, O.P. and Meiselman, H. 1977.
Human factors
in food service operations. R&DA Activities Report.
29(2):
54-60.
- Snyder, O.P. and Poland, D.M. 1990.
America's
"safe" food. Dairy Food Environ. Sanitation. 10(12):
719-724.
- Snyder, O.P. and Poland, D.M. 1991
America's
"safe" food (Part 2). Dairy Food Environ. Sanitation.
11(1):
14-20.
- Snyder, O.P. and Wagner, S.M. 1987.
Methods of
preparation in The Turkey Foodservice Manual. Marilyn McAlpine,
Ed.
Ch. 9. National Turkey Federation. Reston, VA.
- Snyder, O.P. and Wagner, S.M. 1987.
Safe food
handling practices in The Turkey Foodservice Manual. Marilyn
McAlpine,
Ed. Ch. 11. National Turkey Federation. Reston, VA.
- Tucker, R. and Snyder, O.P. 1985.
Designing kitchen
for progressive cooking. J. Foodservice Systems. 3(3):19.
INDUSTRY
PUBLICATIONS
Snyder, O.P. 1975. The real truth
about
microwave
oven safety. In Microwave Proceedings. Twin Cities Home
Economists
in Business. Minneapolis, MN. 63-69.
Snyder, O.P. 1976. Increasing the
quality
of
vegetables in food service operations. Microwave Energy
Applications
Newsletter. 9(2): 3-7.
Snyder, O.P. 1978. Food away from
home:
Restaurants,
concessions and catering. In Proceedings MN Governor's Conference
of Food and Nutrition. St. Paul, MN
Snyder, O.P. 1979. QA standards and
sanitation
regulations. MN Environ. Health Assoc. Newsletter. 9(1):
1-10.
Snyder, O.P. 1980. The microwave in
maintaining
nutrients. Microwave World. 1(5): 16.
Snyder, O.P. 1981. Institutional
ovens,
the microwave
future. Microwave World. 2(1): 15.
Snyder, O.P. 1981. New opportunities
for
microwave
ovens in foodservice. Hospitality Scene. 1(7): 23-24.
Snyder, O.P. 1981. Quality assurance
standards,
the key to increased profits in the 80's. Hospitality
Scene.
1(8): 4-5, 18-19.
Snyder, O.P. 1982. Cooling food and
washing tableware.
The Restaurant Shopper. 1(4).
Snyder, O.P. 1982. European
foodservice
kitchens
are different. Hospitality Scene. 2(4): 18-21.
Snyder, O.P. 1982. Hot, freshly
prepared
vegetables,
a profit margin builder. The Restaurant Shopper. 1(2).
Snyder, O.P. 1982. Leadership in
developing your
foodservice employees. The Restaurant Shopper. 1(8).
Snyder, O.P. 1982. Light cuisine and
the
restaurants
of the 80's. The Restaurant Shopper. 1(9).
Snyder, O.P. 1982. Prevent foodborne
illness:
Safe by choice -- not chance. Hospitality Scene. 2(9):
17-19.
Snyder, O.P. 1982. Profits by plan,
not
chance.
The Restaurant Shopper. 1(7).
Snyder, O.P. 1982. Progressive
cooking of
soup.
The Restaurant Shopper. 1(5).
Snyder, O.P. 1982. Restaurant
survival
and growth
in the 80's. The Restaurant Shopper. 1(6).
Snyder, O.P. 1982. The safety and
hazards
of
some acid foods. The Restaurant Shopper. 1(3).
Snyder, O.P. 1982. Self regulation, a
critical
success factor. Hospitality Scene. 2(10): 17-18.
Snyder, O.P. 1983. Coaching for
improved
work
performance. The Restaurant Shopper. 2(3).
Snyder, O.P. 1983. Design choices,
base
them
on your menu. Hospitality Scene. 3(2): 9-11.
Snyder, O.P. 1983. Estouffade:
Secrets of
a good
stock. Hospitality Scene. 3(5): 6-7.
Snyder, O.P. 1983. Handwashing: How
to
prevent
foodborne illness. Hospitality Scene. 3(1): 27-29.
Snyder, O.P. 1983. The Hospitality
Institute
of Technology and Management. The Restaurant Shopper. 1(11).
Snyder, O.P. 1983. Make the customer
feel
at
home: Record of an interview with Michael Ayala. Hospitality
Scene.
3(8): 4-6.
Snyder, O.P. 1983. Quality is free:
It's
the
mistakes that cost. Hospitality Scene. 3(6): 7.
Snyder, O.P. 1983. The real causes of
foodborne
illness outbreaks. The Restaurant Shopper. 2(1).
Snyder, O.P. 1983. The restaurant
manager's inspection
check list. The Restaurant Shopper. 2(2).
Snyder, O.P. 1983. Seafood:
Maintaining a
quality
product. Hospitality Scene. 3(7): 3-5.
Snyder, O.P. 1983. Vegetables
selection,
care
and handling. Hospitality Scene. 3(4): 3-4.
Snyder, O.P. 1983. Truth-in-menu
guidelines.
The Restaurant Shopper. 2(7).
Snyder, O.P. 1984. Dishwashing
machine
maintenance.
Hospitality Scene. 4(7): 8-9.
Snyder, O.P. 1984. Frozen food
technology.
Hospitality Scene. 4(10): 11-12.
Snyder, O.P. 1984. Housekeeping and
microbiological
safety. Hospitality Scene. 4(3): 7-8, 24.
Snyder, O.P. 1984. Microwave food
heating.
Hospitality Scene. 4(3): 3, 19.
Snyder, O.P. 1984. Progressive
casserole
recipe
(preparation in institutional foodservice). Hospitality
Scene.
4(6): 21-24.
Snyder, O.P. 1984. Adequate food
cooking,
the
key to foodborne illness prevention. The Restaurant
Shopper.
(March).
Snyder, O.P. 1985. Assuring
quality. Hospitality
Scene. 5(2): 22-23.
Snyder, O.P. 1985. Foodborne illness:
An
industry
task force could develop a model voluntary foodborne illness prevention
code. Hospitality Scene. 5(1): 34.
Snyder, O.P. 1985. Microwave
systems. Hospitality
Scene. 5(3): 10-15.
Snyder, O.P. 1986. Microwave
ovens.
Hospitality
Scene. 6(2): 7-8.
Snyder, O.P. 1986. Quality assurance:
Reducing
dram shop insurance rates through quality assurance. Hospitality
Scene. 5(9): 11-12.
Snyder, O.P. 1987. How well do you
delegate?.
Today's Restaurant Manager. (September).
Snyder, O.P. 1990. Employee
motivation to
achieve
quality-assured performance. Foodservice News. 1(2): 7.
Snyder, O.P. 1990. Foodborne illness:
A
national
government disgrace. Nation’s Rest. News.
Snyder, O.P. 1990. Foodborne illness
is
no mystery.
Foodservice News. 1(1): 14.
Snyder, O.P. 1990. Implementing
motivational
procedures to achieve quality-assured performance. Foodservice
News.
1(3): 5.
Snyder, O.P. 1990. Training for
excellence in
employee performance. Foodservice News. 1(5): 5.
Snyder, O.P. 1990. Who is really
responsible
for foodservice foodborne illness? Foodservice News. 1(4):
5.
Snyder, O.P. 1991. Competitive
excellence
through
quality assurance management. Foodservice News. 2(2): 7,
9-10.
Snyder, O.P. 1991. Food hazard
control in
food
operations. Foodservice News. 2(12): 10-11.
Snyder, O.P. 1992. Food safety: The
microbiological,
chemical and hard foreign objects hazards. Trade Talk.
5(4):
6, 26, 38.
Snyder, O.P. 1991. Food safety
self-control certification.
Foodservice News. 2(1): 5.
Snyder, O.P. 1991. Government
inspection
program:
Industry entrapment program. Foodservice News. 2(6): 6.
Snyder, O.P. 1991. The government's
eye
on safety.
Foodservice News. 2(8): A8-A9.
Snyder, O.P. 1991. Mandatory manager
education
in St. Paul. Foodservice News. 2(3): 12.
Snyder, O.P. 1991. Minnesota
enforcement
of refrigeration
requirements. Foodservice News. 2(9): A12-A13.
Snyder, O.P. 1991. Planning for the
use
of blast
chillers in foodservice operations. Micro Messenger.
3M.
St. Paul, MN
Snyder, O.P. 1991. St. Paul revises
ordinance
for food handler training and certification. Foodservice
News.
2(5): 10-11.
Snyder, O.P. 1992. A checklist for a
safe
and
quality assured food operation. Foodservice News. 3(8):
12-13.
Snyder, O.P. 1992. A checklist for a
safe
and
quality assured food operation (cont). Foodservice News.
3(9):
12
Snyder, O.P. 1992. Developing a profitable
salad bar.
Pizza Today. (November). 46, 48-51.
Snyder, O.P. 1992. Food contact
surface
sampling:
Controlling for zero process defects. Micro Messenger.
3M.
(July). St. Paul, MN.
Snyder, O.P. 1992. Food quality
improvement program
report. Foodservice News. 3(5): 8-9.
Snyder, O.P. 1992. Implementing a
HACCP
program.
Trade Talk. 5(6): 16, 24, 28.
Snyder, O.P. 1992. Minnesota food
quality
assurance
council. Foodservice News. 3(4): 6.
Snyder, O.P. 1992. Minnesota Health
Department
refrigeration standards. Foodservice News. 3(2): A12,
A14-A15.
Snyder, O.P. 1992. More problems with
foodservice
gloves. Foodservice News. 3(3): A6-A7.
Snyder, O.P. 1992. Problems with
MSG. Foodservice
News. 3(6): 6-7.
Snyder, O.P. 1992. Sous vide
certification Foodservice
News. 3(1): 10-11.
Snyder, O.P. 1992. The technology of
hazard control.
Trade Talk. 5(5): 6, 16, 32-33.
Snyder, O.P. 1993. Ramsey County
HACCP-AWAIR
food safety demonstration program. Foodservice News. 4(4):
18.
Snyder, O.P. 1998. Retail
HACCP:
Food operation
self-control. Food Quality. 5(3): 20-21.
Snyder, O.P. 1998. Retail
HACCP:
Implementing
your HACCP-based quality program. Food Quality. 5(5): 18-19.
Snyder, O.P. 1998. Retail
HACCP:
The food
safety problem. Food Quality. 5(1): 14-15.
Snyder, O.P. 1998. Retail
HACCP: To
control
your system, first specify its components. Food Quality.
5(7):
18-19.
Snyder, O.P. 1999. Retail
HACCP:
GMPs:
The foundation for self-control. Food Quality. 6(1): 20-21.
Snyder, O.P. 1999. Retail
HACCP:
Recipe
HACCP Part I: Setting time-temperature Rules. Food
Quality.
6(5): 20-22.
Snyder, O.P. 1999. Retail
HACCP:
Recipe
HACCP Part II: Block-flow diagramming recipes. Food
Quality.
6(7): 34-35, 37-38.
Snyder, O.P. 2000. Retail
HACCP:
Variations
on recipe block-flow diagrams. Food Quality. 7(2): 18-21.
Snyder, O.P. 2000. Retail
HACCP:
Why we
need HACCP in retail food operations. Food Quality.
7(4):21-22.
Snyder, O.P. 2000. Retail
HACCP:
HACCP
prerequisites are the foundation for safe food. Food
Quality.
7(6):14-16.
Snyder, O.P. 2000. Why room
temperature
thawing
is safe: Commentary. Food Protect. Report. 16(2): 2A.
Snyder, O.P. 2001. Why gloves are not
the
solution
to the fingertip washing problem. Commentary. Food Protect.
Report. 17(4):8, 10.
Snyder, O.P. 2002. HACCP
self-regulation
and
active managerial control. Food Safety Prof. 1(3):15-17.
Snyder, O.P. 2002. Industry
self-regulation using
HACCP. Food Safety Prof. 1(1):14-15.
Snyder, O.P. 2003. AMC: A no-risk
dining
opportunity.
Food Safety Prof. 1(4):19-21.
Snyder, O.P. 2003. AMC in
operation. Food
Safety Prof. 2(1):17-20.
Snyder, O.P. 2003. Choosing the right
thermometer.
Food Safety Prof. 2(2):7-12.
Snyder, O.P., Gold, J.I., and Olsen, K.A.
1979.
Analysis of kitchen design parameters for five hospital food service
systems
in the United States. Final Report. S. Yasufuku.
Nishinomiya.
Hyogo, Japan. 133.
Snyder, O.P., Gold, J.I., and Olsen, K.A.
1979.
Analysis of kitchen design parameters for five hospital food service
systems
in the United States. Dai Nippon Printing Co., Ltd. Tokyo,
Japan.
Snyder, O.P. and Schowalter, C. 1981.
Serving
top--quality fish and seafood. Hospitality Scene. 1(8): 22,
24.
UNIVERSITY OF
MINNESOTA
PUBLICATIONS
Himmelfarb, B.S. and Snyder, O.P. 1978.
Truth-in-menu-guidelines.
U. of MN Agric. Ext. Serv. Ext. Folder 400-1978. St. Paul, MN.
Snyder, O.P. 1974. A mini food service sanitation
program
every food service needs. MN Tourist Travel Notes. 12(3): 3.
Snyder, O.P. 1975. Power consumption in cooking
meals
with
a conventional range as compared with a combination range having
microwave
power along with thermal energy in the oven. Final Report Memo of
Agreement
No. 0662-5743-02. U of MN. St. Paul, MN.
Snyder, O.P. 1978. How to write a quality
assurance
policy
manual. U. of MN Agric. Ext. QA Prog. St. Paul, MN.
Snyder, O.P. 1980. Preventing foodborne illness
-- A
quality
assurance program for food service operation. 3rd ed. U of MN Agric.
Ext.
Special Report 61. St. Paul, MN.
Snyder, O.P. and Minke, M. 1975. Real-time
computer
guidance
of food service operation. Project Report No. 1. Project No. 18-030.
Dept.
Food Sci. and Nutrition. U of MN. St. Paul, MN.
Snyder, O.P. and Minke, M. 1975. Real-time
computer
guidance
of food service operation. Project Report No. 2. Project No. 18-030.
Dept.
Food Sci. and Nutrition. U of MN. St. Paul, MN.
Snyder, O.P., Thompson, D.R., and Norwig, J.F.
1983.
Comparative
gas/electric food service equipment energy consumption ratio study.
Dept.
Food Sci. and Nutrition. U. of MN. St. Paul, MN.
MILITARY
PUBLICATIONS
El-Bisi, H.M., Snyder, O.P., and Leven, R.E.
1966.
Radiation
death kinetics of Clostridium botulinum spores at cryogenic
temperatures.
Presented at the International Symposium on Botulism. XIth
International
Congress for Microbiology. Moscow, USSR.
Snyder, O.P. 1960. The design of a low level food
radioactivity
detector. QM Food and Container Inst. Report No. 20-60, QMC-USA.
Chicago,
IL.
Snyder, O.P. 1960. Low temperature irradiation of
foods,
an evaluation. QM Food and Container Inst. Report No. 23-60, QMC-USA.
Chicago,
IL.
Snyder, O.P. 1962. Assembly and operation of the
wide
temperature
irradiation system. QM Food and Container Inst. Report No. 26-62,
QMC-USA.
Chicago, IL.
Snyder, O.P. 1962. Gamma and electron radiation
measuring
devices for the QMRL. QM Food and Container Inst. Report No. 22-62,
QMC-USA.
Chicago, IL.
Snyder, O.P. 1966. Food radiation 1966, the
process
engineering
challenge. Presented at the 59th Annual Meeting. Amer. Soc. of Agric.
Engineers.
Amherst, MA.
Snyder, O.P. 1967. Automation of repair parts
handling for
the field army. Presented to the Command and General Staff College.
Fort
Leavenworth, KS.
Snyder, O.P. 1971. Credit card warehouse. Army
Logistician.
(January-February). 30-34.
Snyder, O.P. 1972. The automation of fixed and
in-transit
inventory data. U.S. Army Logistics Management Center Doc. No. 50025.
UASLMC.
Fort Lee, VA.
Snyder, O.P. 1972. Introduction to decision
tables.
U.S.
Army Logistics Management Center Doc. No. 513014. UASLMC. Fort Lee, VA.
Snyder, O.P. 1972. Management information system
(MIS) design.
U.S. Army Logistics Management Center Doc. No. 5114007 UASLMC. Fort
Lee,
VA.
HOSPITALITY
INSTITUTE
OF TECHNOLOGY AND MANAGEMENT PUBLICATIONS
Jung, M., Stomberg, L, Redondo Fernandez, S.,
Crespo,
I,
and Snyder, O.P. 1995. A food safety survey of eleven
foodservice
operations in the Minneapolis / St. Paul, Minnesota metropolitan
area.
HITM. St. Paul, MN.
Poland, D.M. and Snyder, OP. 1993.
Food
allergy
and sensitivity: A retail food hazard problem. HITM. St.
Paul,
MN.
Rivituso, C.P. and Snyder, O.P. 1983.
Controlling
food bacterial populations in foodservice operations. HITM QA
Tech
Brief 8. St. Paul, MN.
Snyder, O.P. 1982. Food safety
quality
assurance
for food service employees. 2nd ed. HITM Serv. Special
Report
59. St. Paul, MN.
Snyder, O.P. 1983. A customer's view
of
what
makes up a quality dining experience. HITM Tech Brief 11.
St.
Paul, MN.
Snyder, O.P. 1983. Everyone is a
manager.
HITM Tech Brief 16. St. Paul, MN.
Snyder, O.P. 1983. A management
quality
assurance
system for making foodservice customer satisfaction certain. HITM
Tech Brief 6. St. Paul, MN.
Snyder, O.P. 1983. Oxidative
rancidity
fact sheet.
HITM Tech Brief 9. St. Paul, MN.
Snyder, O.P. 1983. Quality attributes
and
quality
retention. HITM QA Tech Brief 12. St. Paul, MN.
Snyder, O.P. 1984. Appraising and
developing
managers. HITM Tech Brief 4. St. Paul, MN.
Snyder, O.P. 1984. Foodservice hazard
analysis
and critical control points (HACCP) in the fecal-human contamination
cycle.
HITM QA Tech Brief 1. St. Paul, MN.
Snyder, O.P. 1984. Foodborne illness
prevention
work performance objectives for foodservice employees and
managers.
HITM QA Tech Brief 10. St. Paul, MN.
Snyder, O.P. 1984. Foodservice QA
glossary.
HITM Tech Brief 2. St. Paul, MN.
Snyder, O.P. 1984. Leadership in
hospitality
operations. HITM QA Tech Brief 3. St. Paul, MN.
Snyder, O.P. 1984. Management's role
in
developing
food service employees. HITM QA Tech Brief 5. St. Paul, MN.
Snyder, O.P. 1984. Operator / manager
course,
preventing foodborne illness in foodservice operations. HITM Fdsv
1901. St. Paul, MN.
Snyder, O.P. 1984. 1984.
Quality
management
team (QMT) facilitator training course. HITM Exec 2401. St.
Paul, MN.
Snyder, O.P. 1989. Elements of a good
legal defense.
HITM Tech Bull. St. Paul, MN.
Snyder, O.P. 1989. Employee
motivation to
achieve
quality-assured performance. HITM. St. Paul, MN.
Snyder, O.P. 1990. Concept of
operator
self-control.
HITM. St. Paul, MN.
Snyder, O.P. 1991. Foodservice fly
control.
HITM. St. Paul, MN.
Snyder, O.P. 1991. HACCP in the
retail
food industry.
HITM. St. Paul, MN.
Snyder, O.P. 1991. Safety-assured
chilled
food
systems. HITM. St. Paul, MN.
Snyder, O.P. 1991. Upgrading the
performance
of U.S. foodservice refrigerators and freezers. HITM. St.
Paul,
MN.
Snyder, O.P. 1992. Components of a
HACCP-based
TQM foodservice program. HITM. St. Paul, MN.
Snyder, O.P. 1992. Food safety
management
plan.
HITM. St. Paul, MN.
Snyder, O.P. 1992. Foodborne illness
hazard control
strategies for churches and non-regulated group feeding
situations.
HITM. St. Paul, MN.
Snyder, O.P. 1992. General principles
of
liability
in hazard analysis and control. HITM. St. Paul, MN.
Snyder, O.P. 1992. HACCP-based Total
Quality
Management system documentation and certification. HITM.
St.
Paul, MN.
Snyder, O.P. 1992. How to manage more
effectively.
HITM. St. Paul, MN.
Snyder, O.P. 1992. Implementing a
Total
Quality
Management program. HITM. St. Paul, MN.
Snyder, O.P. 1992. Manager behaviors
important
in employee improvement. HITM. St. Paul, MN.
Snyder, O.P. 1992. Manager
responsibilities for
competitive excellence in foodservice. HITM. St. Paul, MN.
Snyder, O.P. 1993. Company Total
Quality
Management
(TQM). HITM. St. Paul, MN.
Snyder, O.P. 1993. Customer and
employee
physical
hazard analysis and control policies, procedures, and standards.
HITM. St. Paul, MN.
Snyder, O.P. 1993. Developing a total
quality
management-based food safety program for a chilled food system.
HITM.
St. Paul, MN.
Snyder, O.P. 1993. Foodborne illness
hazards
and control policies, procedures, and standards for pasteurized and
chilled
food systems. HITM. St. Paul, MN.
Snyder, O.P. 1993. HACCP-based food
safety self-control
-- An overview. HITM. St. Paul, MN.
Snyder, O.P. 1993. The hazard control
base for
zero-liability food operation total quality management.
HITM.
St. Paul, MN.
Snyder, O.P. 1993. Implementing
HACCP.
HITM. St. Paul, MN.
Snyder, O.P. 1993. Leadership
development.
HITM. St. Paul, MN.
Snyder, O.P. 1993. Mandatory safety
requirements
for self-control. HITM. St. Paul, MN.
Snyder, O.P. 1993. Microbiological
process validation
in cook (pasteurized) chilled food inventory systems. HITM.
St. Paul, MN.
Snyder, O.P. 1993. Restaurant kitchen
food hot
holding table: water evaporation in food pans. HITM. St.
Paul,
MN.
Snyder, O.P. 1993. Restaurant
refrigeration performance
testing. HITM. St. Paul, MN.
Snyder, O.P. 1993. Roles individuals
play
in
groups. HITM. St. Paul, MN.
Snyder, O.P. 1993. Safe food
cooling. HITM.
St. Paul, MN.
Snyder, O.P. 1994.
Cross-contamination of
gloves
when being put on. HITM. St. Paul, MN.
Snyder, O.P. 1994. The evaluation of
wooden vs.
polyethylene cutting boards using florescent powder. HITM.
St. Paul, MN.
Snyder, O.P. 1994. Good
refrigeration: A
critical
food operation success factor. HITM. St. Paul, MN.
Snyder, O.P. 1994. HITM 10-step Total
Quality
Management program. HITM. St. Paul, MN.
Snyder, O.P. 1994. How to assure
safety
and quality
in your operation. HITM. St. Paul, MN.
Snyder, O.P. 1994.
Refrigeration.
HITM.
St. Paul, MN.
Snyder, O.P. 1995.
Oxidation-reduction
potential
in standard food products. HITM. St. Paul, MN
Snyder, O.P. 1995. Some applications
of
thermocouples
in the home kitchen. HITM. St. Paul, MN.
Snyder, O.P. 1997. Hazards of
chlorine
by-products.
HITM. St. Paul, MN.
Snyder, O.P. 1997. Safety analysis:
Butter.
HITM. St. Paul, MN.
Snyder, O.P. (Ed.) and contributing
authors.
1991-present.
QA Report. 1(1)-(12); 2(1)-(2). Ongoing newsletter
publication
from HITM. St. Paul, MN.
Snyder, O.P. and Dickinson, L.J.
1985.
Employee
team management and coaching. HITM Exec 1302. St. Paul, MN.
Snyder, O.P., Dickinson, L.J., and Boekhoff,
P.M. 1984.
Foodservice occupational safety. HITM Fdsv 1905. St. Paul,
MN.
Snyder, O.P., Edgren, A.R., Thomas, C.P., and
Boekhoff, P.M.
1984. Nutrition for commercial recipe design: Keeping healthy
people
healthy. HITM Fdsv 1202. St. Paul, MN.
Snyder, O.P. and Himmelfarb, B.S.
1983.
Truth
in menu. HITM Tech Brief 14. St. Paul, MN.
Snyder, O.P. and McDill, L.A. 1985.
Kitchen management.
HITM Fdsv 1201. St. Paul, MN.
Snyder, O.P., Nelson, M.J., and Dickinson,
L.J.
1984.
Service management course. HITM Exec 1301. St. Paul, MN.
Snyder, O.P.and Poland, D.M. 1995.
Food
irradiation
today. for Rubbright*Brody, Inc. HITM. St. Paul, MN.
Snyder, O.P.and Poland, D.M. 1995.
The
MSG problem.
HITM. St. Paul, MN.
Snyder, O.P. and Rivituso, C.P. 1984.
Foodservice
quality assurance standards versus sanitation regulations. HITM
Tech
Brief 25. St. Paul, MN.
Snyder, O.P. and Snyder, E.R. 1985.
Responsible
beverage service for any city, MN. HITM. St. Paul, MN.
Swenson, R. and Snyder, O.P. 1994.
The
need for
total hair restraint in foodservice. HITM QA Tech Brief 7.
St. Paul, MN.
SELECTED
ARTICLES FOUND ON HITM WEBSITE, http://www.hi-tm.com
RETAIL FOOD ALLIANCE: ASSURING RETAIL FOOD
EXCELLENCE
WORLDWIDE THROUGH INDUSTRY SELF-CONTROL
Development and documentation of hazard
identification and
control procedures for retail food operations
Retail food operations HACCP-TQM technical
guidelines
Process performance standards (Retail food
process
controls
that assure hazards are at a tolerable level)
Food pathogen control data summary
Retail food operations policies, procedures, and
standards
manual
HACCP-TQM food manufacturing operations manual
(table
of
contents)
Applying HACCP to retail food operations – a
series
of 10
papers
HACCP/QA
HITM HACCP-based TQM program
Modification of NACMCF HACCP with risk management
to
retail
food HACCP-TQM
RETAIL FOOD SYSTEM REPORTS
Antimicrobial effects of spices and herbs
Assuring safety of egg yolk-based sauces and
salad
dressings
The basics of cooling food
Causes of foodborne disease
Employee food hazard control in retail food
operations
Food safety hazards and controls for the home
food
preparer
Foodborne illness hazard control strategies for
churches
and non-regulated group feeding situations
Growth of microorganisms in food
The menu / recipe section of your retail HACCP
operations
manual
Pasteurized-chilled food process hazard control
flow
diagram
The reduction of E. coli on various countertop
surfaces
Safety of pasteurized chilled food
Some foodborne illness agents
What every consumer needs to know about food
thermometers
Why gloves are not the solution to the fingertip
washing
problem
RETAIL FOOD PROCESSES, THEIR HAZARDS AND CONTROLS
Adverse reactions to food, food allergy and
sensitivity:
A retail food hazard problem
Bimetallic coil thermometer: Unsatisfactory for
measuring
food temperatures
Bloody chicken
Calculating the total growth of bacteria in
cooked
food using
the FDA code controls
Calibrating thermometers in boiling water
Cooling food in 6 hours in NSF refrigeration units
The dangerous bimetallic coil thermometer
Double hand washing with a fingernail brush
The effect of water quality on food
Escherichia coli O157:H7 and other pathogenic
strains
of
E. coli
Food irradiation today
Foodservice fly control
HACCP and slow -roasting turkeys
HITM retail food operations hazards and controls
How effective and necessary are sanitizing
solutions
in retail
food operations?
Illnesses of viral origin: Is it a cold, the flu,
or
foodborne
illness?
The microbiology of cleaning and sanitizing a
cutting
board
The microbiology of dishcloths in the home kitchen
The microbiology of food market salad and salad
bar
items
Precooling hot food using kitchen-temperature air
Preparing a safe turkey
A "Safe Hands" hand wash program for retail food
operations
A "Safe Hands" hand wash program for retail food
operations:
A technical review
A summary of research information on why internal
meat color
should not be used as an indication of meat doneness
Sushi rice HACCP & Quality-assured HACCP
recipe
procedures
Thawing at ambient temperature on the counter
Which hamburger is safe?
HACCP-TQM INFORMATION AND TIPS
Freezing bananas
Decaffeinating coffee
Pickled eggs
Three thermometers
Elements and components of process safety
management
COURSES (TEXTS)
WRITTEN BY O. P. SNYDER
Technology of HACCP-based, Chilled Food
Production
Systems
Developing and Implementing HACCP-based Retail
Food
Operations
Managing Food Hazards in Retail Food Operations
Establishing HACCP in Retail Food Operations
(Recertification)
Preparing Food Safely in Retail Food Operations
Employee Food Safety: A Self-Instruction Text
Employee Food Hazard Control in Retail Food
Operations
Foodservice Occupational Safety Manager
Certification
Kitchen Management
Nutrition for Commercial Recipe Design
Table Service Management
Caring Customer Service
Principles of Excellent Table Service for
Employees
Responsible Beverage Service
Employee Development through Performance
Appraisal
and Counseling
Employee Team Management and Coaching
Manager Leadership
Performance Assurance Management Team Systems
Executive Management for Competitive Excellence
Food Safety Hazards and Controls for the Home
Food
Preparer
Managing Food Hazards in Retail Food Operations
VIDEO
Safe hand washing video tape package with written
educational
material
SELECTED
PRESENTATIONS
TO INDICATE VARIETY OF TOPICS AND AUDIENCES
1985-1999
- Snyder, O.P. 1985. Microbiological quality assurance in
foodservice product
development. Institute of Food
Technologists 45th Annual Meeting. Atlanta,
GA. June 9-12.
- Snyder, O.P. 1990. Assuring the microbiological safety of
microwave foods in
foodservice
operations. Presented in Montreal,
Quebec, Canada and Chicago, IL.
- Snyder, O.P. 1991
(January 7-8). Extended shelf life chilled
food
processes. Presented in San Diego, CA.
- Snyder, O.P. 1991
(January 11). The application of HACCP
procedures for sous vide and vacuum-packaged prepared
foods. Presented at CAP91.
San Diego, CA.
- Snyder. O.P. 1991
(February 21). Hazard analysis and
critical control points
in poultry processing.
- Snyder, O.P. 1991
(July 25). Hospital foodservice systems in
the year 2000. Presented at Institute of
Hospital Catering
1991 National Conference. Melbourne,
Australia.
- Snyder, O.P. 1991. Safety of packaged food and beverages. Presented for Pack Alimentaire.
- Snyder, O.P. 1992
(June). The critical HACCP process
standards for pasteurized-chilled food systems. 3rd
World Conference, Foodborne Infections and
Intoxications. Berlin, Germany.
- Snyder, O.P. 1992
(August 13). HACCP-based total quality
management hospital foodservice. Presented
at University Hospital Consortium Meeting. Chicago,
IL.
- Snyder, O.P. 1992
(August 31-September 2). Control of Listeria in the food
processing environment. Presented at
106th AOAC Annual International Meeting and Exposition.
Cincinnati, OH.
- Snyder, O.P. 1992. HACCP-based safety- and quality-assured
chilled food
processing
systems. Presented for Cleveland Range,
Inc. seminar. Toronto, Ontario, Canada.
- Snyder, O.P. 1994
(May). Principles of HACCP-Based Total
Quality Management (TQM). (four lectures: 1)
General, 2) Commissary Operations, 3) Food Markets and Restaurants, 4)
National Program for Spain. Presented
for the University of the Basque Country. Vitoria,
Spain.
- Snyder, O.P. 1995
(July 11). Food firms and their consumers. Presented for the Conference Industrialization
of Heartland
Agriculture. Minneapolis, MN.
- Snyder, O.P. 1995
(October 11). The ABCs of food inspection. Presented for the Society of Professional
Journalists
National
Convention. St. Paul, MN.
- Snyder, O.P. 1995
(October 23). Good manufacturing practices
and the importance of standards and
operating procedures. Presented for
White Castle. Indianapolis, IN.
- Snyder, O.P. 1996
(October 21). Jefco Laboratories, Inc.
HACCP. Presented for Jefco Laboratories,
Inc. Chicago, IL.
- Snyder, O.P. 1997
(February 25). Recipe HACCP.
Presented for the Illinois Environmental Health Association
North
Chapter Educational Conference. Chicago,
IL.
- Snyder, O.P. 1997
(September 16). The application of HACCP
for home meal
replacement. Presented for the Food
Marketing Institute. Los Angeles,
CA.
- Snyder, O.P. 1998
(February 23). Minnesota food excellence:
An industry
self-control program for national leadership in food quality. Presented for the ACF Southeastern Minnesota
Culinarian Chapter. Rochester, MN.
- Snyder, O.P. 1998
(June 10). Menu HACCP for retail food
operations. 4th World Congress, Foodborne
Infections and Intoxications. Berlin,
Germany.
- Snyder, O.P. 1998
(July 14). Advantages and opportunities
for microwave applications in food
operations. International Microwave
Power Institute. Chicago, IL.
- Snyder, O.P. 1999
(March 10). Beyond government HACCP: Industry self-control HACCP TQM.
HMR Summit '99. Atlanta, GA.
- Snyder, O.P. 1999
(March 25-26). Management control in sous
vide
operations. Third European Symposium on
Sous Vide. Leuven, Belgium.
- Snyder, O.P. 1999
(April 7). HACCP in the retail food
industry. 66th Annual Food and
Dairy Industries Conference. Columbus, OH.
- Snyder, O.P. 1999
(May 27). A "Safe Hands" hand wash program
for retail food
operations. Florida Environmental
Health Association. 51st
Annual Education Meeting. Orlando, FL.
- Snyder, O.P. 1999
(June 22). Retail HACCP. American Meat
Science Association Reciprocal
Meat Conference. Stillwater, OK.
- Integrating FDA
fisheries, USDA, FDA industrial, and FDA retail HACCP into one set of
national
industry self-control requirements. IAMFES
Annual Meeting.
- Snyder, O.P. 1999
(September 21). The regulation of industry
self-control
HACCP. Indiana Environmental Health
Association. West Lafayette, IN.
- Snyder, O.P. 1999
(September 29). Simple employee food
safety training to
create permanent safe behavior. Rhode
Island Food Safety Conference. Providence,
RI.
- Snyder, O.P. 1999
(October 26-28). Food safety through
quality assurance
management, "Implementing HACCP in a commercial kitchen."
Reno, NV.
2000-2005
- Snyder, O.P. 2000
(January 14). Using HACCP in commercial
kitchens. Johnson and Wales University. Providence, RI.
- Snyder, O.P. 2000
(March 21-22). HACCP presentation at Food
Safety
Summit. Washington, D.C.
- Snyder, O.P. 2000
(April 26). HACCP: How it works at the
distributor and manufacturer
level. Minnesota School Foodservice
Managers. Brainerd, MN.
- Snyder, O.P. 2000
(April 27). Retail food industry HACCP
self-control. Idaho Dietary Managers
Association. Post Falls, ID.
- Snyder, O.P. 2000
(May 25). Indications of an effective
regulatory food safety program. Florida
Environmental Health Association. 52nd
Annual Education
Meeting. Tampa, FL.
- Snyder, O.P. 2000
(June 6). Retail food industry HACCP
self-control. ACE, Inc.
San Diego, CA.
- Snyder, O.P. 2000
(November 4). HACCP and food safety. Minnesota School Food Service Association. Fall Nutrition Conference.
Maple Grove, MN.
- Snyder, O.P. 2000
(November 7). HACCP-based retail food
safety. Ministry of Health.
Vancouver,
British Columbia, Canada.
- Snyder, O.P. 2000
(December 3-15). Seal of Quality: Food
safety and quality
program for Macedonia food markets. Land
O'Lakes. Skopia,
Macedonia.
- Snyder, O.P. 2001. (January 29). HACCP
plan
development. Syracuse University. Syracuse, NY.
- Snyder, O.P. 2001. (March 28-30). Industry
self-control vs. regulatory inspection. 10th
Australian Food Microbiology Conference. Melbourne,
Australia.
- Snyder, O.P. 2001 (March 28-30). How
to develop
predictable employee foods safety behavior. 10th
Australian Food Microbiology Conference. Melbourne,
Australia.
- Snyder, O.P. 2001 (March 28-30). Science-based
retail food process standards. 10th
Australian Food Microbiology Conference. Melbourne,
Australia.
- Snyder, O.P. 2001
(July 6). Hazard analysis and critical
control points in patient care. Children's
National Medical Center. Washington, D.C.
- Snyder, O.P. 2001
(July 26). The impact of food service
regulations on the food service
industry: An historical perspective. Florida
Environmental Health Association, Inc. 53rd
Annual Education Meeting & Trade Show. Clearwater
Beach, FL.
- Snyder, O.P. 2001
(August 8). American Correctional Food
Service Association. International
Conference. Palm Springs, CA.
- Snyder, O.P. 2001
(September 20). Empowering the retail food
industry to do
food safety with HACCP. California
Conference of Directors of Environmental Health. Fish
Camp, CA.
- Snyder, O.P. 2001
(October 17). Food safety challenges: What
is next? Seaway Valley Subchapter of CNYDA. NY.
- Snyder,
O.P. 2001 (November 16).
What is retail food HACCP? California
Environmental Health Association. Fish
Camp, CA.
- Snyder, O.P. 2001
(November 28-29). Denny's HACCP-based food
safety. Dallas, TX.
- Snyder, O.P. 2002
(April 16-17). How to use cook-chill with
HACCP to assure
food safety. Nevada Environmental Healh
Association. Minden, NV.
- Snyder, O.P. 2002
(April 24-25). HACCP team start-up
training. Delaware River & Bay
Authority.
- Snyder, O.P. 2002
(May 10). Bioterrorism: Food safety and
the food supply. New York State Dietetic
Association. Saratoga Springs, NY.
- Snyder, O.P. 2002
(October 8). Analysis of food security in
the OMH food system. New York State Office
of Mental Health. Saratoga Springs, NY.
- Snyder, O.P. 2003
(July 21-August 1). Albania Seal of
Quality QA-HACCP development
program for food markets. Land O'Lakes. Tirana, Durres, Shkoder, Korca, and Vlora,
Albania.
- Snyder, O.P. 2003
(August 19). Food safety and sanitation: Active Managerial Control-HACCP.
Southern Minnesota School Foodservice. Owatonna,
Minnesota.
- Snyder, O.P.
2003 (November 26-28). Using HACCP for process control and
innovation in
retail food operations (poster presentation). European Union Risk
Analysis Information Network (EU-RAIN). Budapest, Hungary
- Snyder, O.P. 2004
(June
7-11). Application of HACCP to chef
self-control in catering operations. 5th
World Congress, Foodborne Infections and Intoxications.
Berlin, Germany.
- Snyder, O.P. 2004
(June 20-July 2). Albania Seal of Quality
merchandising and
improving retailer-customer relationships.. Land
O'Lakes. Tirana, Durres,
Shkoder,
Korca, and Vlora, Albania.
- Snyder, O.P. 2005
(October 7). Empowering the food service
manager. 6th Annual Food
Educational Workshop. Canadian Institute
of Public Health
Inspectors, Alberta Branch. Canmore,
Alberta, Canada.
2006-2008
- Snyder, O.P. 2006 (January
22-25). HACCP and TQM system for: Food
processing
operation of New York Pizza Company.
Land O'Lakes. Novosibirsk,
Siberia.
- Snyder, O.P. 2006 (February
1-4). HACCP and TQM system for: Food
processing
shop & café of Barnaul Liceum Trade School #38.
Land O'Lakes. Barnaul,
Siberia.
- Snyder, O.P. 2006 (March 22). Evaluating ingredients and purveyors (for
retail
operations). Food Safety Summit. Las Vegas, NV.
- Snyder, O.P. 2006 (May 9). Serving safe food. St.
Christopher's Episcopal Church. Roseville,
MN.
- Snyder, O.P. 2007 (February
21). Managing the hazards in a rood
operation to
control the risks that could cause a customer foodborne outbreak. Dubai Municipality Food Safety Conference,
in conjunction with Gulfood 2007.
Dubai.
- Snyder, O.P. 2007 (March 6). Converting the retail food-code kitchen into a
HACCP commercial
processing kitchen. 9th
Annual Food Safety and Security Summit.
Washington, D.C.
- Snyder, O.P. 2007 (February
21). Managing the hazards in a rood
operation to
control the risks that could cause a customer foodborne outbreak. Dubai Municipality Food Safety Conference,
in conjunction with Gulfood 2007. Dubai
U.A.E.
- Snyder, O.P. 2007 (March 6). Converting the retail food-code kitchen into a
HACCP commercial
processing kitchen. 9th
Annual Food Safety and Security Summit.
Washington, D.C.
- Snyder, O.P. 2007 (September
13). Instrumentation in food product
testing and
experimental design in product development.
Culinology 101 Part 4. Research
Chefs Association. Mercer County
Community College. West Windsor,
NJ.
- Snyder, O.P. 2008 (January 7) How to do cook-chill and sous vide processes. Retail Food Systems Research Conference. Reno, NV.
- Snyder, O.P. 2008 (January8) The scientific basis for retail process and
product
development. Retail Food Systems
Research Conference. Reno, NV.
- Snyder, O.P. 2008 (January8) Writing a HACCP-based Food Safety Management
System (FSMS
operations manual. Retail Food Systems
Research Conference. Reno, NV.
- Snyder, O.P. 2008 (January10) FSMS / HACCP process development application
course for
regulators and industry: How to write and approve a HACCP FSMS. Retail Food Systems Research Conference. Reno, NV.
- Snyder, O.P. 2008 (February
27). Know that your processes are safe. 3rd Dubai International Food
Safety Conference. Dubai U.A.E.
- Snyder, O.P.
2008 (March 1-3; 4-6). Workshop
for inspectors: Certifying an
AMC-HACCP program in retail food. Dubai
U.A.E.
Dr. Snyder has been a frequent presenter at
Institute
of Food Technologists and International Association of Food Protection
[IAFP; formerly International Association of Milk, Food and
Environmental
Sanitarians, Inc. (IAMFES)] annual conferences. Recent
examples
are as follows.
IFT
Snyder, O.P. 1996. Competencies needed
by a retail
food system process safety certifier.
Snyder, O.P. 1996. International,
universal HACCP-based
TQM guidelines for retail food safety.
Snyder, O.P. 2000. Microbial Safety
of
Minimally
Process Food (for symposium HACCP Applied to Minimally Processed Food).
Snyder, O.P. 2004. Applying food
science to innovate
new processes in retail food operations (for symposium Outreach to the
hospitality and foodservice industry).
Snyder, O.P. 2005. Food safety
principles in developing products for the foodservice market.
Snyder, O.P. 2005. HACCP application
and documentation in retail operations.
Snyder, O.P. 2006. Global trends of
retail food operations and processes.
IAMFES / IAFP
Juneja, V.K., Marmer, B.S., and Snyder, O.P.
1995.
Thermal inactivation of Escherichia coli 0157:H7 in meat.
Snyder, O.P. 1996. The management and
technology
of retail food system food safety.
Snyder, O.P. 1996. Medical advice and
general
food safety information for travelers.
Snyder, O.P. 1998. Recipe-based HACCP.
Snyder, O.P., and Schaffner, D. 1998.
Risk management
of food from farm to fork.
Snyder, O.P. 1999. Integrating FDA
fisheries,
USDA, FDA Industrial, and FDA retail HACCP into one set of national
industry
self-control requirements (for symposium HACCP in Retail Operations.)
Snyder, O.P. 2002. Food safety
education
for
chefs.
Snyder, O.P. 2002. Safe cooling of
meats
and
retail foods: An industry perspective.
Snyder, O.P. 2003. Changing the
recipe:
How to
obtain a food code variation.
Snyder, O.P. 2004. Putting food safety
solutions into practice: Failures, sucesses, and tools.
Snyder, O.P. 2005. Unification of
retail and process HACCP.
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