PUBLICATIONS
O. Peter Snyder, Jr., Ph.D.

updated April 2010
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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. 2010. chapter 27: Intervions for hazard control at foodservice. In: Pathogens and Toxins in Foods: Challenges in Interventions. Eds. Juneja, V.K. and Sofos, J.N. ASM Press. Washington, D.C. pp. 436-449.
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. and Zemser, R. 2010. Chapter 9: Food safety and spoilage. In Applied Culinology ®: The Blending of Culinary Arts and Food Science & Technology in Food Product Development. Research Chefs Assocation.

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 computerized flow chart system for food production. J. Foodservice Systems. 2(4): 211-228.
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.

ACCEPTED FOR PUBLICATION:

Snyder, O.P. 2010. Food safety validation study of the effect of controlled vapor oven cooking and holding procedures on the reduction of Salmonella and in the prevention of Clostridium perfringens growth in boneless beef rib roast. Food Prot. Trends.

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.

Snyder, O.P. 2006. New recipe development: Using HACCP to assure safety. Culinology Currents. Winter:6, 16. http://www.culinology.org/files/Culinology_Currents_2006-Winter.pdf.

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. 66^th 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. 51^st 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. 52^nd 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. 10^th Australian Food Microbiology Conference. Melbourne, Australia.
Snyder, O.P. 2001 (March 28-30). How to develop predictable employee foods safety behavior. 10^th Australian Food Microbiology Conference. Melbourne, Australia.
Snyder, O.P. 2001 (March 28-30). Science-based retail food process standards. 10^th 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. 53^rd 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. 5^th 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. 6^th Annual Food Educational Workshop. Canadian Institute of Public Health Inspectors, Alberta Branch. Canmore, Alberta, Canada.

2006-2010

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. 9^th 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. 9^th 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 (January 8). The scientific basis for retail process and product development. Retail Food Systems Research Conference. Reno, NV.
Snyder, O.P. 2008 (January 8). Writing a HACCP-based Food Safety Management System (FSMS operations manual. Retail Food Systems Research Conference. Reno, NV.
Snyder, O.P. 2008 (January 10). 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. 3^rd 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.
Snyder, O.P. 2009 (February 23). HACCP for minimally processed foods and cook chill processes. Dubai U.A.E.
Snyder, O.P. 2009 ( February 25). Using cook chill processes. 4^th Dubai International Food Safety Conference. Dubai U.A.E.
Snyder, O.P. 2009 (March 16). Restaurant implementation of AMC-HACCP. Olmsted County Public Health Services. Rochester, MN.
Snyder, O.P. 2009 (April 2). Contaminated food: Protecting the consumer's health. GCHD Public Health Week Annual Conference. Flint, MI.
Snyder, O.P. 2009 (December 4). Developing food safety in the hospitality sector. 1^st Turkey Food Safety Congress. Harbiye Military Museum, Istanbul, Turkey.
Snyder, O.P. 2010 (March 20). Certifying the safety of a recipe using HACCP. 2010 Research Chefs Association Annual Conference & Culinology® Expo. Chicago, IL.
Snyder, O.P. 2010 (February 21). Developing a performance-based food safety HACCP plan for foodservice establishments. Dubai U.A.E.
Snyder, O.P. 2010 (February 24). Developing food safety in the hospitality sector. 5^th Dubai International Food Safety Conference. Dubai U.A.E.
Snyder, O.P. 2010 (April 6). Hand washing. Minnesota Department of Health Food Safety Partnership meeting. St. Paul, MN.

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.

Snyder, O.P. 2009. Science-based retail food process development.

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.

Snyder, O.P. 2009. Science-based retail food process development.

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PUBLICATIONS O. Peter Snyder, Jr., Ph.D.

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O. Peter Snyder, Jr., Ph.D.