1908: Managing Food Hazards

The Hospitality Institute of Technology and Management now has online the textbook for its eight-hour food manager certification course, 1908: Managing Food Hazards in Retail Food Operations.  

To download the entire text, click on all of the following links to the .pdf text files.

To download smaller modules (.pdf) of Sections 1 through 5, refer to the complete table of contents below, divided into module groups, and click on the desired module link.

SECTION 1. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
Module A. Introduction to HACCP
The Raw Food Contamination Problem (1-1)
Self-control (Due Diligence) (1-2)
Hazard Analysis (1-3)
Critical Control Points (1-4)
Module B. The HACCP Food Safety Management System
Retail Food AMC-HACCP Policies, Procedures, and Standards Manual (1-5)
Implementing a Food Safety Management System (1-6)
HACCP Summary (1-8)
HACCP Is the Foundation for Quality (1-9)
Module C. Foodborne illness factors
Foodborne Illness (1-10)
Factors that Contribute to Outbreaks of Foodborne Disease (1-11)
Module D. Chemical and physical hazards
Chemical Hazards (1-13)
Adverse Reactions to Food (1-14)
Physical (Hard Foreign Object) Hazards (1-15)
Physical Hazards from Animals and Other Sources (1-16)

SECTION 2. BIOLOGICAL HAZARDS.
Module A. Introduction to biological hazards
Food Microorganisms (2-1)
The Biological Hazard (2-2)
Food Spoilers, Process Microorganisms, and Pathogens (2-3)
Spoilage Microorganisms (2-4)
Module B. Microbiological foodborne illness
Types of Foodborne Illness (2-5)
Growth of Foodborne Disease Bacteria (2-6)
Destruction of Bacteria (2-7)
Module C. Salmonella spp. and Campylobacter jejuni
Salmonella spp. HACCP (2-8)
Salmonella spp. Control (2-9)
Campylobacter jejuni Characteristics (2-10)
Campylobacter jejuni HACCP (2-12)
Module D. E. coli and Listeria monocytogenes
Escherichia coli Characteristics (2-13)
Escherichia coli HACCP (2-15)
Listeria monocytogenes Characteristics (2-16)
Listeria monocytogenes HACCP (2-18)
Module E. Hepatitis A, norovirus, and Staphylococcus aureus
Hepatitis A HACCP (2-19)
Noroviruses (Norwalk-like viruses) HACCP (2-20)
Staphylococcus aureus HACCP (2-22)
Staphylococcus aureus Control (2-23)
Module F. The spores
Spores (2-24)
Clostridium perfringens HACCP (2-25)
Clostridium perfringens Control (2-26)
Bacillus cereus Characteristics (2-27)
Bacillus cereus HACCP (2-30)
Clostridium botulinum Characteristics (2-31)
Clostridium botulinum HACCP (2-36)

SECTION 3. PREREQUISITE PROCESSES
Module A. Personal hygiene
Personal Hygiene (3-1)
Cross-contamination (3-2)
The Body as a Source of Pathogens (3-3)
Contamination of the Hands and Hand Washing (3-4)
Module B. Cleaning and sanitizing
Cleaning and Sanitizing (3-5)
The Four-step Surface Sanitizing Process (3-6)
Sanitizing Solution (3-7)
Warewashing HACCP (3-8)
Module C. The facility
Construction HACCP (3-9)
Wooden Equipment.(3-11)
Air Gaps and Backflow Prevention (3-12)
Mobile Foodservice Units (3-13)

SECTION 4. FOOD HACCP PROCESSES – PURCHASING
Module A. Recipe HACCP
Recipe Engineering (4-1)
Recipe Flow Chart and HACCP Recipe (4-2)
Module B. Purchasing quality control
Meat Purchasing HACCP (4-6)
Inspecting Purveyors to Assure Quality (4-7)
Quality Control in Receiving, Inspecting, and Storing Ingredients (4-8)
Module C. Animal products
Meat Quality Attributes (4-9)
Poultry, Fish, and Seafood (4-10)
Spoilage of Meat, Poultry, and Fish (4-11)
Dairy Products (4-12)
Eggs (4-13)
Module D. Produce items
Leafy and Flower Vegetables (4-14)
Tubers, Vine and Root Vegetables (4-15)
Fruits and Soft-Skinned Vegetables (4-16)
Grocery / Dry Storage Items – Salad Oil, Canned Foods, Herbs, Spices (4-17)

SECTION 5. FOOD HACCP PROCESSES – RECEIVING, PREPARATION, SUMMARY
Module A. Receiving, storage, temperature measurement, and thawing
Receiving (5-1)
Storage HACCP (5-2)
Contamination of Fruits and Vegetables (5-3)
Temperature Measurement of Food (5-4)
Thawing (5-5)
Module B. Food preparation and cooling
The Seven Quality Assurance Recipe Processes (5-6)
Food Preparation Methods (5-9)
Food Cooling (5-10)
Cooling HACCP (5-11)
Module C. Food service
Buffets, Banquets (5-12)
Carry-Out Foods (5-13)
Dispensing Milk and Cream (5-14)
Dispensing Condiments (5-15)
Display, Transport, and Leftovers (5-16)
Module D. Final considerations and summary
Critical Temperatures (5-17)
Leftovers HACCP (5-18)
Emergency Procedures (5-19)
HACCP Summary (5-20)