Hospitality Institute
of Technology and Management

A. Hand washing

1. A "Safe Hands" hand wash program for retail food operations
2. A "Safe Hands" hand wash program for retail food operations: A technical review
3. Double hand washing with a fingernail brush
4. Hand washing (list of abstracts / references) (PDF file)
5. Measuring the effectiveness of fingertip washing (PDF format).
6. Removal of Escherichia coli on hands with natural or artificial fingernails
7. Why gloves are not the solution to the fingertip washing problem

B. Thermometers

1. What every consumer needs to know about food thermometers
2. Bimetallic coil thermometer: Unsatisfactory for measuring food temperatures
3. The dangerous bimetallic coil thermometer
4. Three thermometers
5. Calibrating thermometers in boiling water
6. Choosing the right thermometer (HITM version) (PDF file)
7. Inaccuracy of food temperature measurement with the bimetallic coil (dial) thermometer (PDF file)
8. Measuring the temperature of hamburger as it cooks) (PDF file)
9. Limitations of bimetallic-coil thermometers in monitoring food safety in retail operations (PDF file)
10. Food temperature variations along the stem of the bimetallic-coil thermometer (PDF file)
11. Comparison of the bimetallic coil thermometer and thermocouple for validating food cooling (PDF file)

C. Cooling

1. The basics of cooling food
2. Cooling food in 6 hours in NSF refrigeration units
3. Precooling hot food using kitchen-temperature air

D. Surface sanitizing

1. The reduction of E. coli on various countertop surfaces
2. How effective and necessary are sanitizing solutions in retail food operations?
3. The microbiology of cleaning and sanitizing a cutting board
4. Food contact surface sanitizing (list of abstracts / references)

E. HACCP development / start-up

1. Development and documentation of hazard identification and control procedures for retail food operations
2. Retail food operations AMC-HACCP technical guidelines
3. Process performance standards (Retail food process controls that assure hazards are at a tolerable level)
4. Retail food operations policies, procedures, and standards manual
5. AMC-HACCP food manufacturing operations manual
6. Modification of NACMCF HACCP with risk management to retail food AMC-HACCP

O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A
St. Paul, MN 55114
Tel 651-646-7077, Fax 651-646-5984