HITM Food Safety Education

A. EDUCATIONAL PROGRAMS
NOTE: Course texts can also be purchased separately. Please see HITM’s Order Form for prices of all items in this section.
Here is HITM’s 2011 CLASSES AT A GLANCE class schedule displaying specific dates for each class. Descriptions of classes 2902, 1901, 1908 and 1904 may be found below this schedule. To arrange a 1901 advanced class, you will need to contact HITM.

If you want to print out the 2011 schedule, we have provided your choice of two formats: PDF or MS Word file.

MINNESOTA FOOD MANAGER CERTIFICATION AND RE-CERTIFICATION COURSES

  • 1908: Managing Food Hazards in Retail Food Operations (HITM’s MINNESOTA FOOD MANAGER CERTIFICATION COURSE) – A one-day, basic knowledge course for managers and for employees who must demonstrate food safety knowledge.
    This one-day course taught by Dr. Snyder serves as a certification course for Minnesota food operators who are interested in the knowledge necessary for compliance with Minnesota’s food safety rules. This course also teaches hazard identification and control to those employees who must demonstrate food safety knowledge to the regulatory authority.
    Tuition: $160.00 ($150.00 prepaid)(includes the test)

    • On the same day of instruction, following the instruction, you will take the Prometric CPFM (Certified Professional Food Manager) exam, which is used throughout the U.S. for manager certification
    • The TEXT used in this course is available online. To view and download the 5 sections of the 1908 text in modular form, please click here.
    • LOCATION: Hospitality Institute of Technology and Management or by arrangement.
    • COURSE DESCRIPTION and DETAILED TABLE OF CONTENTS
    • As an added value to taking this class, basic HACCP principles are covered. [Our affiliate company, Wholesale & Retail Food Alliance (WRFA), provides a similar “HACCP 1” course online.]
    • Upon passing the Prometric CPFM exam, you will receive:
    • your Prometric CPFM certificate (which Minnesota requires)
    • your HITM certificate of course completion
    • a blank Minnesota Department of Health Food Manager Certification application form for you to fill out.
    • This course can also be taken by employees who must demonstrate food safety knowledge.
    • To print out the 2011 CLASSES AT A GLANCE schedule, we have provided your choice of two formats: PDF or MS Word file.
  • 1904: Establishing HACCP in Retail Food Operations (HITM’s FOUR-HOUR RECERTIFICATION COURSE FOR MINNESOTA FOOD MANAGER CERTIFICATION.)
    This four-hour recertification course is for certified Minnesota retail food managers who need to renew their Minnesota Food Manager Certificates. It provides a food safety review and update in hazard identification and control, current hazards in food preparation, the science behind validated food preparation procedures and standards, and how to have continuous safety improvement.
    Tuition: $80.00 ($75.00 prepaid)

    • LOCATION: Hospitality Institute of Technology and Management or by arrangement.
    • COURSE DESCRIPTION
    • To print out the 2011 CLASSES AT A GLANCE schedule, we have provided your choice of two formats: PDF or MS Word file.

HITM ADVANCED CLASSES

  • 2902: Technology of HACCP-based, Chilled Food Production Systems (HITM’s ADVANCED CHILLED FOOD TECHNOLOGY AND MANAGEMENT COURSE FOR SAFE IMPLEMENTATION AND EXPANSION OF CHILLED FOOD SYSTEMS, TO INCLUDE SOUS VIDE.)
    This advanced, intensive HACCP-based food processing safety assurance training course prepares directors of quality assurance, state food safety regulators, and trainers to develop, evaluate, and certify the safety of retail food operating systems. It instructs the retail food industry to safely implement and expand chilled food systems, to include sous vide, using HACCP as the foundation for an Active Managerial Control.
    Tuition: $1,800.00

    • LOCATION: Hospitality Institute of Technology and Management or by arrangement.
    • COURSE DESCRIPTION and DETAILED TABLE OF CONTENTS
    • To print out the 2011 CLASSES AT A GLANCE schedule, we have provided your choice of two formats: PDF or MS Word file.
  • 1901: Developing and Implementing HACCP-based Retail Food Operations (A TWO-DAY CLASS TO PREPARE MANAGERS TO IDENTIFY HAZARDS AND CONTROLS AND TO WRITE AND IMPLEMENT A HACCP POLICIES MANUAL.)
    This two-day course trains managers and chefs to identify the food hazards and to verify that controls are effective in a retail food operation. It is designed for those who want to write HACCP recipes and learn how to establish an Active Managerial Control-HACCP food safety program for increasingly safer employee procedures
    Tuition: $450.00 (taught by special arrangement; contact HITM)

The following courses are available as teaching materials / text and can be taught by qualified managers or by HITM per arrangement. Please contact HITM for details.

EMPLOYEE TRAINING AND HOME FOOD PREPARER EDUCATION

  • 0901: Preparing Food Safely in Retail Food Operations
    This four-hour course can be used for employees who must demonstrate food safety knowledge and as an alternate food manager recertification course. It informs employees about hazards in food preparation and explains critically correct food preparation procedures and standards that must be followed to make sure that hazards are controlled and customers are never made ill.

  • 0091: Employee Food Hazard Control in Retail Food Operations
    This two-hour course teaches the basics of identifying the hazards in the kitchen environment and in the ingredients used to prepare customers’ food, and how to control the hazards and verify control of the food processes to assure that every customer has a pleasurable, safe dining experience.

    • COURSE DESCRIPTION
    • Click here to go to the 4-page policies, procedures, and standards manual that is used in conjunction with this course.
  • 0905: Employee Food Safety: A Self-Instruction Text
    This text provides managers with an employee self-education tool to teach safe food preparation fundamentals. Managers can use this text as part of an employee certification program and for new employees before they are asked to perform any food handling tasks.

  • Employee Pocket Card (English or Spanish)
    Laminated, tri-fold pocket card to remind food handlers of critical food hazards and controls. Covers personal hygiene, food-hand contact, and food handling from receiving through serving and cooling food. Includes safe food temperature guide.
  • Food Safety Hazards and Controls for the Home Food Preparer
    Link to this document (contents in Publications and Reports B. of our website and also available for purchase in booklet form).
B. SAFE HAND WASHING
NOTE: Please see HITM’s Safe Hands Program brochure for program description and prices of all items in this section. Please click on each item below for individual specifications and prices. HITM’s Order Form also contains these prices.

  • A “Safe Hands” hand wash program for retail food operationsIf hand and fingertip washing is to be enforced, there must be agreement on the actual method and then, retail foodservice training and enforcement. This document sets forth a national initiative for safe hands in the USA and the world. Program with materials available for purchase. To see the photo brochure about HITM’s “Safe Hands” Program, click here.
  • Safe hand washing video tape or DVD (15 minutes). Explains critical importance of hand washing for food safety. Describes the double wash method, using a fingernail brush to remove pathogens from fingertips and underneath fingernails when people enter the kitchen area and the single wash method, used within the kitchen area.
  • Fingernail brush. Easy-to-use, Anchor surgeon’s brush, convenient for effective scrubbing of fingertips. For use in food operations or homes as part of HITM’s double wash method. Can be chained to the wall beside the sink.
  • Fingernail brush holder. Every food-handling employee can have his/her own nail brush for removing pathogens from fingertips. Sturdy stainless steel brush holder holds 12 fingernail brushes for convenient storage by the hand sink. The holder and brushes can be removed from the wall and easily sanitized in the dish machine.
  • Laminated hand washing poster (English or Spanish). 8½”x11″ multi-colored poster showing HITM’s eight-step, double wash method with fingernail brush on the first wash. Post by the hand sink as a reminder to employees.