Class Preparation

We will be doing the classes in this order.  Some classes start on Monday, others Tuesday.

Day 1 - CPFM food safety manager, with lunch break and test.  2 hours self-study review of “bug” names and temperatures would be helpful.
Day 2 - HACCP - you should have studied about 3 hours for this class.. Training only, no test today.
Day 3 – HACCP review, practice HACCP plan, examination, plus career guidance section.  No lunch.
Day 4 - R&DA's MCFP training and exam. With lunch.

Times:
Day 1 and Day 4, 8 am to about 5 pm
Day 2 and Day 3, 8 am to about 2 pm

Uniform - wear your working uniform.  We usually take a photo the first day and after that wear civilian clothes to class, subject to local orders.  Civilians wear your normal work attire.

Be SURE to bring a calculator for the IFSEA exam on Day 4.  DON'T FORGET!!!!!

STUDY HINTS FOR THE FOUR DAY SYMPOSIUM
THIS IS A SERIOUS PROGRAM WHICH REQUIRES SERIOUS STUDY AHEAD!

You will be taking three separate and distinct courses, each one having a test. Study hard, the class Valedictorian (hghest avg. score gets a beautiful Chef jacket from Chef Works and EHMA, as well as a copy of On Cooking from Pearson Education - $120 book.)There is NO promise that every one will pass every test - though that is the goal of course. Given that MOST will pass all and AVERAGE scores will be very good, the difference is YOU the student not ME the instructor. You need to prepare.    Historically, 95% will pass CPFM, 78% will pass HACCP, 65% will earn MCFE and 95% will earn either MCFE, CFE or CFM on the IFSEA management certification test.  Word to the wise, do exactly what we ask you to do and your chance of passing all three will be excellent. 

For the CPFM Food Safety course we have the KISS - Keep It Safely Simple book. This book says in 57 pages what other books take hundreds of pages and two books to say.  What we need to know is - wash your hands, clean and sanitize, receive, store, cook and hold at these temperatures - so I told the author I'll give you 60 pages to tell us what we need to know, both to run a good food safety operation and to pass the various tests.  Most military personnel and seasoned food service professionals just need to skim the book, review the temperatures and "bug" names and you're ready for the class.  Maybe 2 hours of preparation before class.

For the CHP HACCP class the HACCP Implementation Manual is your path to passing and to doing a HACCP plan later.  Once again, other books make it look complicated, fill up lots of pages with what seems to me to be useless information.  This book is 1-2-3 how you do a HACCP plan.  Skim the book for maybe 2 hours before the first day of HACCP.  Look for these terms and just read for the purpose of having ever seen them - Flow Diagram, Decision Tree, Critical Limit, Control Point, Critical Control Point, Prerequisites, Risk, Severity, Monitor, Corrective Action, Control Measure, Preliminary Steps, Scope and Describe the Product.  Find each of those and just read the description once.

For the management certifications - The "Restaurant University in a Binder" is essentially the same material as what I will cover in class. If you don't wish to read it all, then the core purpose of it is so you can study the financial management sections before class. At LEAST study the Financial Management section on p. 20-21 and 24-31.  However, the more you study ahead the more chance you will have of attaining MCFE.  Attention - Bring a calculator.

MCFP. We affectionately call this one the, "Holy Crap" test. because that is what you will say as you leave. IF you score 70 you will get MCFP, 65 to 69 on the MCFP exam you will be awarded CFP. 60-64 you will get a CFS. There is also a CFP and a CFS exam which we will talk about in class - that is in case you are not ready to go for the MCFP.

If you don't have your books, send me a note super pronto so we can tell you how to get them. 

Ed Manley, MCFP, CHP, CPFM - Ed@ehmanley.com