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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
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