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Implementing HACCP - RD92
Implementing HACCP
RD92 l 6.00 contact hrs
by Joyce K. Wilkins, RD, MS
Average Rating
(4.5 / 64 reviews)
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CE OVERVIEW REVIEWS     
Objectives:

Upon successful completion of this course, the student will be able to:

  1. Summarize the background of HACCP.
  2. Relate the relevance of HACCP to their food establishment.
  3. Describe the purpose of HACCP in their food establishment.
  4. List and describe the three types of contamination.
  5. Describe methods of controlling the three types of contamination.
  6. Describe the seven principles of the HACCP system.
  7. Analyze and document hazards in their food establishment.
  8. Identify and monitor Critical Control Points.
  9. Establish and monitor Critical Limits.
  10. Identify appropriate corrective action.
  11. Establish a record keeping system most useful for their establishment.
  12. Identify hazards in the flow of food in their establishment.
  13. Identify methods to decrease/avoid hazards in the flow of food.
  14. Form a team to follow HACCP plan.
  15. Describe each level of operation and choose level most appropriate for establishment.
  16. Develop and follow HACCP flow chart for certain foods in establishment.
  17. Develop and follow a comprehensive HACCP recipe.
  18. Perform a HACCP evaluation to determine the effectiveness of the HACCP system in their establishment.
Course content may take a take a few minutes to display fully.
 

 
Accreditation Information
 
This course is intended for an interprofessional audience, including dietitians and health educators.
 
Dietitians: Take this version of the course to ensure you receive appropriate credit.
 
For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at lms.nurse.com and search for this topic title.
 
ContinuingEducation.com is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course. Suggested CDR Learning Codes: 7100, 8040
 
ContinuingEducation.com is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
 
This course is approved for continuing education clock hours by the Certifying Board for Dietary Managers (CBDM).
 
This course is approved for 6 Hours in Key Area 1 - Operations or 6 CEUs by the School Nutrition Association (SNA).

This course will be updated or discontinued on or before 8/31/2014


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ContinuingEducation.com is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation

Accredited status does not imply endorsement by the provider or ANCC of any commercial products displayed in conjunction with this activity. Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. ContinuingEducation.com guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

This course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

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