Upon successful completion of this course, the student will be able to:
- Summarize the background of HACCP.
- Relate the relevance of HACCP to their food establishment.
- Describe the purpose of HACCP in their food establishment.
- List and describe the three types of contamination.
- Describe methods of controlling the three types of contamination.
- Describe the seven principles of the HACCP system.
- Analyze and document hazards in their food establishment.
- Identify and monitor Critical Control Points.
- Establish and monitor Critical Limits.
- Identify appropriate corrective action.
- Establish a record keeping system most useful for their establishment.
- Identify hazards in the flow of food in their establishment.
- Identify methods to decrease/avoid hazards in the flow of food.
- Form a team to follow HACCP plan.
- Describe each level of operation and choose level most appropriate for establishment.
- Develop and follow HACCP flow chart for certain foods in establishment.
- Develop and follow a comprehensive HACCP recipe.
- 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.
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 program has been approved for fulfilling the continuing education requirements of the Certifying Board for Dietary Managers (CBDM). Granting prior approval does not constitute endorsement of the program content or its program sponsor.