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 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).