Implementing HACCP - RD92

Implementing HACCP

by Joyce K. Wilkins, MS, RD
RD92
(4.6 / 188 ratings )

This course is credentialed for:
Dietetics/Nutrition (6.00 CPEU)

Summary:

Hazard Analysis Critical Control Point (HACCP) is mandated by law not only in manufacturing plants and certain industries (e.g., the fish and fish products industry) but is required in some areas at the retail level. The extent to which it may be required varies by jurisdiction. Some may require a type of HACCP plan prior to commencement of operations; others may be moving in this direction. Understanding what HACCP is and how to implement a program is essential for nutrition professionals working in foodservice in any capacity, especially those new to foodservice operations.

Objectives:

The goal of this continuing education module is to assist managers to apply the concepts of HACCP in food operations in a manner that is useful and effective without being unduly burdensome. After studying the information presented here, you will be able to:
  • Summarize the background of HACCP
  • Relate the relevance of HACCP to the food establishment
  • Describe the purpose of HACCP in the 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 the food establishment
  • Identify and monitor critical control points (CCPs)
  • Establish and monitor critical limits
  • Identify appropriate corrective action for deviations from CCPs
  • Establish a record-keeping system most useful for the establishment
  • Identify hazards in the flow of food in the establishment to decrease/avoid hazards
  • Form a team to follow the HACCP plan
  • Develop and follow the HACCP 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
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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.
 
Relias LLC, is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program or materials. This course is a level 2 course with suggested CDR learning codes of 7100, 8040 and performance indicators of 7.2.1, 7.2.5, 7.2.7, 7.2.8. 
 
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).