Implementing HACCP - CHES92

Implementing HACCP

by Joyce K. Wilkins, MS, RD
CHES92
(4.0 / 4 ratings )

This course is credentialed for:
Health Education (6.00 CECH)

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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.
 
Health educators: 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.
 
Sponsored by OnCourse Learning, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 6.0 total Category I continuing education contact hours.
 
Provider ID: CA0084 (98709) for 01/01/2012 to 12/31/2015, 114941 for 01/01/2016 to 12/31/2019.

Course Originally Released on: 8/1/2010
Date of Most Recent Review: 5/13/2016
Course Termination/Update Date: 5/13/2019

Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. OnCourse Learning guarantees this educational activity is free from bias.

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

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Rency M - YONKERS, NY  ·  Jun 05, 2013
appropriate for time spend
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CARYN H - FT LAUDERDALE, FL  ·  Jan 31, 2013
A few of the questions were difficult to answer even with the material available.
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+ online BOOK
Price: $107.00
CE-PRO Price: $53.50
Free Shipping
ONLINE
Price: $89.00
CE-PRO Price: $44.50