Implementing HACCP Food Safety Procedures

by Instructor: Joyce K. Wilkins, MS, RD


i 6.00 CEH

Course Overview

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.

About the Course Author

Joyce Wilkins, MS, RD, is an independent consultant in San Diego who has lectured extensively on the subject of food safety for the past 15 years. Joyce K. Wilkins, MS, RD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (1 Match)

  • Certified Health Education Specialist


    Sponsored by Relias LLC, 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.

Course Details
  • Course Code:

  • Hours:

  • Type:

    Online Course
  • Release Date:

  • Expiration Date:

  • Learning Objectives:

    Analyze and document hazards in the food establishment; Describe methods of controlling the three types of contamination; Describe the purpose of HACCP in the food establishment; Describe the seven principles of the HACCP system; Develop and follow a comprehensive HACCP recipe; Develop and follow the HACCP chart for certain foods in establishment; Establish a record-keeping system most useful for the establishment; Establish and monitor critical limits; Form a team to follow the HACCP plan; Identify and monitor critical control points (CCPs); Identify appropriate corrective action for deviations from CCPs; Identify hazards in the flow of food in the establishment to decrease/avoid hazards; List and describe the three types of contamination; Perform a HACCP evaluation to determine the effectiveness of the HACCP system; Relate the relevance of HACCP to the food establishment; Summarize the background of HACCP
  • Target Audience:

    The target audience for this course is: Dietitians; Health Educators; in the following settings: Acute Care Facility.
  • Course Delivery Method and Format:

    Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
    Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
    If you require special accommodations to complete this module, please contact Relias Support by completing the web form ( or by using the chat functionality.
    All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
    Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
    All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
    To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
  • Accommodations:

    If you require special accommodations to complete this module, please contact Relias Customer Support here.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.
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