Implementing HACCP - RD92

Implementing HACCP

by Joyce K. Wilkins, MS, RD
(4.6 / 196 ratings )

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

Price: $89.00
CE-PRO Price: $44.50


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.


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 If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at 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).

Course Originally Released on: 8/1/2010
Date of Most Recent Review: 5/13/2016
Course Termination/Update Date: 5/13/2020

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

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


For Florida professionals:

If this course is approved by the Florida Council of Dietetics and Nutrition, this course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

It is now required that all CE is completed and reported to CE Broker before you renew your license. When you complete continuing education with us, OnCourse Learning will report your hours for you.

Read more about the new license renewal process at and claim your free Basic Account in CE Broker to see what has already been reported for you.

Please check the licenses/certifications section under my account (after logging in) to make sure you have entered a valid FL license number. This information is required for correct reporting of your course completions to CE Broker.

Reports to CE Broker

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Jacqueline P - Torrington, WY  ·  Apr 06, 2020
This course is a good reminder of what needs to happen in the kitchen.
Was this review helpful?  0
Maitha Towaili A - Al Ain , IT  ·  Apr 02, 2020
Thanks for this course
Was this review helpful?  0
MARGARET M - Ramona, CA  ·  Aug 13, 2019
I would say that this class was very well structured, contained valuable information and was well written and easy to follow.
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STEPHEN R - bradenton, FL  ·  May 16, 2019
Critical information
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melissa b - franklin, TN  ·  May 09, 2019
Great review of the HACCP guidelines
Was this review helpful?  1
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Price: $89.00
CE-PRO Price: $44.50