Implementing HACCP - RD92

Implementing HACCP

by Joyce K. Wilkins, MS, RD
RD92
(4.5 / 85 ratings )

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

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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.
 
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.
 
OnCourse Learning is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). 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, 7.1.3, 7.1.5, 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. 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.

 

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 AreYouRenewalReady.com 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.

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Sheba N - Pullman, WA  ·  May 10, 2018
Lots of good working charts and other useful things to print off
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Darla H - Sutton, VT  ·  Apr 15, 2018
clear and easy to understand.
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Soumiya S - Austin , TX  ·  Apr 04, 2018
This course has helped me revise and remember the basics I learned from school about HACCP's and CCP's. This knowledge is very important as my new role is to supervise Food Service operations in my hospital.
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leslie m - alma, AR  ·  Feb 28, 2018
Always great to be brush up on HCCP. Easy read. Thank you.
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april k - Highland Village, TX  ·  Feb 12, 2018
Great review of basic food safety knowledge!
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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