Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Published Version

Publication Date

12-2015

Journal or Book Title

Journal of Extension

Volume

53

Issue

6

First Page

#6TOT6

Abstract

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasoning's for not passing the final examination. Clicker technology has been shown to improve knowledge transfer to students in various classroom settings. Incorporation of mock final examination questions using Clickers into a traditional HACCP course has been shown in a small pilot study to increase the pass rate.

Comments

This article is published as Shaw, A., A. Mendonca, A., and A. Daraba. 2015. “Clickers” and HACCP: Educating a diverse food industry audience with technology. Journal of Extension 53 (6): 6TOT6. Posted with permission.

Copyright Owner

Journal of Extension

Language

en

File Format

application/pdf