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.
Copyright Owner
Journal of Extension
Copyright Date
2015
Language
en
File Format
application/pdf
Recommended Citation
Shaw, Angela M.; Mendonca, Aubrey F.; and Daraba, Aura, ""Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology" (2015). Food Science and Human Nutrition Publications. 164.
https://lib.dr.iastate.edu/fshn_ag_pubs/164
Included in
Food Science Commons, Higher Education Commons, Human and Clinical Nutrition Commons, International and Community Nutrition Commons, Molecular, Genetic, and Biochemical Nutrition Commons
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.