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.
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Shaw, A., Mendonca, A., & Daraba, A. (2015). "Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology. The Journal of Extension, 53(6), Article 20. https://tigerprints.clemson.edu/joe/vol53/iss6/20