NotesFAQContact Us
Search Tips
Peer reviewed Peer reviewed
Direct linkDirect link
ERIC Number: EJ1085439
Record Type: Journal
Publication Date: 2015-Dec
Pages: 6
Abstractor: As Provided
ISSN: EISSN-1077-5315
"Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology
Shaw, Angela; Mendonca, Aubrey; Daraba, Aura
Journal of Extension, v53 n6 Article 6TOT6 Dec 2015
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 reasons 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.
Extension Journal, Inc. e-mail:; Web site:
Publication Type: Journal Articles; Reports - Evaluative; Tests/Questionnaires
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Grant or Contract Numbers: N/A