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HACCP in Retail Foodservice

This course is designed to be a self-guided study for those interested in implementing a Hazard Analysis Critical Control Point (HACCP) program for their retail foodservice operations. Completion of this course will give you a solid understanding of HACCP principles and a foundation on which to build your own HACCP plan.

This non-credit course is offered via Blackboard. For more information about Blackboard, go to https://bb.its.iastate.edu/webapps/portal/frameset.jsp . Participants will register through this website and receive access to the on-line course for six months.

A certificate of completion will be issued from Iowa State University at the conclusion of the course. It is assumed participants have completed ServSafe or another certification program in food safety. The course consists of seven modules. Each will be comprised of a narrated Power Point presentation, and supporting documents, including assessment and monitoring forms, further readings, and resources. Each module will have an interactive quiz at the end for participants to demonstrate their understanding of the content.

The seven HACCP modules included in the course:
    1. What is HACCP?
    2. Foundations of HACCP
    3. The Flow of Food
    4. Control Measures and Critical Control Points
    5. Monitoring, Corrective Action, Documentation, and Verification
    6. Getting Started
    7. All On Board
This course has been developed for:
  • non-commercial foodservice directors, managers, and supervisors
  • commerical retail food managers such as corporate decision-makers, restaurant general managers, and supervisors
  • research and product development chefs
  • sanitarians and health department officials
To earn the certificate of completion and six Iowa State University Continuing Education Units (6 ISU CEUs) for the course, you must:
  • Complete all of the learning modules
  • Successfully complete the interactive quiz at the end of each module (pass rate of 75%).
About the Instructor:
Catherine H. Strohbehn, PhD, RD, CP-FS has been a faculty member in the Hotel, Restaurant and Institution Management program at Iowa State University since 1986, teaching courses related to food safety, human resources, and foodservice management. Effective June, 2006, she became the HRIM Extension Specialist. Prior to joining academia, she worked in the institutional foodservice setting. Her research has investigated local food use by institutions and commercial foodservice operations, as well as food safety and sanitation issues, including HACCP implementation in hospitality and institutional operations. Peer reviewed manuscripts have been published in several research journals, and Cathy has helped develop many Extension publications related to food safety and local food production. She is a registered dietitian with the American Dietetic Association and a certified food safety professional by the National Environmental Health Association.
Acknowledgement:
This course has been developed with support from a WOI grant provided by the Iowa State University Distance Education Council. This course builds on the previous work of Jeannie Sneed, PHD, RD, SFNS, CP-FS and Dan Henroid, MS, RD, CFSP.
Cost:
$25.00 for six month access to the course Blackboard site.
At the completion of the online registration process you will receive two emails, the first is a confirmation of your successful payment, and a second contains login instructions and to Blackboard.
Cancellation Policy:
Registration fee includes six months access to the Blackboard non-credit course website. A refund less a $20.00 processing fee will be given for cancellations received prior to 5:00 pm on the first day of access. There will be no refunds made after 5:00 pm on the first day of access
Blackboard computer requirements:
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