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Direct linkShaw, Angela; Mendonca, Aubrey; Daraba, Aura – Journal of Extension, 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.…
Descriptors: Food Standards, Foods Instruction, Food Processing Occupations, Safety Education
Download full textMastrantonio, Guido; Dulout, Mariana; González, María Lourdes; Zeinsteger, Pedro – Education Sciences, 2014
Education in food safety is a well-recognized health intervention, which allows the prevention of a wide range of diseases. Among the strategies of control and prevention of foodborne diseases, it is indicated that food safety education has the double advantage of having low costs and high potential effectiveness, as long as it is carried out with…
Descriptors: Food Standards, Food Processing Occupations, Adult Education, Food Service
