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"Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology
Journal of Extension
  • Angela M. Shaw, Iowa State University
  • Aubrey F. Mendonca, Iowa State University
  • Aura Daraba, University "Dunarea de Jos" of Galati Galati
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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.


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.

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Journal of Extension
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Angela M. Shaw, Aubrey F. Mendonca and Aura Daraba. ""Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology" Journal of Extension Vol. 53 Iss. 6 (2015) p. #6TOT6
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