"Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology

Autor/inn/en	Shaw, Angela; Mendonca, Aubrey; Daraba, Aura
Titel	"Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology
Quelle	In: Journal of Extension, 53 (2015) 6, (6 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1077-5315
Schlagwörter	Food Standards; Foods Instruction; Food Processing Occupations; Safety Education; Audience Response Systems; Technology Uses in Education; Extension Education; Instructional Innovation; Teaching Methods; Certification; Pilot Projects; Test Wiseness + Suchen Sie Ihr Suchwort? Lebensmittelgesetz; Lebensmittelkunde; Sicherheitserziehung; Technology enhanced learning; Technology aided learning; Technologieunterstütztes Lernen; Erweitertes Bildungsangebot; Educational Innovation; Bildungsinnovation; Teaching method; Lehrmethode; Unterrichtsmethode; Abschlusszeugnis; Zertifizierung; Pilot project; Modellversuch; Pilotprojekt
Abstract	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. (As Provided).
Anmerkungen	Extension Journal, Inc. e-mail: joe-ed@joe.org; Web site: http://www.joe.org
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01