Evaluation of an active learning module to teach hazard and risk in Hazard Analysis and Critical Control Points (HACCP) classes

The terms hazard and risk are significant building blocks for the organization of risk-based food safety plans. Unfortunately, these terms are not clear for some personnel working in food manufacturing facilities. In addition, there are few examples of active learning modules for teaching adult part...

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Detalles Bibliográficos
Autores principales: Oyarzabal, Omar A., Rowe, Ellen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5397212/
https://www.ncbi.nlm.nih.gov/pubmed/28459112
http://dx.doi.org/10.1016/j.heliyon.2017.e00297

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5397212/
https://www.ncbi.nlm.nih.gov/pubmed/28459112
http://dx.doi.org/10.1016/j.heliyon.2017.e00297

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