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FDA Food Code 2022: Putting Standards into Practice

FDA Food Code 2022 course cover
Required Reading
Course Expires May 13, 2029
Credits: 35
Profession: RDN/NDTR, CDM
Required Reading 1
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Review and apply guidance from the FDA Food Code on safe food handling and interventions to protect consumer health with this case based self-study course!

This course is based on the 2022 Food Code and the 2024 Supplement to the Food Code published by the US Public Health Service of the US Food and Drug Administration (USDA). The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents the Food and Drug Administration’s (FDA) best advice for a uniform system of provisions that addresses the safety and protection of food offered in retail and food service establishments.

Typically updated every 4 years, with some additional supplemental information provided periodically, the Food Code provides guidance to food handling establishments on best practices to ensure safe food handling. The provisions of the Food Code provide a system of prevention and overlapping safeguards designed to minimize foodborne illness; ensure employee health, industry manager knowledge, safe food, non-toxic and cleanable equipment, and acceptable levels of sanitation on food establishment premises; and promote fair dealings with the consumer.

The 2022 Food Code addresses critical control points for risk factors and further establishes 5 key public health interventions to protect consumer health. Nutrition care professionals who interact with commercial and/or health care food service operations need to have a working knowledge of the Food Code and how it affects operations. Participants who take this course will demonstrate an understanding of the content of the Food Code using case studies that help apply the knowledge learned.

This course is appropriate for registered dietitian nutritionists (RDNs), nutrition dietetic technicians, registered (NDTRs) and certified dietary managers (CDMs) and other nutrition professionals that work in food service operations.

Purchasing Options: This is available as eDocument plus CPE Test only. Includes a link to the required reading in the course document, electronic test, and 1 certificate with passing grade.

After completing this continuing professional education course, the learner should be able to:

  1. Apply knowledge of biological, environmental, physical or chemical properties that may cause food and water to be unsafe for human consumption in health care facilities.
  2. Develop, implement and adhere to policies and procedures to optimize food and water safety in health care facilities.
  3. Develop and implement food safety and sanitation programs in compliance with state and federal regulations that govern health care facilities.
  4. Design plans for the purchase of equipment for food service and production that meets safety and sanitation standards.

This course is intended for: RDNs, NDTRs and CDMs

FDA Food Code 2022: Putting Standards into Practice awards 35 CPEUs in accordance with the Commission on Dietetic Registration CPEU Approval.

CDR Activity Number: 192937   Self Study Activity Type: 741 Enduring

CPE Level II

Suggested CDR Performance Indicators:

  • 8.2.1 Applies knowledge of biological, environmental, physical or chemical properties that may cause food and water to be unsafe for human consumption.
  • 8.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety.
  • 8.2.7 Develops and implements food safety and sanitation programs in compliance with state and federal regulations.
  • 13.1.2 Designs plans for the purchase of equipment for food service and production that meets safety and sanitation standards.

Note: Numerous other Performance Indicators may apply.

Certified Dietary Managers: Please see our Professional Approvals page for information on how to self-report your CE hours to the Certifying Board for Dietary Managers.

 

This self-study course includes required reading, a downloadable course document and an online exam with multiple choice, case study based questions. Upon passing the test, the learner can download and print the certificate.

Required Reading for this Course: The Food Code is a US Public Health Service, US Food & Drug Administration publication. Many individuals devoted considerable time and effort in addressing concerns and developing recommendations that are now reflected in the Food Code. These individuals represent a wide diversity of regulators, educators, industry leaders, and consumer representatives acting through their agencies, companies, professional groups, or trade organizations (a link to the article is included in the downloadable course document).

Disclaimer: The text/book associated with this course is required solely for the course taker to learn the underlying principles which they will apply in taking a case-study based exam. Neither the authors nor the publishers of the text/book have contributed to or endorsed this course.

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