Food Code 2017 Course

Credits: 10
Course Expiration: June 11, 2022
Professional Approvals: CDR
Availability:Currently Available
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This is the perfect course for anyone who works in nutrition and food service!

This course is only available as a “CPE Additional Certificate”. There is no hard copy book – the link to the 2017 Federal Food Code is included in the course document.

This course is based on the 2017 Food Code published by the US Public Health Service of the US Food and Drug Administration (USDA). Updated every 4 years, the Food Code provides guidance to food handling establishments on best practices to assure 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, nontoxic and cleanable equipment, and acceptable levels of sanitation on food establishment premises; and promote fair dealings with the consumer.

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.

All facility owners should require this course yearly for RDNs, CDMs, and all dining service staff. Other facility staff who prepare or serve foods to residents/patients should also be required to take this course so they understand the risks of foodborne illness. - Marne Keeler, RDN, LD, Consultant RDN for 20 years in TX and OH
- Food Code 2017 Course

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

  1. Apply key principles of food safety to a foodservice operation.
  2. Assess food service employees for good health and good hygiene as related to preventing food borne illness.
  3. Develop policies and procedures to assure safe food handling practices.
  4. Demonstrate correct use of time and temperature controls to keep food safe.
  5. Use the Food Code to design kitchens and purchase equipment to assure food safety.

This course is intended for: RDNs and NDTRs

CDR Activity Number: 148965    Self Study Activity Type: 720 Printed

CPE Level 2

Suggested CDR Learning Needs Codes:

  • 8040 Food Safety, HACCP, and sanitation
  • 8050 Food Distribution and Service
  • 7100 Institution/regulatory policies and procedures
  • 8080 Facilities layout, planning, and design

Suggested CDR Performance Indicators:

  • 7.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety.
  • 7.2.8 Develops and implements food safety and sanitation programs in compliance with state and federal regulations.
  • 7.2.11 Applies knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation.
  • 13.1.7 Applies principles of food safety and sanitation in the design and purchase of equipment for production and service of food.

Note: Numerous other CDR Learning Need Codes and Performance Indicators may apply.

Publication Information:

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 (FDA)’s best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.

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.