Food Code 2022

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 the production and service of food that meets required safety and sanitation in health care facilities.

This course is intended for: RDNs, NDTRS and CDMs

CDR Activity Number: 176330    Self Study Activity Type: 740 Web-based

CPE Level II

Suggested CDR Performance Indicators:

• 7.2.1 Applies knowledge of biological, environmental, physical or chemical properties that may cause food and water to be unsafe for human consumption.
• 7.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety.
• 7.2.7 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 the production and service of food that meets required safety and sanitation.

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.

The answer to Test Your Knowledge is “a. The employee must wear gloves to cover her fingernail polish when handling food.”

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.