Module 1 – Section 1

• FDA | Food Code 2022
• CDC | Burden of Foodborne Illness: Overview (2018, November 5)

Module 1 – Section 2

• FDA | Food Allergies

Module 2 – Section 1

• FDA | Food Code 2022
• FDA | Bad Bug Book (Second Edition)
• FDA | What You Need to Know About Foodborne Illnesses
• FDA | Retail Food Protection: Employee Health and Personal Hygiene Handbook
• CDC | Estimates: Burden of Foodborne Illness in the United States
• CDC | Foodborne Illness Acquired in the United States—Major Pathogens, 2019
• CDC | Food Safety
• CDC | About Food Safety
• CDC | About Strep Throat
• CDC | Staphylococcus aureus Food Poisoning
• CDC | About Norovirus
• CDC | How Norovirus Spreads
• CDC | Hepatitis A Basics
• CDC | Signs and Symptoms of Hepatitis A
• CDC | Traveler’s Health, Hepatitis A, CDC Yellow Book 2024
• CDC | About Typhoid Fever and Paratyphoid Fever
• CDC | Clinical Overview of Typhoid Fever and Paratyphoid Fever
• CDC | Traveler’s Health, Typhoid & Paratyphoid Fever, CDC Yellow Book 2024
• CDC | About Salmonella Infection
• CDC | Symptoms of Salmonella Infection
• CDC | How Salmonella Infections Happen
• CDC | Kinds of E. coli
• CDC | Symptoms of E. coli Infection
• CDC | About Shigella Infection
• CDC | Signs and Symptoms of Shigella Infection
• CDC | How Shigella Spreads
• USDA | Foodborne Illness and Disease
• USDA | Parasites and Foodborne Illness
• FoodSafety.gov | Bacteria and Viruses
• Cleveland Clinic | Typhoid Fever
• National Library of Medicine | Enterohemorrhagic Escherichia coli
• Taylor & Francis Online | Shiga Toxin-producing Escherichia coli

Module 2 – Section 2

• WHO | Handwashing Video: How to Wash Your Hands with Soap and Water

Module 2 – Section 4

• CIFOR | Tools for Improving Foodborne Outbreak Response
• FDA | Food Code 2022 Annex 3: When to Restrict or Exclude a Food Employee

Module 3 – Section 1

• FDA | Food Code 2022
• FDA | Regulation for acidified foods 21 CFR 114
  • § 114.90 Methodology - Explains How to Measure pH
• FDA | Measure Water Activity in Foods
• FDA | Seafood Hazards and Controls Guide
• USDA | Temperature Danger Zone
• USDA | Microbiology Laboratory Guidebook
• USDA | Physical Examination of Meat and Poultry Products
  • View section 2.3 Determination of pH in Meat and Poultry Products
• USDA | FSIS Stabilization Guideline for Meat and Poultry Products (Revised Appendix B)
• USDA | Calibrating a Thermometer: Ice Water Method video
• USDA | Calibrating a Thermometer: Boiling Water Method video
• NYC Health | Thermometer Calibration Guide
• Online Tool | Water Base Boiling Point Calculator
• Oklahoma State University | Choosing and Using a pH Meter for Food Products
• Northeast Center for Food Entrepreneurship, Cornell University | How to Measure Water Activity in Foods video

Module 4 – Section 1

• FDA | Food Code 2022

Module 4 – Section 2

• FDA | Food Allergies
• FDA | Draft Guidance for the Voluntary Disclosure of Sesame as an Allergen
• FDA | Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA)
• USDA | Pathogen Contamination and Undeclared Allergens are Leading Reasons for Food Recalls
• FARE | Avoiding Cross-Contact
• CDC | Diagnosed Allergic Conditions in Children Aged 0–17 Years: United States, 2021
• CDC | Diagnosed Allergic Conditions in Adults: United States, 2021
• CDC | Restaurant Food Allergy Practices — Six Selected Sites, United States, 2014
• CDC | Food Allergy Reactions
• NYSDOH | Food Allergies and Intolerances Poster
• Code of Federal Regulations | Part 117 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
• National Library of Medicine | Anaphylaxis

Module 5 – Section 1

• FDA | Food Code 2022

Module 5 – Section 2

• FDA | List of American National Standards for Food Equipment
• NSF | Food Equipment Standards
• Code of Federal Regulations | §1030.10 Microwave Ovens

Module 5 – Section 3

• Code of Federal Regulations | §180.940 Food-Contact Surface Sanitizing Solutions
• Code of Federal Regulations | §180.2020 Non-Food Determinations
• Code of Federal Regulations | §152.500 Requirements for Devices
• Code of Federal Regulations | §156.10 Labeling Requirements
• EPA | Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) and Federal Facilities

Module 6 – Section 1

• FDA | Food Code 2022

Module 6 – Section 2

• Code of Federal Regulations | §180.940 Food-Contact Surface Sanitizing Solutions
• Code of Federal Regulations | §180.2020 Non-Food Determinations
• Code of Federal Regulations | §173.310 Boiler Water Additives
• EPA | Hazardous Waste Programs for NYS
• EPA | Resource Conservation and Recovery Act (RCRA) Overview

Module 7 – Section 1

• FDA | Food Code 2022
• FDA | HACCP Principles & Application Guidelines
• FDA | Food Defense
• Code of Federal Regulations | Part 121 – Mitigation Strategies to Protect Food Against Intentional Adulteration
• National Library of Medicine | History, Development, and Current Status of Food Safety Systems Worldwide

Module 7 – Section 3

• FDA | FSMA Final Rule for Mitigation Strategies to Protect Food Against Intentional Adulteration
• FDA | Mitigation Strategies Database
• FDA | Food Defense
• FDA | Food Defense Tools
• FDA | Food Defense Plan Builder