Course Resources

Below you can find a list of all online resources included in the Understanding Required Competencies for the 2022 Food Code course.

Module List

Module 1 | Introduction – 2022 Food Code

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 | Preventing Foodborne Illnesses by Employee Transmission

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

Module 3 | Time & Temperature Controls

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 | Avoiding Cross-Contamination & Unintended Food Allergen Exposure

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 | Equipment & Utensils

Module 6 | Physical Facilities – Design & Controls

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 | Critical Controls, HACCP Plans & Food Defense

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

Understanding FDA Food Code Competencies