Module 1 – Page 1

• 21 CFR Part 117, Subpart B
• 21 CFR Part 111
• Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food Rule
• Response 197

Module 1 – Page 3

• Basic Computer Specifications for Canvas
• How do I clear my browser cache on a Mac?
• How do I clear my browser cache on a PC?

Module 1 – Page 7

• 21 CFR Part 111
• 21 CFR Part 117
• 21 CFR Part 507
• 21 CFR Part 106
• 21 CFR Part 113
• 21 CFR Part 114
• 21 CFR Part 129
• 21 CFR Part 210
• 21 CFR Part 211
• Current Good Manufacturing Practices (CGMPs) for Food and Dietary Supplements

Module 1 – Page 8

• Federal Food, Drug and Cosmetic Act (FD&C Act)
• 21 USC Section 342(a)

Module 1 – Page 9

• Dietary Supplement Health and Education Act (DSHEA)
• New Dietary Ingredient Notification Procedure
• New Dietary Ingredient Draft Guidance
• 21 USC section 342(g)

Module 1 – Page 10

• 21 CFR Part 111

Module 1 – Page 11

• FDA’s Food Safety Modernization Act page

Module 1 – Page 12

• 21 CFR Part 117

Module 2 – Page 2

• FDA Regulation of Cannabis and Cannabis-Derived Products, Including Cannabidiol (CBD)
• New Dietary Ingredients in Dietary Supplements - Background for Industry

Module 2 – Page 12

• FDA's Seafood Hazards and Controls Guide
• FDA's Food Code

Module 2 – Page 13

• USDA: Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Appendix B)
• FDA: FDA Seafood Products Hazards and Controls Guide
• FDA: FDA Food Code 2022

Module 2 – Page 19

• Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA)
• Guidance for Industry: Questions and Answers Regarding Food Allergen Labeling (Edition 5)
• Food Allergy Safety, Treatment, Education, and Research (FASTER) Act
• Draft guidance for FDA Staff and Stakeholders: Evaluating the Public Health Importance of Food Allergens Other Than the Major Food Allergens Listed in the Federal Food, Drug, and Cosmetic Act

Module 2 – Page 20

• FDA: Information about Food Allergens
• FDA: Draft Guidance for the Voluntary Disclosure of Sesame as an Allergen

Module 2 – Page 22

• FDA: Food Labeling & Nutrition
• FDA: Labeling and Regulation of Dietary Supplements
• FDA: Dietary Supplement Labeling Guide (April 2005)
• Guidance for Industry: Distinguishing Liquid Dietary Supplements from Beverages
• Draft Guidance for Industry: Policy Regarding Quantitative Labeling of Dietary Supplements Containing Live Microbials
• Title 21 CFR Part 101, Subpart C—Specific Nutrition Labeling Requirements and Guidelines
• FDA's Dietary Supplement Labeling Guide
• 21 USC 343(r)(6)(c)
• 21 CFR 101.93*b)-(d)
• FDA: Allergen Labeling Requirements

Module 2 – Page 24

• Training Information from the Food Allergy Research and Resource Program

Module 3 – Page 24

• Hand-washing Video from the World Health Organization

Module 4 – Page 5

• Life Stages of Cockroaches

Module 4 – Page 26

• Mice Can Squeeze Through Small Spaces Video from Barrier Pest Control

Module 4 – Page 28

• How Rodents Can Enter Your Building Video from the National Geographic

Module 5 – Page 5

• National EPA Regulation

Module 5 – Page 8

• FDA Food Code 2017

Module 5 – Page 9

• Guidelines for Sizing Water Heaters

Module 5 – Page 24

• American Society of Sanitary Engineering

Module 5 – Page 25

• American Backflow Prevention Association
• American Society of Sanitary Engineering

Module 5 – Page 32

• § 1915.88 Sanitation

Module 6 – Page 12

• ThomasNet

Module 7 – Page 6

• FDA Food Code

Module 7 – Page 7

• American National Standards Institute
• National Sanitation Foundation
• UL Solutions
• International Organization for Standardization (ISO)
• 3-A Sanitary Standards
• United States Department of Agriculture’s Agricultural Marketing Service
• American Society of Baking ANSI Standards
• Consumer Brands Association

Module 7 – Page 17

• Selecting and Purchasing Food Process Equipment – Oklahoma State University Extension
• Selecting and Purchasing Used Food Processing Equipment – Oklahoma State University Extension
• Selection and Purchase of Used Food Processing Equipment – Kansas Cooperative Extension Service
• 6 Considerations When Choosing A Food Processing Equipment Manufacturer
• Food Processing Suppliers Association
• Food Online
• Association for Packaging and Processing Technologies
• The Thomas Register – Food Processing Equipment
• The Thomas Register – Nutraceutical, Supplement & Vitamin Packaging Equipment
• The Thomas Register – Pharmaceutical Processing Equipment
• Nutraceuticals World Buyersguide for Machinery and Equipment
• Food Processing Magazine

Module 7 – Page 30

• Boiling Point Calculator
• FDA Food Code 2022 (10th Edition)
• National Institute of Standards and Technology
• Thermometer Calibration Guide Kansas State University Extension Publication

Module 7 – Page 31

• Food Logistics
• ThomasNet

Module 7 – Page 36

• Compressed Gas Association Publications
• Compressed Gas Association Safety Posters
• Compressed Gases Self Inspection Checklist for Schools
• U.S. Dept of Labor, Occupational Safety & Health Administration Regulations for Compressed Gases

Module 8 – Page 14

• Color Coding Cleaning Tools

Module 8 – Page 19

• FDA Food Code

Module 8 – Page 20

• EPA: What’s the difference between products that disinfect, sanitize, and clean surfaces?

Module 8 – Page 21

• EPA: Pesticide Product and Label System
• State Department of Environmental Conservation or Health
• New York State Pesticide Administration Database

Module 8 – Page 22

• 21 CFR Part 178.1010
• 2022 FDA Food Code
• FDA Food Code
• Sanitation Control Procedures Manual

Module 8 – Page 27

• University of Florida: Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
• Seafood Network Info Center at Oregon State University
• JIFSAN Effective Cleaning and Sanitizing Procedures
• Arizona Dept. of Public Health Services: Food Equipment Cleaning and Sanitizing
• Institute for Food Safety at Cornell University: Cleaning, Sanitizing and Hygienic Design in Fresh Produce Packing Facilities
• Sanitation Tools
• Thomas Net
• Food Manufacturing
• MacRae's Blue Book

Module 8 – Page 36

• United Fresh Produce Association's Microbiological Testing of Fresh Produce
• International Fresh Produce Association Sampling and Testing
• FDA's Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry Draft Guidance
• FDA's Bacteriological Analytical Manual (BAM)
• Neogen's Food and Beverage Environmental Monitoring Handbook
• Eurofin's Food & Supplement Allergen Environmental Monitoring Guide
• Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard
• Choosing an Allergen Test Kit

Module 8 – Page 39

• FDA–Approved Sanitizers: 21 CFR § 178.1010
• EPA–Tolerance Exemptions: 40 CFR § 180.940

Module 8 – Page 50

• FDA Food Code

Module 8 – Page 54

• FDA–Approved Sanitizers: 21 CFR § 178.1010
• EPA–Tolerance Exemptions: 40 CFR § 180.940

Module 9 – Page 22

• FDA: The Bad Bug Book
• FDA: Bacteriological Analytical Manual (BAM)
• Bacillus cereus
• Burkholderia cepacia complex
• doi.org/10.1128/CMR.00139-19
• Pseudomonas aeruginosa
• Pseudomonas spp.

Module 9 – Page 23

• FDA: Action Levels for Poisonous or Deleterious Substances In Human Food and Animal Feed
• FDA: Chemical, Metals, Natural Toxins & Pesticides Guidance Documents & Regulations
• Food Chemicals Codex
• 21 CFR Part 109: Unavoidable Contaminants in Food for Human Consumption and Food-Packaging Material

Module 9 – Page 24

• FDA: FDA Compliance Manual on Mycotoxins in Domestic Food
• FDA: Natural Toxins and Mycotoxins

Module 9 – Page 25

• FDA: Fish and Fishery Products Hazards and Controls Guide
• FDA: Blue-Green Algae Products and Microcystins
• FDA: Arsenic in Food and Dietary Supplements
• FDA: Lead in Food, Foodwares, and Dietary Supplements
• FDA: Mercury in Food and Dietary Supplements
• USP: Standards for Residual Solvents
• EPA: Regulation of Pesticide Residues on Food
• 40 CFR Part 180 - Tolerances and Exemptions for Pesticide Chemical Residues in Food
• FDA Advises Dietary Supplement Manufacturers to Remove Comfrey Products From the Market
• Small Entity Compliance Guide: Final Rule Declaring Dietary Supplements Containing Ephedrine Alkaloids Adulterated Because They Present an Unreasonable Risk
• Dietary Supplement Ingredient Directory

Module 9 – Page 26

• FDA: Food Defect Levels Handbook
• fda.gov/pchfrule
• fda.gov

Module 9 – Page 31

• FDA Warning Letters

Module 10 – Page 8

• FDA Laboratory Methods (Food)
• AOAC International The Official Methods of Analysis Program (OMA)
• AOAC International Appendix K: Guidelines for Dietary Supplements and Botanicals
• NIST Standard Reference Materials
• USP Dietary Supplement Reference Standards
• LGC Reference Materials

Module 10 – Page 11

• Petition to Request an Exemption

Module 10 – Page 13

• Dietary Supplement Component Supplier Qualification: A Voluntary Guideline
• Certificate of Analysis for Dietary Supplement Components: A Voluntary Guideline
• Sample Template Certificate of Analysis for a Botanical
• Sample Template Certificate of Analysis for a Non-botanical
• FSMA Foreign Supplier Verification Programs (FSVP) Rule

Module 11 – Page 2

• FSMA Final Rule on Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals
• Key Requirements for the Final Rule on FSVP

Module 12 – Page 19

• Food Process Authorities by State
• 21 CFR Part 113 - Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers
• 21 CFR Part 114 - Acidified Foods
• 21 CFR Part 120 - Hazard Analysis and Critical Control Point (HACCP) Systems
• 21 CFR Part 123 - Fish and Fishery Products

Module 12 – Page 21

• FDA: Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
  • Download Chapter 4 and view pages 7–12
• National Conference on Interstate Milk Shipments (NCIMS) Model Documents: Grade "A" Pasteurized Milk Ordinance (PMO)
• 21 CFR 1240.61: Mandatory Pasteurization for All Milk and Milk Products in Final Package Form Intended for Direct Human Consumption
• FDA: FDA Juice HACCP Guidelines
• FDA: 21 CFR 113 Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers

Module 12 – Page 22

• FDA: FDA Food Code
  • View Temperature and Time Control: 3-501.13 Thawing on page 77

Module 12 – Page 23

• FDA: FDA Food Code
  • View Freezing: 3-402.11 Parasite Destruction on page 74
• FDA: Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
  • Download Chapter 4 and view page 20

Module 12 – Page 25

• FDA: FDA Food Code
  • View Temperature and Time Control: 3-501.14 Cooling and 3-501.15 Cooling Methods on page 78

Module 12 – Page 27

• Part 114 of Title 21 of the Code of Federal Regulations

Module 12 – Page 28

• FDA: Acidified Foods Regulation (21 CFR 114)
• FDA: Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
  • Download Chapter 4 and view pages 24–27
• FDA: Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers (21 CFR 113)
• Cornell Food Venture Center (CFVC): Acid and Acidified Foods
• Cornell Food Venture Center (CFVC): Process Review Services

Module 12 – Page 29

• Oklahoma State University: Choosing and Using a pH Meter for Food Products
• USDA Microbiology Laboratory Guidebook
  • Physical Examination of Meat and Poultry Products
    • View section 2.3 Determination of pH in Meat and Poultry Products
• FDA: Regulation for acidified foods 21 CFR 114
  • § 114.90 Methodology - Explains How to Measure pH
• FDA: Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
  • Download Chapter 4 and view pages 24–27

Module 12 – Page 31

• FDA: Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
  • Download Chapter 4 and view pages 20–24 (Use of aw as a Formulation Process Control) and pages 28-29 (Dehydration/Drying as a Process Control)
• Detecting aw in Samples with Alcohol
  • Hallsworth, J. E., & Nomura, Y. (1999). A simple method to determine the water activity of ethanol-containing samples. Biotechnology and bioengineering, 62(2), 242–245.
  • onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0290(19990120)62:2%3C242::AID-BIT15%3E3.0.CO;2-R

Module 12 – Page 32

• FDA: Measure Water Activity in Foods
• FDA: Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
  • Download Chapter 4 and view pages 20–24
• Cornell Food Venture Center Video: How to Measure Water Activity
• Best Water Activity Meters
• How to Measure Water Activity
  • Scroll to the section at the bottom of the webpage to learn about the different ways to measure water activity.
• Detecting aw in Samples with Alcohol
  • Hallsworth, J. E., & Nomura, Y. (1999). A simple method to determine the water activity of ethanol-containing samples. Biotechnology and bioengineering, 62(2), 242–245.
  • onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0290(19990120)62:2%3C242::AID-BIT15%3E3.0.CO;2-R

Module 12 – Page 33

• USDA Appendix A Revised: FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
• USDA Appendix B Revised: FSIS Stabilization Guideline for Meat and Poultry Products (Revised Appendix B)
• FDA: FDA Fish and Fishery Products Hazards and Controls Guide
• Dairy Grade A Voluntary HACCP
• FDA: FDA Juice HACCP Guidelines
• FDA: 21 CFR 113 Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers
• FDA: 21 CFR 114 Acidified Foods
• USDA: Compliance Guidance
• USDA: USDA Food Safety and Inspection Service (FSIS) Compliance Guides
• FDA: Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
• FDA: FDA Food Code
• Association of Food and Drug Officials (AFDO) List of Food Processing Authorities by State

Module 13 – Page 5

• FDA: Compliance Policy Guide Sec 555.425 Foods, Adulteration Involving hard or Sharp Foreign Objects

Module 13 – Page 7

• Metal Detectors in Food Processing – Oklahoma State University Food Technology Factsheet
• Food Processing Buyers Guide to Metal Detection Systems
• ThomasNet Food Inspection Systems

Module 14 – Page 19

• Comment 158
• Response 158
• Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals

Module 15 – Page 12

• FDA Safety Reporting Portal
• MedWatch Form
• Form FDA 3500A
• FDA's Questions and Answers Regarding Adverse Event Reporting and Recordkeeping for Dietary Supplements as Required by the Dietary Supplement and Nonprescription Drug Consumer Protection Act
• FDA's Safety Reporting Portal
• MedWatch Forms for FDA Safety Reporting (see MedWatch for Industry FDA Form 3500A pdf)
• FDA's How to Report a Problem with Dietary Supplements

Module 15 – Page 16

• 21 CFR Part 20 - Public Information

Module 15 – Page 18

• Electronic Records; Electronic Signatures (21 CFR 11)

Module 15 – Page 31

• FDA's Product Recalls, Including Removals and Corrections Guidance for Industry

Module 16 – Page 3

• FDA's Data Dashboard
• FDA Form 483

Module 16 – Page 4

• FDA: What Should I Expect During an Inspection
• FDA: Reports, Manuals, and Forms
• FDA's Compliance Program Guidance Manual (CPGM): Dietary Supplements - Foreign and Domestic Inspections, Sampling, and Imports
• FDA's Investigations Operations Manual
• FDA's Inspection Observations
• FDA's Data Dashboard for Inspections

Module 16 – Page 8

• Penn State Extension's Guide to Writing Sanitation Standard Operating Procedures
• Cornell Dairy Foods Extension Program's Standard Operating Procedures
• Consumer Brands Association SSOP Guidance Checklist
• Seafood HACCP Alliance's Sanitation Control Procedures Course Manual
• Sanitation Resources at the Seafood Network Info Center
• USDA Food Safety Inspection Services Sample SSOP

Module 16 – Page 12

• University of Georgia Cleaning, Sanitizing and Pest Control in Food Processing and Storage and Service Areas Fact Sheet
• FDA: FDA Self Inspection Checklist
• SSOP Generic Models and Forms
• Oregon State University: Seafood Network Information Center: Seafood Sanitation

Module 16 – Page 19

• Cornell University Food Science Extension Programs Training Opportunities
• National Sanitation Foundation (NSF)
• Institute of Food Technologists
• International Association for Food Protection
• USDA Food Safety and Inspection Service Resource Center
• Consumer Brands Association (formerly Grocery Manufacturers Association)
• Penn State Food Safety and Sanitation for Food Manufacturers
• International Dairy Foods Association
• American Institute of Baking Online Course Catalog
• Council for Responsible Nutrition
• United Natural Products Alliance
• Consumer Healthcare Products Association
• American Herbal Products Association
• Natural Products Association

Module 16 – Page 22

• NMPA 2016 Pest Management Standards for Food Processing and Handling Facilities

Module 16 – Page 23

• FDA FSMA Final Rule for Preventive Controls for Human Food
• FDA Key Facts About Preventive Controls for Human Food Rule
• FDA Factsheet on Sanitary Transportation Rule
• FSMA Final Rule on Sanitary Transportation of Human and Animal Food
• FDA's FSMA Final Rule on Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals
• FDA's KEY REQUIREMENTS: Final Rule on Foreign Supplier Verification Programs
• FSMA Final Rules
• 21 CFR Part 113 - Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers
• 21 CFR Part 114 - Acidified Foods
• 21 CFR Part 120 - Hazard Analysis and Critical Control Point (HACCP) Systems
• 21 CFR Part 123 - Fish and Fishery Products

Module 16 – Page 24

• Council for Responsible Nutrition
• United Natural Products Alliance
• Consumer Healthcare Products Association
• American Herbal Products Association
• Natural Products Association
• Regulatory Affairs Professionals Society
• American National Standards Institute
• FDA Guidance for Industry: Current Good Manufacturing Practice in Manufacturing, Packaging, Labeling, or Holding Operations for Dietary Supplements; Small Entity Compliance Guide
• FDA Guidance for Industry: Considerations Regarding Substances Added to Foods, Including Beverages and Dietary Supplements
• USDA Internet Resources
• USDA Food Safety Research Information Office (FSRIO)
• Pennsylvania State University Database
• Links to State Food Safety Agencies
• AFDO Resources
• Background Information: Dietary Supplements
• Dietary Supplement Fact Sheets
• Dictionary of Dietary Supplement Terms