Control Infection and Build a Sanitary Operation

Break transmission before food is touched

Infection control in foodservice interrupts movement of a pathogen from a person, raw food, dirty surface, pest, water, or waste to food that will be eaten. The person in charge uses active managerial control: establish health and hygiene policies, make reporting safe, supply accessible hand sinks, observe work, measure critical conditions, correct failures immediately, and verify that the correction lasts. The 2022 FDA Food Code is the RDN exam baseline and FDA's model for retail and institutional foodservice. It is not automatically federal law. A state, tribal, territorial, local, or federal jurisdiction must adopt provisions, may adopt another edition or amendment, and may impose stricter requirements. On an exam, apply the stated Food Code rule unless the scenario names another law. In practice, follow the adopted code, regulatory authority, facility infection prevention plan, and applicable health department directions.