Food. We like it. Smelling it, tasting it, feeling full of it, food is pretty key to our happiness. But if you’ve ever had food poisoning, you know that food can sometimes be very, very bad. In fact, food causes approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in the United States each year. The sad thing is, the vast majority of those illnesses could have easily been avoided if the people who handled and prepared the food had followed proper food safety practices. After successfully completing this course, the learner should be able to recognize the purpose of the FDA’s Food Code and identify the responsibilities of food employees regarding the prevention of foodborne illness. This course is designed for all employees in food service establishments and commercial kitchens, with particular emphasis on those employees designated by the FDA’s Food Code as “food employees” and “conditional employees”.