Instructions
Throughout the course, we have been covering
topics surrounding course learning objective 3, but for this final assignment,
you will be applying that knowledge to create a home food safety manual.
As you know, foodborne illness is a widespread
problem, not only in the United States but around the world. Prior to beginning
this course, you may have thought that foodborne illnesses were only caused by
restaurants or food manufacturers. However, you have learned that what you do
(or do not do) in your own home can also cause foodborne illnesses. Whether it
is letting the kids sample the raw cookie dough, washing your raw chicken in
the kitchen sink, letting your meat thaw at room temperature all day, or
judging a burger by the way it looks, there are many ways that we can
unintentionally cause harm to ourselves and our families through improper food
safety practices.
For this final assignment, you will be creating
a food safety manual to be used in your own home. There is a suggested table of
contents listed below, but it is up to you to fully address each section. You
may add to the table of contents, but you may not delete anything. Remember,
this is for use in your own home, so it should be specific to your home. So if
you are a parent of small children, you may be including different information
than a single retired adult. Take into account the structure of your family,
and who typically shops for, stores, prepares, serves, and consumes food in
your home.
Do NOT include the explanations in parentheses
that follow the table of contents elements – these are to help clarify what
should be included – but DO include page numbers for reference.
Please do NOT copy and paste charts from various
websites. Anyone can copy and paste. That does not show that you understand the
concepts. Visuals are encouraged – either create your own or if you must use an
existing visual, be sure to give credit to the creator of the image. You should
cite your sources using APA format for in-text citations. So if you have a list
of internal cooking temperatures (hint, hint), cite the source that you used to
find those temperatures.
This is for you to demonstrate what you have
learned and how you would share your food safety knowledge with your family and
friends. Have fun with this.
Table of Contents (this is a minimum to include)
Introduction to Food Safety
How Food can Become Contaminated in the Home
Kitchen
Safe Purchasing Practices (where do you shop,
what do you look for, how do you transport your groceries home)
Safe Storage Practices (how and where is your
food stored, do you rotate, check expiration dates)
Safe Preparation Practices (who cooks, what are
they wearing, what do they do – include at least 4 internal cooking
temperatures and explain how to check, handwashing)
Safe Serving Practices (family-style, who plates
the food, parties, and buffets)
Household Food Safety (here you can include
extra tips that you want to cover – think about things like if you have
children, how you will instill good food safety and hygiene practices, consider
listing some “training” resources, the poison control line, what to do if you
suspect a foodborne illness, where to report unsafe food that you have
purchased, etc.)
References (formatted in APA format)
There is no set minimum page count, but be sure
that you are fully explaining each content area. At least 1 – 2 pages written
for each topic is the recommendation. Refer to the iRubric for details on how
the assignment will be evaluated. Please ask for any necessary clarifications
prior to submitting your assignment.
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