Assignment 2
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 package 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.)
??anything else you would like to include??
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 rubric for details on how the assignment
will be evaluated. Please ask for any necessary clarifications prior to
submitting your assignment.