You may use ANY number of sources/references to complete this assignment. Please see the attached for paper requirements. Part 1: Food Handling Errors Scenario: Katie and Nick are planning a New Years party. They live in a warm, southern state in the United states and plan to have their party outdoors because the temperature is a balmy 80 degrees. They will be grilling a variety of foods outdoors, including burgers, shrimp and chicken. They will have many different side dishes, including fresh fruit and salads. Katie is stopping at the store at 5 p.m. to pick up the meat and other items after work before taking her daughter to her piano lesson at 5:30 p.m. She has a couple other errands to do on the way home. Katie will arrive home by 6:30 p.m. They will begin food preparation for party, which takes place the following evening at 7 p.m. 1) Think about the variety of food handling errors that could happen from store to serving (grocery store, during transportation, in the kitchen, at the grill and during serving). Think about how long can meat, cut-up fruits, vegetables and salad be kept at room temperature. a. List 10 or more potential food handling errors, being sure to include at least one from each place the food will be (store, kitchen, grill, serving line, etc). Be specific and describe each error and how they might have occurred. b. List the prevention strategy for each handling error that you listed. Be specific and describe the prevention/correction strategy. Scenario: You have been hired by a school in a rural community in the United states to implement a food safety educational project for high school students who work at the concession stand at the local high school. There have been reports that people had stomach aches after eating at the concession stand at a recent event. On the menu that evening were hotdogs, barbecues and tacos. The schools cold storage temperatures meet guidelines and they have a food warming unit on the line. c. What could be happening? What are some potential issues? d. As you research the issues, what are three methods of collecting information that you would use to determine the direction to go with your program? Why? e. What educational strategies would you use to inform students (and parents) about food safety? Why? (For example pre-test, post-test and follow-up survey etc.) Part 2: Food Safety Education Research in Community Settings Provide a brief summary of three research articles related to food safety education research in community settings ( 1100 words)
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