Food Safety Report

Assignment Outcomes:

At the conclusion of this assignment, students will be able to: 

• Describe the scope of foodborne illness in the United States 
• Describe four core food handling practices to reduce the risk of foodborne illness 
• Identify foods most likely to be associated with foodborne illness

 Access information related to safe food handling at

FightBac.org

and the

CDC

. Although students may browse the entire site, they should focus the majority of their time reading the sections entitled, “Clean,” “Separate,” “Cook,” and “Chill.” 

Students will research a recent outbreak of foodborne illness in the news and write a written report. Although students may include additional information, the following information is required: 

• News source 
• Date of news report 
• Number of individuals affected 
• Food source 
• Microorganism causing the illness 
• Symptoms of illness 
• How could this foodborne illness have been prevented?

 Within the written report, students should also address these points:

• Define foodborne illness in your own words 
• Identify a favorite food that would be classified as a potentially hazardous food
• Give examples of cross contamination of food
• Provide at least one recommendation from each of the 4 core practices (e.g. prior to cooking, store chicken in refrigerator at 40 F or lower).

Please review attached grading rubric and for the sources please use credible online sources.