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.