02 Apr Throughout the course, we have been covering topics surrounding course learning objective 3, but for this final assignment,
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.)
??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.
4/1/22, 1:34 PMAssignment Week 8: Final Project – HOSP110 I002 Winter 2022 – APEI
Page 1 of 10https://myclassroom.apus.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=52834&db=188991
HOSP110 Assignment 8 Grading Rubric Course: HOSP110 I002 Winter 2022
Total
Food Safety Manual Exemplary Accomplished Developing Beginning Did not attempt Criterion Score
Content / 25
Organization / 25
Style / 20
Mechanics/ Syntax/
Grammar
/ 15
APA Formatting / 15
25 points
Student went above and
beyond. Additional
elements beyond the
required elements are
included and thoroughly
explained.
21.25 points
All required elements of
the manual are included
and thoroughly explained.
18.75 points
The manual is missing
one or two key required
elements, or the
components are not
thoroughly explained.
Some detail included.
16.25 points
Several required elements
are missing or not
thoroughly explained.
Lack of research and
detail are evident.
0 points
Did not attempt to
include required elements
– created a manual not
based on the instructions
or did not create a
manual.
25 points
The writing flows
smoothly and logically
from a well-defined
thesis. It contains an
appropriate introduction,
conclusion, and smooth
transitions in each
section.
21.25 points
The writing is organized
logically and flows well.
An introduction and
conclusion are evident,
but transitions may be
smoother in each section.
18.75 points
The writing demonstrates
rudimentary organization
and logical structure, but
ideas may be more fully
developed and supported
by more appropriate
evidence.
16.25 points
The manual is noticeably
lacking in organization.
There is no clear
introduction or
conclusion and ideas are
neither carefully nor fully
developed. Supporting
evidence is clearly
lacking.
0 points
Did not attempt.
20 points
The manual is
professionally produced
and targeted at the
desired audience.
Worthy of industry use
and very visually
appealing.
17 points
The manual is produced
well, some formatting
errors or design elements
could be improved to
better target the desired
audience or improve
visual impact.
15 points
The manual is produced
without a specific
purpose of reaching the
targeted audience or
making it visually
appealing.
13 points
The manual lacks a
professional appearance
or is not targeting the
specific audience.
0 points
Did not attempt.
15 points
The writing is free of
grammatical,
proofreading, and stylistic
errors. All quoted
material is properly
documented and cited.
12.75 points
The writing may exhibit a
few minor errors in
grammar or style, but do
impair the flow of the
reading. Most quoted
material is properly
documented and cited.
11.25 points
The writing could benefit
from additional
proofreading, as some
errors impede the flow of
the reading. Sources are
documented and cited
but need to show greater
consistency.
9.75 points
The writing exhibits
substantial errors in
grammar and style so that
the basic ideas are lost.
Sources are overly quoted
and not adequately
documented nor cited.
0 points
Did not attempt.
15 points
References and in-text
citations are included,
appropriate and
formatted correctly.
Enough of the content is
created by the student.
12.75 points
Either References or in-
text citations are
formatted incorrectly, or
too much of the content
is quoted or paraphrased,
resulting in little original
work.
11.25 points
References and in-text
citations are included, but
both are formatted
incorrectly.
9.75 points
N/A
0 points
There are no resources
cited for support.
4/1/22, 1:34 PMAssignment Week 8: Final Project – HOSP110 I002 Winter 2022 – APEI
Page 2 of 10https://myclassroom.apus.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=52834&db=188991
Overall Score
Exemplary 90 points minimum
Accomplished 80 points minimum
Developing 70 points minimum
Beginning 60 points minimum
Did not attempt 0 points minimum
4/1/22, 1:34 PMAssignment Week 8: Final Project – HOSP110 I002 Winter 2022 – APEI
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4/1/22, 1:34 PMAssignment Week 8: Final Project – HOSP110 I002 Winter 2022 – APEI
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4/1/22, 1:34 PMAssignment Week 8: Final Project – HOSP110 I002 Winter 2022 – APEI
Page 5 of 10https://myclassroom.apus.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=52834&db=188991
4/1/22, 1:34 PMAssignment Week 8: Final Project – HOSP110 I002 Winter 2022 – APEI
Page 6 of 10https://myclassroom.apus.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=52834&db=188991
4/1/22, 1:34 PMAssignment Week 8: Final Project – HOSP110 I002 Winter 2022 – APEI
Page 7 of 10https://myclassroom.apus.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=52834&db=188991
4/1/22, 1:34 PMAssignment Week 8: Final Project – HOSP110 I002 Winter 2022 – APEI
Page 8 of 10https://myclassroom.apus.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=52834&db=188991
4/1/22, 1:34 PMAssignment Week 8: Final Project – HOSP110 I002 Winter 2022 – APEI
Page 9 of 10https://myclassroom.apus.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=52834&db=188991
4/1/22, 1:34 PMAssignment Week 8: Final Project – HOSP110 I002 Winter 2022 – APEI
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