Title: Assignment: History, Current Trends and Food Safety Practices
Course: FST1000-Grant

Write a 2 page (double-spaced, font 12) paper on historical developments leading to a current food safety practice or law and the role that science or nutrition developments played in that practice or law. (i.e. the pasteurization of milk, the role of NASA in HACCP, the inclusion of iodine in salt, vitamin D in milk, what led to forced HACCP rules for low acid canning, seafood or juice, the role of “The Naked Jungle” in the meat industry, etc)

Or speculate on how a current concern may change the food industry. (not allowing raw manure to fertilize fresh produce crops because of pathogen concerns, how clean labeling laws may change types of preservatives used, How compliance with cGMP's and FSMA may raise the price of food and why, etc)

Or write about the past practices of food preservation and how it has persisted through history and how it is continuing to be used today. (Freezing, Drying, Salting, canning, etc)

Be sure to document your sources. I will be spot checking.