Title: Assignment: Food History Report
Course: FST1000-Grant > Section: Week 2

1 -2 page double-spaced, 12 point Times New Roman font report on historical developments leading to a current food safety practice and the role that science or nutrition developments played in that law. (i.e. the pasteurization of milk, the inclusion of iodine in salt, vitamin D in milk, what mishaps led to HACCP rules for low acid canning, seafood or juice, the role of “The Naked Jungle” in the meat industry, etc)

The student must cite three sources of information for the paper. Sources can include articles from websites as long as website addresses are referenced. Students will be asked to consider the credibility of their sources if using web articles.

Remember that this is a short report. Some of these subjects could support a paper of a larger size than 2 pages. Picture the audience as a supervisor that has asked for an in-depth summary on the topic.

This paper has a rubric. If you are having trouble with what to write, visit this page first.

Food History Report rubric