SHORT PAPER ASSIGNMENT INSTRUCTIONS

OVERVIEW
The Short Paper Assignments will provide you with a specific prompt addressing current topics in foodborne illness prevention. One such topic is raw milk and its impact on foodborne infections and microbial agents. The other is sanitation and safety training programs.

INSTRUCTIONS
Write and submit a paper focusing upon the assignment prompt. The paper should be a minimum of 800 words or more, double spaced, and include at least two in-text citations and credible references (e.g., textbook, government publication, research article, etc.). All citations must be consistent with AMA formatting style guide.

Short Paper: Raw Milk Assignment
Prompt: Many people are turning from processed foods to “natural” foods. Fearing loss of nutrients from pasteurization, a food choice of growing popularity is raw milk.
• How wise is this choice?
• How do pasteurization and processing affect the nutritional quality of milk?
• What disease risks does consumption of raw milk present?
• What factors increase the risks for disease from raw milk?
• How does the risk compare of consuming raw milk compare with the pasteurized counterpart?
• How would you advise a farmer with a desire to sell raw milk directly to consumers in an area in areas where such sales are permitted?

OR

Short Paper: Sanitation and Safety Training Program Assignment
Prompt: A couple manages their own small scale food production and distribution system. Their success comes from delivering a high quality product with low risk of contamination. Assume that they are now in a position to expand their operation from a local enterprise to a nationwide business. As they do, more of their time will be spent in the negotiation and managerial components of the business and they must, therefore, hire a workforce to handle the actual production, packaging and distribution of the product in order to build capacity.
• Outline a sanitation training program for the couple using the most recent Food Drug Administration Food Code.
• Include the following key areas in your training program: Basic Food Safety, Personal Hygiene, Cross-Contamination & Allergens, Time and Temperature, and Cleaning and Sanitation