NS 305 Unit 5 Assignment

Kaplan University School of Health Sciences NS305 Unit 5 Assignment Unit 5 Assignment Unit outcomes addressed in this Assignment:  Identify the minimum internal cooking time and temperature for foods.  Identify time and temperature requirements for holding foods for service. Course outcomes assessed in this Assignment: NS305 -3: Describe the flow of food through the food service establishment. Instructions: You are a Nutritionist at your local health department a nd have been asked to create a handout that walks a particular food through the flow of food in the food establishment identifying critical areas in each step - purchasing, receiving, storing, preparing, cooking, holding, cooling, reheat ing, and serving (see below for your food assignment). The handout should be designed for an adult public audience to be distributed at your local community h ealth fair. As in the previous A ssignment, do not presume your audience has any food safety or sci entific background. Please no jargon or acronyms that are not widely known. In this brochure, you need to discuss the following related to your food:  Identify critical areas in purchasing.  Identify critical areas in receiving.  Identify critical areas in storing.  Identify critical areas in preparing.  Identify critical areas in cooking.  Identify critical areas in holding.  Identify critical areas in cooling.  Identify critical areas in reheating.  Identify critical areas in ser ving. Note about assigned food: since these topics are broad, please pick something specific within the category. E.g., i f you are assigned Fresh Fruit, pick a specific fruit (apple, blueberry, etc.). Keep in mind that you must report on each critical area , so pick a food that easily goes through the flow. For example, apple goes through flow better than watermelon as apple is typically heated, cooled, etc., whereas watermelon typically is eaten raw. Food will be assigned as followed: Last name starts wit h: Food Assigned A or B: Fish C or D: Shellfish E or F: Crustaceans G or H: Meat I or J: Poultry Kaplan University School of Health Sciences NS305 Unit 5 Assignment K or L: Eggs M or N: Milk O or P: Cheese Q or R: Fresh Vegetable S or T: Fresh Fruit U or V: Thanksgiving Turkey W or X: Ground Beef Y or Z: ROP F ood Requirements:  The handout can be a one page flyer, brochure or a multipage pamphlet. Please, no essays.  Use graphics to ensure your handout is creative and informative.  Use at least three references (Wikipedia is not considered an authoritative source) and include the references on your handout.  Correct grammar, sentence structure and word usage.  No jargon . Submitting Your Work For directions on how to submit your work and review your graded Assignments, refer to the Dropbox Guide found on the Academic Tools tab. Make sure that you save a copy of your submitted work. Unit 5 Assignment Grading Rubric = 200 points Assignment Requirements Points possible Points earned by student Identify critical areas in purchasing. 20 Identify critical areas in receiving. 20 Identify critical areas in storing. 20 Identify critical areas in preparing. 20 Identify critical areas in cooking. 20 Kaplan University School of Health Sciences NS305 Unit 5 Assignment Identify critical areas in holding. 20 Identify critical areas in cooling. 20 Identify critical areas in reheating. 20 Identify critical areas in serving. 20 Assignment is in proper format (flyer, brochure, or pamphlet) 5 Includes at least 3 references. 15 Total (Sum of points earned) 200 Points deducted for spelling, grammar, and/or APA errors. Adjusted total points earned Instructor Feedback *: *Instructor may also leave feedback comments within A ssignment submission .