Ground Beef: 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, reheating, and serving (see below for your food assignment).

You are a nutritionist at your local health department and 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, reheating, 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 health fair. As in the previous assignment, do not presume your audience has any food safety or scientific background. Look at this example. Please no jargon or acronyms that are not widely known. The handout can be a one-page flyer, brochure, or a multi-page 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.Use correct grammar, sentence structure, and word usage. Avoid jargon.

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