By skyforbes 
For this assignment, students will look up a recent Foodborne Illness outbreak. They will be asked to link the article and answer questions about the cause and type of Foodborne Illness. They will then have to reflect on the importance of preventing Foodborne Illness as a culinary professional.
You can use this as an introduction to Food Safety or embed it within the curriculum. I use with ServSafe Food Handler to make the information more relevant so they can compare it to a real world situation.
This assignment can be used in any Family and Consumer Sciences culinary course or Science course studying Foodborne Illness.
The worksheet can be completed in Google docs and shared with the instructor or you can print paper copies and hand them out.
This makes a great sub plan as well!