Project: Food Allergies Directions 1. In this project, discuss any experiences you or people you know have had with food allergies or food sensitivities. If you have not had an allergy or do not know anyone with food allergies, do some research on the Internet to find some personal stories.
What are the problems that people with allergies face?
What do you think you could do as a food-service manager to alleviate those problems?

2. Read the document: www.fda.gov

Assignment Guidelines: 1. Write a 250-word summary of the main points of the article. Then write a 250-word analysis, answering the questions:
A. Why is this regulation so important? B. Why is it important for food-service managers to know the law?
C. What is the risk of not knowing and complying with the law? To receive the full points, your answers should have no more than three grammatical errors and three spelling errors. When you use the exact words from the article, they should be in quotation marks with a parenthetical citation. Your answers should be thoughtful and demonstrate your critical-thinking skills.

The World Health Organization (WHO) has long been aware of the need to educate food handlers about their responsibilities for food safety. In the early 1990s, WHO developed the Ten Golden Rules for Safe Food Preparation, which were widely translated and reproduced. However, it became obvious that something simpler and more generally applicable was needed. After nearly a year of consultation with food safety experts and risk communicators, WHO introduced the Five Keys to Safer Food poster in 2001. The Five Keys to Safer Food poster incorporates all the messages of the Ten Golden Rules for Safe Food Preparation under simpler headings that are more easily remembered and also provides more details on the reasoning behind the suggested measures. Keeping clean. Separating raw ingredients, and raw and uncooked ingredients. Cook all food thoroughly. You ALWAYS need to cook food fully and thoroughly. Keep food at safe temperatures always. And lastly, ALWAYS use safe water and safe ingredients.

Explanation:

self explained