Food Safety and hygiene

 

1. Introduction: state the significance of food safety and hygiene – why was it identified as a public health priority?
2. Describe the Healthy People 2020 program and discuss the goals and objectives in relation to food safety and hygiene.
3. Present and discuss current nursing research articles from nursing professional journals and other resources related to the topic. Critique the findings: Does
the literature support the topic?
4. How is it being implemented? What is being done locally, at state level and nationally?
5. Implications for nursing: Does the stated objective have any implications for nurses or the nursing profession?
6. Conclusion: Do you agree or disagree that the specific objective you selected is a current public health priority? What are your recommendations?

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