FST 211 - 23F - Assignment 3 - Food Allergens Infographic - Rev. 03

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FST 211 23F Assignment #3 – Communicating Food Safety Information Effectively FST 211 - 23F - Assignment 3 - Food Allergens Infographic - Rev. 03.docx 1 / 3 Overview In this assignment, you will create an infographic that clearly and effectively communicates important and relevant information about food allergies. The assignment is intended to help you develop skills in 1) identifying important and relevant food safety information and 2) communicating this information in an interesting, eye-catching manner. Due Date Sunday, Dec. 10, 2023, 12:30 pm • Please name the file FST 211 – Assignment 3 – Group # Group Work You may work alone or in groups. If you choose to work alone, please notify me no later than Tuesday, Dec. 5, 9pm. Also, please include your group on the email so I know they are aware you are working alone, and I will then assign you a new group number. You are not allowed to change group members; you must work either in your original group or by yourself. Value The assignment is 10% of your final grade. Maximum length Infographic – One legal sized page when printed, one sided • Length does not include title page. • Please include a title page as the second page and include your group number, name(s), and student number(s). • I do not review information that is after the maximum length. Submission Through eCentennial with Turnitin enabled, including AI generated content.

FST 211 23F Assignment #3 – Communicating Food Safety Information Effectively FST 211 - 23F - Assignment 3 - Food Allergens Infographic - Rev. 03.docx 2 / 3 Office Hours • Please see eCentennial for the office hours for each week. • I am available at other times, including days, evenings, and weekends. Please contact me for an appointment. • Please include the course code and your group number in the subject line of all emails. Please copy your group members on all emails. Assignment Content You are the Quality Assurance Manager at Green Hippo Entrees (GHE), a small food manufacturer. The VP of Manufacturing has asked you to create an infographic to teach employees about all priority food allergens in Canada. The audience of your document is a new food manufacturing employee who has not worked in the food industry before and has a grade 6 English reading level. Please create an infographic with the following information: • All priority allergens from the Canadian Food Inspection Agency • Two examples of foods that contain the allergen. One example must have a hidden allergen, i.e., from the ingredient list that the food would not obviously contain the allergen. An example would be soya sauce containing wheat. • Five symptoms of an allergic reaction due to food • Three ways an individual can prevent eating a food with an allergen in it • Other information as needed NOTE: you can include more information that is required but do not go over the maximum length. Rubric Criteria Value Completeness 12 Accuracy 12 Format 10 Writing, in-text citations, references, other, as needed. 6 Total 40

FST 211 23F Assignment #3 – Communicating Food Safety Information Effectively FST 211 - 23F - Assignment 3 - Food Allergens Infographic - Rev. 03.docx 3 / 3 Restrictions 1. All information must be relevant to Canada. You can include global information, but do not include information specific to other countries. 2. Industry sources are acceptable if the organization is credible. 3. You must use original sources. 4. Please assume that your intended audience has a grade 6 reading competency. Academic Integrity • All Centennial College policies apply, including Academic Integrity policies. • Submission through Turnitin® is required, including AI detection • All late assignments will be subject to a 20% penalty per day for 3 days. After the 3 rd day, the evaluation will receive 0. • “Late” begins at Dec. 10, 12:35 pm. • Please use the student version of Turnitin to check your work before submitting it. Information Source and Referencing • You must cite at least five sources , including any photos or illustrations. • You must cite the original source, with doi, if applicable. Do not cite research databases such as ScienceDirect or Google Scholar. • Do not use public sourced information, for example, WebMD, Wikipedia, etc. • Do not use pharmaceutical industry references. Be careful using food service references because this information is not always applicable to the food manufacturing sector. • Please use footnotes as your intext citations. The reference list should correspond to the number and use the APA reference format. • References must be footnotes on the infographic page, font size 8. Course Learning Outcomes 3. Explain the important role food safety plays to mitigate the major cause(s) of food contamination and identify important food safety practices in the food industry. 4. Develop skills to research and evaluate the validity of information related to food science. 5. Participate actively and effectively in group discussions.

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