Assignment OverviewYou have been hired by the City Council as an Environmental Health Consultant to provide technical advice about two topics.Case Assignment Write a paper in which you respond to the following questions: There has been an increase in emergency visits due to food-borne poisoning. Samonellosis seems to be a frequent diagnosis in these visits. Explain to the residents of the community and owners of food establishments what guidelines they should follow to improve food safety and to prevent specifically, salmonellosis. In your explanation, it should be evident what the principles of food safety are. Additionally, there seems to be a growing belief in the community that reheating food, particularly leftovers, prior to eating can render the food safe for consumption. Discuss the practice of reheating leftover foods, along with examples and justification of whether or not this belief is true or false; provide specific examples of food-borne pathogens as you give examples. Assignment ExpectationsUse information from your module readings/articles as well as appropriate research to support your paper. Length: The Case Assignment should be at least 4 pages long (double-spaced).References: At least three references must be included from academic sources (e.g., peer-reviewed journal articles). Required Reading is included. Quoted materials should not exceed 10% of the total paper (since the focus of these assignments is critical thinking). Use your own words and build on the ideas of others. Materials copied verbatim from external sources must be enclosed in quotation marks. In-text citations are required as well as a list of references at the end of the assignment. (APA format is recommended.) Organization: Subheadings should be used to organize your paper according to the questions.Format: APA format is recommended for this assignment.Required ReadingCenters for Disease Control and Prevention. (2016). Ergonomics and musculoskeletal disorders. Retrieved on 4/17/16 at http://www.cdc.gov/niosh/topics/ergonomics/Centers for Disease Control and Prevention. (2015). Foodborne germs and illnesses. Retrieved on 4/17/16 at http://www.cdc.gov/foodsafety/foodborne-germs.htmlCenters for Disease Control and Prevention. (2016). Division of vector-borne diseases (DVBD). Retrieved on 5/5/16 at http://www.cdc.gov/ncezid/dvbd/Centers for Disease Control and Prevention. (2013). Work-related musculoskeletal disorders (WMSDs) prevention. Retrieved on 4/17/16 at http://www.cdc.gov/workplacehealthpromotion/evalua…Healey, B. J., & Walker, K. T. (2009). Chapter 11: Ergonomics. In Public health/environmental health: Introduction to occupational health in public health practice. Hoboken, NJ, USA: Jossey-Bass. Institute of Medicine. (2000). Chapter 3: The changing workforce. In Safe work in the 21st century: Education and training needs for the next decade’s occupational safety and health personnel. Washington, DC, USA: National Academies Press.Montano, D. (2014). Chemical and biological work-related risks across occupations in Europe: A review. Journal of Occupational Medicine and Toxicology, 9: 28-41.Painter, J. A., Hoekstra, R. M., Ayers, T., Tauxe, R. V., Braden, C. R., Angulo F. J., et al. (2013). Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 19982008. Emerging Infectious Diseases, 19(3): 407-415.U.S. Environmental Protection Agency. (2016). About Pesticides. Retrieved on 4/17/16 at http://www.epa.gov/pesticides/about/index.htm Washington State University. (n.d.). School IPM. Retrieved on 4/17/16 at http://schoolipm.wsu.edu/
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