Create a 4- to 6-page public service brochure, with appropriate images, to be printed in the Sunday edition of your newspaper. Include the following points:
1) Identify some common safety issues related to food purchase, storage, and preparation.
2) Describe some illnesses or problems the safety issues might cause, and ways to prevent the illnesses or problems.
3) Make recommendations for where readers might search for more information regarding food safety.
4) Include criteria that readers must use to determine credible sources of nutritional information.
5) Explain why it is important for readers to use these criteria when searching for information on nutrition and health.
Research online news sources, the Centers for Disease Control and Prevention (CDC), and notices from the local health department to assist you with preparing content for the brochure.