Please read below statement: 

IMPORTANT PLEASE READ FULL INSTRUCTIONS. NO PLAGIARISM! NO QUOTES, MUST PARAPHRASE. I WILL CHECK FOR RECYCLED WORK AND PLAGIARISM. THIS ASSIGNMENT IS DUE 01/27/22 AT 9PM PST. IF YOU CANT MEET THIS DEADLINE, DONT AGREE TO DO MY ASSIGNMENT. PRICE ISNT NEGOTIABLE.  PLEASE UNDERSTAND BY ACCEPTING TO DO MY WORK, I HAVE STRICT RULES. I DONT LIKE TO DISPUTE, BUT I WILL IF DIRECTIONS ARENT BEING FOLLOWED. IF I SEE SOMETHING WRONG AFTER PURCHASING, I WILL GIVE YOU A CHANCE TO FIX IT IMMEDIATELY. THIS DOESNT MEAN HOURS  LATER. IF YOU TURN SOMETHING INTO ME EARLY, I EXPECT YOU TO FIX MY ASSIGNMENT IMMEDIATELY. DONT LIE TO ME, IF THESE RULES ARENT FOLLOWED, I WILL DISPUTE

Foodborne illness is all too common is today’s society. Some examples are outbreaks associated with chair restaurants and cruise ships. In the text of your first post, imagine that family members you care about want to take a cruise. Having (nearly) completed a course on the principles of epidemiology, you are the best suited family member to make sure the disease risks are properly managed. When you ask about how the operators prevent foodborne illness, you are told:

“There is absolutely nothing to worry about here! High cooking temperature will sanitize food even if it was at room temperature for six hours (not that our highly trained kitchen staff would ever do this). You can rest assured that after the food is cooked, there will be no remaining hazard to human health and that all the pathogenic material would destroyed.”

In the text of your post, how might you tactfully but persuasively educate the operator? At a minimum, mention what types of microbial organisms cause foodborne illness and the steps that can be taken to handle and store food safely in order to prevent the growth of foodborne pathogens.