Food Safety: Food-Borne Illness Project

Week 14 Food Safety- Food-Borne Illness Project (Two Page Handout/Brochure)

Assignment Instructions:

You are a health care provider working at a community health department and have been asked to create an informational handout on a food borne illness. The handout should be designed for an adult public audience (written at the 4th or 5th grade level) to be distributed at your local community health fair.

Create a two-page handout in Word or use two PowerPoints Slides. You can create this using a Word templates or a PowerPoint slide template of your choice. All information, including references must be included in the two-pages.
Your handout should be well organized and include both text (300-400 words not including references) and graphics.
Grammar and spelling should be correct.
Sentence structure should conform to current conventions.
Include at least 3 references,one being the textbook and other two should be evidence-based reliable sources. Reference examples may include the CDC or other governmental websites, food safety organizations, or peer-reviewed journal publications. Include in-text and full citations in current APA format.
NOTE: For full credit, this must be a two-page brochure or handout. This should not be designed as a PowerPoint presentation or a research paper.

Select One of the following food-borne illnesses:

Anisakiasis

Bacillus cereus gastroenteritis

Botulism

Campylobacteriosis

Cryptosporidiosis

Clostridium perfringens gastroenteritis

Giardiasis

Hemorrhagic colitis (E. coli)

Hepatitis A

Norovirus gastroenteritis

Listeriosis

Salmonellosis

Shigellosis

Staphylococcal gastroenteritis

Vibrio gastroenteritis

In the handout, discuss the following related to your selected food borne illness:

Characteristics of the food borne illness
How the food borne illness is transmitted
Foods commonly linked with the food borne illness
Common symptoms
Treatment
Preventive measures