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