FOOD-BORNE ILLNESS
SLIDESHOW PRESENTATION
Names of group members
Slide(s) worked on
You will be working in small groups to create a slideshow about Food-Borne Illness.
You must first research the information and then create your slideshow.
The following main points will need to be included in your slideshow:
 What is FOOD-BORNE ILLNESS? – one slide
 General facts (statistics or info not covered in other sections) about foodborne pathogens – one slide
 Four most common food-borne illnesses in the US including the symptoms
and treatments – one or two slides
 At-risk groups (who could possibly die from a food-borne illness?) – one slide
 FIGHT BAC (clean, separate, cool, chill) detailing ways to prevent food-borne
illness – four slides (one for each topic)
 Conclusion (wrap up) – one slide
 Review questions (10 questions designed to check if your audience learned
any new information from your presentation) – one slide for questions, one
slide for answers (or have answers enter “question” screen individually)
The grading rubric for this assignment is on the backside of this page. Please read
the expectations and use them as guidelines for creating your presentation.
Your final slideshow should be submitted electronically through Google Docs. Be
sure to include in your class period and the last names of your group members.
GRADING RUBRIC
FOOD-BORNE ILLNESS SLIDESHOW PRESENTATION
Names_________________________________________________________________________________________
_________________________________________________________________________________________________
CATEGORY
13-17
General Facts
All general facts
are accurate.
Four Common
Food-borne
Illnesses
At-Risk
Groups
Fight BAC
Conclusion /
Review
Questions
Sequencing, /
Visuals /
Spelling and
Grammar
10-12
Most general
facts are
accurate.
All 4 food-borne Only 3 foodillnesses are
borne illnesses
accurately
are accurately
identified.
identified.
Symptoms and
Most
treatments are
symptoms and
included.
treatments are
included.
All at-risk
Most at-risk
groups are
groups are
accurately
accurately
identified.
identified. Most
Detailed
explanations
explanations are are included.
included.
All 4 Fight BAC
Only 3 Fight
topics are
BAC topics are
correctly
correctly
identified and
identified and
discussed.
discussed.
Appropriate
A good
conclusion is
conclusion is
included. /
included. /
Review
Review
questions are
questions are
challenging and
challenging –
answers are
most answers
correct.
are correct.
All information
Most
is presented in a information is
clear, logical
presented in a
order and is
clear, logical
easy to follow. / order but is still
Excellent use of easy to follow. /
visuals. / No
Good use of
spelling or
visuals. / Few
grammatical
spelling and/or
errors. Text is in grammatical
authors’ own
errors. Text is
words
authors’ own
words.
7-9
4-6
0-3
Some general
facts are
accurate.
Only 2 foodborne illnesses
are accurately
identified. Some
symptoms and
treatments are
included.
General facts are
vague or
questionable.
Only 1 foodborne illness is
accurately
identified. Few
symptoms and
treatments are
included.
General facts are
inaccurate.
Some at-risk
groups are
accurately
identified. Some
explanations
are included.
Few at-risk
groups are
accurately
identified. Few
explanations are
included.
No at-risk
groups are
accurately
identified.
Explanations are
not included.
Only 2 Fight
BAC topics are
correctly
identified and
discussed.
An adequate
conclusion is
included. /
Some review
questions are
challenging –
some answers
are correct.
Some
information is
not presented in
a logical order,
making it
difficult to
follow. /
Adequate use of
visuals. / Some
spelling and/or
grammatical
errors. Text is
authors’ own
words.
Only 1 Fight BAC
topic is correctly
identified and
discussed.
No Fight BAC
topics are
correctly
identified and
discussed.
Conclusion is not
included. / No
review
questions and
answers are
included.
An inadequate
conclusion is
included. / Few
review
questions are
challenging –
few answers are
correct.
Information is
not presented in
a logical order,
making it
impossible to
follow. /
Inadequate use
of visuals. /
Many spelling
errors and/or
grammatical
errors. Most of
text is authors’
own words.
No food-borne
illnesses are
accurately
identified. No
symptoms and
treatments are
included.
Information is
not logical
and/or does not
support the
content. / No
visuals used. /
Many spelling
errors and/or
text is copied.
YOUR GROUP’S GRADE FOR THE FOOD-BORNE ILLNESS SLIDESHOW PRESENTATION
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