Visual literacy

Final Project: Using Visuals to Communicate a Message

Assignment Instructions: Visual media can have significant impact on how effectively a message is communicated. Appropriate and strategic visuals can inspire the audience, lend clarity to a message, and, in general, say things that words alone cannot. For this project, use the concepts you’ve learned in this course to effectively apply visuals to a business-related message. Below, you will find just a few examples of how visuals can be utilized to communicate a message in the business setting. Feel free to choose one of these examples, or select one that is not listed.

Throughout each of the five weeks of this course, you will decide on a message to communicate, determine the most effective platform or medium for that message, and select the most appropriate visuals to support the message. Note that each visual should be referenced. Then, in week 5, you will finalize your communication piece and submit it along with a 3- to 5-page paper explaining the rationale behind your communication decisions.

Food Safety and Sanitation

TEMPERATURES
All foods should be cooked to the prescribed internal temperatures for a specific amount of time , for example chicken 165 for 15 seconds and ground beef 155for 15 seconds meaning that the food should hold those temperature for that period of time to be considered safe for consumption.

MICRO-ORGANISMS
There are several ways to prevent the transmission of food-borne illnesses so that foodservice personnel and patrons will not be exposed to these micro-organisms; the first way is to wear foodservice grade gloves when handling ready to eat foods such as salads, desserts, and precooked foods.

HAND WASHING
Hand washing is a must especially when transiting to and from the bathroom as well as when preparing different raw foods.

SAFE FOOD HANDLING
Food safety and sanitation is very important in any food service organization regardless of size. All the proper percautions should be recognized and implemented to prevent the risk of food-bourne illnesses.

TRANSMISSION
Foodservice personnel must keep and maintain the proper hygiene and grooming standards associated with servsafe as well, this is to include length of nails, hair etc.

REFERENCES
HTTP://WWW.NFSMI.ORG/DOCUMENTLIBRARYFILES/PDF/20080228031540.PDF