Project 1 Design and produce a poster to provide a message to hospitality staff on how they can maintain high standards of personal hygiene. Use diagrams, graphs or pictures as well as words. You can...

There are 2 projects, the first one 1 create a poster. I have the guidance, please follow it. Project 2 is a short paragraph with 350 words.



Project 1 Design and produce a poster to provide a message to hospitality staff on how they can maintain high standards of personal hygiene. Use diagrams, graphs or pictures as well as words. You can use computer programs to help with the design and presentation. The poster must clearly convey the necessary information, with clearly presented content, and the information quality should be suitable for display in a workplace. You will not be assessed on your graphic design skills, only on the way in which the content might meet workplace needs. All of the necessary information might not fit onto one poster in which case you might choose to produce a series of posters or a poster accompanied by a fact sheet. Guidance: Poster/ signage information could include personal hygiene practices such as bathing or showering, brushing and flossing teeth, cutting nails, using deodorant, etc. Key areas covered could include: · bathe or shower at least daily—use soap/ liquid gel to wash the body · dry off with a clean towel · use deodorant daily after showering or bathing · brush and floss teeth at least once each day · wash hair with shampoo and conditioner · brush or comb hair daily · have hair cut regularly to keep it neat and tidy · tie long hair back in the workplace or wear a hat or hairnet · shave daily or keep beard clean and trimmed · wash hands thoroughly with liquid soap/ hand sanitiser (antibacterial soap) and water after going to the toilet, before preparing and/or eating food or drinks · do not wear jewellery · use tongs and spoons to handle food · keep fingernails short and use a nail brush to clean under fingernails · avoid using nail polish as it can chip and flake off · wash feet daily and keep toenails short · wear clean socks and well-fitted clean footwear · wash and iron clothes regularly · wear clean clothes · check clothes during service to ensure high standards of cleanliness are maintained · treat skin allergies, conditions, cuts and wounds; cover wounds with coloured bandaids or bandages and wear food-grade gloves · prevent transference of airborne or transferable infectious diseases · prevent cross-contamination · comply with food safety legislation · identify hazards, assess risk and make appropriate reports · report on any issues that need to be addressed Project 2 Research Standard 3.2.2 Food Safety Practices and General Requirements from the Australia New Zealand Food Standards Code (ANZFSC) and write a summary to demonstrate to a potential employer that you have a full understanding of the importance of implementing the requirements outlined for a food handler. (300–350 words)