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El Dreport2

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Storyboard for an online Hygiene program

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El Dreport2

  1. 1. <ul><li>Follow Workplace Hygiene Procedures </li></ul><ul><ul><ul><ul><ul><li>Section 1 – Understand Workplace Hygiene </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Section 2 – Report Personal Health Issues </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Section 3 – Prevent Contamination </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Section 4 – Personal Hygiene & Hand Washing </li></ul></ul></ul></ul></ul><ul><li>Click on a section to go directly to that section </li></ul> Trainco Restaurant Training
  2. 2. Trainco Restaurant Training <ul><li>Section 1 – Understand Workplace Hygiene </li></ul><ul><ul><ul><li>Content and text explaining the graphic on the left </li></ul></ul></ul><ul><ul><ul><li>Further explanation of other points </li></ul></ul></ul>The temperature danger zone
  3. 3. Trainco Restaurant Training Workplace Hygiene Short Film This film discusses... There will be a short multiple choice quiz on the content of this film on the next page.
  4. 4. Trainco Restaurant Training <ul><li>Section 1 – Understand Workplace Hygiene – QUIZ </li></ul><ul><li>Using the diagram to the left, answer the following questions </li></ul><ul><ul><ul><li>Question 1 –The temperature danger zone is: </li></ul></ul></ul><ul><ul><ul><ul><ul><li>A 2°C – 24 °C </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>B 5 °C – 60 °C </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>C 32 °C – 65 °C </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>D 70 °C – 100 °C </li></ul></ul></ul></ul></ul><ul><ul><ul><li>Question 2 – Hot food must be stored above: </li></ul></ul></ul><ul><ul><ul><ul><ul><li>A 100 °C </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>B 60 °C </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>C 75 °C </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>D 65 °C </li></ul></ul></ul></ul></ul>The temperature danger zone
  5. 5. Trainco Restaurant Training Interactive Assessment Click on the image to start the video. Click on the video each time a potential contamination has occurred.
  6. 6. Congratulations!

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