Food safety

You will design a training tool for your new kitchen staff. Your
training tool should clearly establish and sustain the purpose of the training
which is to inform the new staff on the prevention of cross contamination. The
training tool should take the format of a PowerPoint presentation. Your
training tool should include graphics and be creative and informative. Make
sure your training tool includes the following:


·       Definition of cross contamination

·       Prevention of cross contamination.

·       Physical and procedural barriers

·       Maintaining a hygienic environment

·       Best practices in glove usage and hand washing

·       How to properly handle raw and ready to eat

·       Physical, biological, and chemical