Swosti education Bhubaneswar, Orissa, India

Slide 1

SWOSTI GROUP

1Eat healthy & Live healthy

Shaded text wrapped around a corner(Basic)

To reproduce the effects on this slide, do the following:On the Home tab, in the Slides group, click Layout, and then click Blank.On the Insert tab, in the Text group, click Text Box, and then on the slide, drag to draw the text box.Enter text in the text box, select the text, and then on the Home tab, in the Font group, select Haettenschweiler from the Font list, and then select 24 from the Font Size list.On the Home tab, in the Paragraph group, click Center to center the text on the slide.Select the text box. Under Drawing Tools, on the Format tab, in the WordArt Styles group, click Text Effects, point to Transform, and then under Warp click Triangle Up (first row, third option from the left). Drag the pink diamond adjustment handle (at the left side of the text box) to adjust the amount of text warp. Select the text. Under Drawing Tools, on the Format tab, in the WordArt Styles group, click the arrow next to Text Fill, point to Gradient, and click More Gradients. In the Format Text Effects dialog box, click Text Fill in the left pane, select Gradient fill in the Text Fill pane, and then do the following:In the Type list, select Linear.Click the button next to Direction, and then click Linear Right (first row, fourth option from the left).In the Angle box, enter 0.Under Gradient stops, click Add or Remove until five stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 0%. Click the button next to Color, and then under Theme Colors click Blue, Accent 1, Lighter 60% (third row, fifth option from the left).Select Stop 2 from the list, and then do the following:In the Stop position box, enter 17%. Click the button next to Color, and then under Theme Colors click Blue, Accent 1, Lighter 80% (second row, fifth option from the left).Select Stop 3 from the list, and then do the following:In the Stop position box, enter 50%. Click the button next to Color, and then under Theme Colors click White, Background 1 (first row, first option from the left).Select Stop 4 from the list, and then do the following:In the Stop position box, enter 51%. Click the button next to Color, and then under Theme Colors click Blue, Accent 1, Lighter 40% (fourth row, fifth option from the left).Select Stop 5 from the list, and then do the following:In the Stop position box, enter 100%. Click the button next to Color, and then under Theme Colors click Blue, Accent 1, Darker 25% (fifth row, fifth option from the left).Under Drawing Tools, on the Format tab, in the WordArt Styles group, click Text Effects, point to Reflection, and then under Reflection Variations click Tight Reflection, touching (first row, first option from the left).

To reproduce the background on this slide, do the following:Right-click the slide background area, and then click Format Background. In the Format Background dialog box, click Fill in the left pane, select Gradient fill in the Fill pane, and then do the following:In the Type list, select Linear.Click the button next to Direction, and then click Linear Down (first row, second option from the left).Under Gradient stops, click Add or Remove until two stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 64%.Click the button next to Color, and then under Theme Colors click Black, Text 1 (first row, second option from the left).Select Stop 2 from the list, and then do the following:In the Stop position box, enter 100%.Click the button next to Color, and then under Theme Colors click Blue, Accent 1, Darker 25% (fifth row, fifth option from the left).

SWOSTI GROUP is the largest hotel chain of ODISHA consisting of Hotel Swosti, Swosti Premium, Swosti Palm Resort most ably supported by the largest tour operator of the state Swosti Travels.


Curved text with shaded colors(Basic)

To reproduce the text effects on this slide, do the following:On the Home tab, in the Slides group, click Layout, and then click Blank.On the Insert tab, in the Text group, click Text Box, and then on the slide, drag to draw the text box.Enter text in the text box, select the text, and then on the Home tab, in the Font group, select Franklin Gothic Heavy from the Font list and then select 36 from the Font Size list.On the Home tab, in the Paragraph group, click Align Text Left to align the text left in the text box.Under Drawing Tools, on the Format tab, in the WordArt Styles group, click Text Effects, point to Transform, and then under Warp click Wave 2 (fifth row, second option from the left). Under Drawing Tools, on the Format tab, in the Size group, set the Shape Height to 2. Drag the pink diamond adjustment handles (at the left and bottom center of the text box) to adjust the amount of text warp. Under Drawing Tools, on the Format tab, in the WordArt Styles group, click the arrow next to Text Fill, point to Gradient, and then click More Gradients.In the Format Text Effects dialog box, click Text Fill in the left pane, select Gradient Fill in the Text Fill pane, and then do the following :Click the button next to Preset colors, and then click Ocean (second row, second option from the left). In the Type list, select Radial. Click the button next to Direction, and then click From Center (third option from the left).

To reproduce the background on this slide, do the following:Right-click the slide background area, then click Format Background. In the Format Background dialog box, click Fill in the left pane, select Gradient fill in the Fill pane, and then do the following:In the Type list, select Linear.Click the button next to Direction, and then click Linear Down (first row, second option from the left).In the Angle box, enter 90%. Under Gradient stops, click Add or Remove until two stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 50%.Click the button next to Color, and then under Theme Colors click Black, Text 1, Lighter 5% (sixth row, second option from the left).Select Stop 2 from the list, and then do the following:In the Stop position box, enter 100%.Click the button next to Color, and then under Theme Colors click Dark Blue, Text 2, Lighter 40% (fourth row, fourth option from the left).

ADDING A NEW ERA IN HOSPITALITY & TOURISM, RETAIL EDUCATION





Swosti Premium

Hotel Swosti

Swosti Palm Resort

Swosti Travels


Shaded text boxes with arrows(Intermediate)

To reproduce the top shape with text effects on this slide, do the following:On the Home tab, in the Slides group, click Layout, and then click Blank.On the Home tab, in the Drawing group, click Shapes, and then under Rectangles, click Rounded Rectangle (second option from the left). On the slide, drag to draw a rounded rectangle.Select the rectangle. Under Drawing Tools, on the Format tab, in the Size group, do the following:In the Shape Height box, enter .52.In the Shape Width box, enter 3.75.Drag the yellow diamond adjustment handle (at the top left of the rectangle) to the right to increase the amount of rounding at the corners of the rectangle. Select the rectangle. On the Home tab, in the bottom right corner of the Drawing group, click the Format Shape dialog box launcher. In the Format Shape dialog box, click Fill in the left pane, select Gradient fill in the Fill pane, and then do the following:In the Type list, select Linear. Click the button next to Direction, and then click Linear Down (first row, second option from the left).Under Gradient stops, click Add or Remove until two stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 0%.Click the button next to Color, and then under Theme Colors click White, Background 1 (first row, first option from the left).Select Stop 2 from the list, and then do the following:In the Stop position box, enter 100%.Click the button next to Color, and then under Theme Colors click White, Background 1, Darker 15% (third row, first option from the left).Also in the Format Shape dialog box, click Line Color in the left pane, select Gradient Line in the Line Color pane, and then do the following:In the Type list, select Linear. Click the button next to Direction, and then click Linear Up (second row, second option from the left). Under Gradient stops, click Add or Remove until two stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 0%.Click the button next to Color, and then under Theme Colors click White, Background 1 (first row, first option from the left).Select Stop 2 from the list, and then do the following:In the Stop position box, enter 100%.Click the button next to Color, and then under Theme Colors click White, Background 1, Darker 25% (fourth row, first option from the left).Also in the Format Shape dialog box, click Line Style in the left pane, and then in the Line Style pane, in the Width box, enter 2 pt. On the Home tab, in the Drawing group, click Shape Effects, and then do the following:Point to Glow, and then under Glow Variations click any option in the first row to set a 5 pt glow. Point to Glow, point to More Glow Colors, and then under Theme Colors click White, Background 1, Darker 25% (fourth row, first option from the left).On the slide, right-click the rounded rectangle, click Edit Text, then enter text. Select the text. On the Home tab, in the Font group, select Franklin Gothic Medium Cond from the Font list, select 24 from the Font Size list, and then click the arrow next to Font Color and under Theme Colors click White, Background 1, Darker 35% (fifth row, first option from the left).On the Home tab, in the Paragraph group, click Align Text Left to align the text left in the text box.Under Drawing Tools, on the Format tab, in the bottom right corner of the WordArt Styles group, click the Format Text Effects dialog box launcher. In the Format Text Effects dialog box, click Text Box in the left pane. In the Text Box pane, under Internal margin, enter 0.6 in the Left box to increase the left margin in the rounded rectangle to accommodate the embossed circle.

To reproduce the olive-green circle and arrow for the top shape on this slide, do the following:On the Home tab, in the Drawing group, click Shapes, and then under Basic Shapes click Oval (first row, second option from the left). Press and hold SHIFT to constrain the shape to a circle, and then on the slide, drag to draw a circle. Select the circle. Under Drawing Tools, on the Format tab, in the Size group, do the following:In the Shape Height box, enter .4.In the Shape Width box, enter .4.On the Home tab, in the bottom right corner of the Drawing group, click the Format Shape dialog box launcher. In the Format Shape dialog box, click Fill in the left pane. In the Fill pane, select Solid Fill, and then click the button next to Color and under Theme Colors click Olive Green, Accent 3, Lighter 60% (third row, seventh option from the left). Also in the Format Shape dialog box, click Line Color in the left pane, and then select No line in the Line Color pane.Also in the Format Shape dialog box, click Shadow in the left pane, and then in the Shadow pane, do the following:Click the button next to Presets, and then under Inner click Inside Diagonal Top Left (first row, first option from the left).In the Transparency box, enter 80%.In the Distance box, enter 2 pt. Drag the circle onto the left side of the rounded rectangle. On the Home tab, in the Drawing group, click Shapes, and then under Block Arrows click Chevron (second row, eighth option from the left). On the slide, drag to draw the chevron on the circle.Select the chevron. Under Drawing Tools, on the Format tab, in the Size group, do the following:In the Shape Height box, enter .23.In the Shape Width box, enter .23.On the Home tab, in the Drawing group, click Shape Fill, and then click White, Background 1 (first row, first option from the left). On the Home tab, in the Drawing group, click Shape Outline, and then click No Outline. Press and hold SHIFT and select all three shapes. On the Home tab, in the Drawing group, click Arrange, point to Align, and then click Align Middle.

To reproduce the other shapes and arrange them on this slide, do the following:Press and hold SHIFT and select all three shapes. On the Home tab, in the Drawing group, click Arrange, and then under Group Objects click Group.On the Home tab, in the Clipboard group, click the arrow under Paste, and then click Duplicate. Repeat the process until there is a total of four groups of shapes.Separate each group of shapes and loosely arrange them on the slide.Press and hold SHIFT and select all four groups of shapes. On the Home tab, in the Drawing group, click Arrange, and then do the following:Point to Align, and then click Align Selected Objects.Point to Align, and click Distribute Vertically.Point to Align, and then click Align Center. Under Group Objects click Group.With the group still selected on the slide, on the Home tab, in the Drawing group, click Arrange, point to Align, and then do the following:Click Align to Slide.Click Align Center.Click Align Middle.

To change the color for the duplicate circles (second, third, and fourth from the top), do the following:Press and hold SHIFT and select all four groups of shapes. On the Home tab, in the Drawing group, click Arrange, and click Ungroup. Select the circle that you would like to change.Under Drawing Tools, on the Format tab, in the Shape Styles group, click the arrow next to Shape Fill, and then do the following:For the second circle from the top, under Theme Colors, click Blue, Accent 1, Lighter 60% (third row, fifth option from the left).For the third circle from the top, under Theme Colors, click Purple, Accent 4, Lighter 60% (third row, eighth option from the left).For the fourth circle from the top, under Theme Colors, click Red, Accent 2, Lighter 60% (third row, sixth option from the left).

To reproduce the background on this slide, do the following:Right-click the slide background area, and then click Format Background. In the Format Background dialog box, click Fill in the left pane, select Gradient fill in the Fill pane, and then do the following:In the Type list, select Radial.Click the button next to Direction, and then click From Center (third option from the left).Under Gradient stops, click Add or Remove until two stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 0%.Click the button next to Color, and then under Theme Colors click White, Background 1, Darker 15% (third row, first option from the left).Select Stop 2 from the list, and then do the following:In the Stop position box, enter 80%.Click the button next to Color, and then under Theme Colors click White, Background 1 (first row, first option from the left).

AND NOW !!!SWOSTI INSTITUTE OF MANAGEMENT & SOCIAL STUDIES (A UNIT OF SWOSTI EDUCATIONAL FOUNDATION - PROMOTED BY SWOSTI GROUP)

RECOGNISED BY GOVT. OF ODISHA AFFILIATED TO UTKAL UNIVERSITY OF CULTURE & UGC

29/147, AUM GARDEN, MAITREE VIHAR, BHUBANESWAR, ODISHA www.swostieducation.com





Swosti, a premium brand in the hospitality and tourism industry. Swosti Institute of Management and Social Studies (SIMSS) is the brain child of Swosti Educational Foundation equally supported and promoted by Swosti Group.Swosti Education


For reproduction steps for this slide, refer to the PowerPoint template titled Combined picture and text effects for PowerPoint slides (ANI_TEXT.potx), slide number 8.

In association with Swosti Group, SIMSS has initiated the corporate social responsibility activities by conducting a work shop for the road side food vendors by imparting them training on food handling system, hygienic, sanitation and packaging etc.

CSR SWOSTI GROUP

SIMSSSWOSTI GROUP



OBJECTIVESTO ENSURE GOOD PUBLIC HEALTHTO MEET CUSTOMER SATISFACTIONTO GET RECOGNITION IN THE MARKETTO GET MORE CUSTOMERSTO EXPAND BUSINESS


Eat healthy & Live healthy9

OBJECTIVES

FOOD VENDORS NOW-A-DAYSNOT USING APRON, GLOVES, MASK & HEAD CAP. NOT MAINTAINING GROOMING, HYGIENIC & CLEANLINESS.LACK OF AWARENESS IN SANITATION, STORAGE AND GARBAGE MANAGEMENTIMPROPER FOOD SAFETY & SEGREGATION OF FOODS ITEMSPACKAGING (USING POLYTHENE)


11

Workers and ContaminationWorkers can introduce bacteria, viruses, and parasites into food and beverages.Workers contaminate food by:Working while sickTouching pimples or soresTouching hair Not wearing a band-aid and single-use gloves over sores and woundsNot washing hands properly

Eat healthy & Live healthy

11In November, 1999, the National Advisory Committee for Microbiological Criteria for Foods (NACMCF), concluded that bare hand contact with ready-to-eat foods can contribute to the transmission of foodborne illness and agreed that the transmission could be interrupted. The NACMCF recommended exclusion/restriction of ill food workers, as the first preventative strategy and recognized that this intervention has limitations, such as trying to identify and manage asymptomatic food workers. When the FDA reviewed and analyzed epidemiological data on foodborne illness outbreaks caused by fecal-oral pathogens, 93% of the foodborne illnesses reported were caused by ill food workers preparing food. This finding illustrates the problem caused by ill food workers who continue to prepare food. This is a problem which is exacerbated by an increasing global market place, a tight labor market and lack of knowledge and understanding of food safety among food workers, and the economic need for food workers to work even when ill.

Depending on the microbial contamination level on the hands, handwashing with plain soap and water, as specified in the Food Code, may not be an adequate intervention to prevent the transmission of pathogenic microbes to ready-to-eat foods via hand contact with ready-to-eat foods. Handwashing as specified in the Food Code will reduce microbial contamination of the hands by 2-3-logs.

Food workers infected with fecal-oral pathogens can shed viral and protozoan pathogens in the feces at levels up to 108 viral particles or oocysts per gram of feces. Having a high potential contamination level on the hands combined with a very low infectious dose necessary to cause infection are the reasons that FDA believes that handwashing alone is not an effective single barrier in the transmission of these fecal-oral pathogens. The infective dose for Giardia and Cryptosporidium is believed to be as low as 1-10 oocysts, and as few as 10 virus particles can infect an individual with hepatitis A. The infective dose for Norwalk virus is also believed to be very small.

The CDC now estimates that Noroviruses are the leading cause of foodborne illness in the United States. The CDC has also reported that hands are the most important means by which enteric viruses are transmitted. Further, contamination of food by an infected food worker is the most common mode of transmission of hepatitis A in foodborne disease outbreaks. Research has shown the viral transfer rate from contaminated hands to ready-to-eat food to be about 10% and that proper handwashing will significantly reduce the chance of transmitting pathogenic viruses. However, with heavy initial contamination of the hands, especially in the subungal space of the fingers, a basic 2-3 log reduction handwashing procedure may not be adequate to prevent the transmission of viral foodborne illness.

The three interdependent critical factors in reducing foodborne illness transmitted through the fecal-oral route, identified by the NACMCF, include exclusion/restriction of ill food workers; proper handwashing; and no bare hand contact with ready-to-eat foods. Each of these factors is inadequate when utilized independently and may not be effective. However, when all three factors are combined and utilized properly, the transmission of fecal-oral pathogens can be controlled.

Even though bare hands should never contact exposed, ready-to-eat food, thorough handwashing is important in keeping gloves or other utensils from becoming vehicles for transferring microbes to the food.

HYGIENIC REPORT ON ROADSIDE RESTAURANTSEat healthy & Live healthy12

ActivityThe Safe Food Handler


13ACTIVITY INSTRUCTIONS: The activity instructions are located at: www.foodsafetysite.com/resources/pdfs/foodservice/fh-glogerm.pdf Additional activities to support the content presented in this section are located: http://www.foodsafetysite.com/foodservice/conducting/foodhandler/

Eat healthy & Live healthy14Basics of Hand washing 1.Accessible hand washing sink2.Hand soap -- liquid, powder, or bar and does not have to be antibacterial3.Way to dry hands --disposable towels, continuous towel system, or a hand dryer

14Effective handwashing is essential for reducing the likelihood of a workers hands becoming a source of contamination. It is important that handwashing be done only at a properly equipped handwashing facility in order to help ensure that food employees effectively clean their hands. Handwashing facilities are to be conveniently located, always accessible for handwashing, maintained so they provide proper water temperatures and pressure, and equipped with suitable hand cleansers, nail brushes, and disposable towels and waste containers, or hand dryers. It is inappropriate to wash hands in a food preparation sink since this may result in avoidable contamination of the sink and the food prepared therein. Service sinks may not be used for food employee handwashing since this practice may introduce additional hand contaminants because these sinks may be used for the disposal of mop water, toxic chemicals, and a variety of other liquid wastes. Such wastes may contain pathogens from cleaning the floors of food preparation areas and toilet rooms and discharges from ill persons.

Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water (100F or hotter) will cause soap to lather and aid in flushing soil quickly from the hands. An inadequate flow or temperature of water may lead to poor handwashing practices by food employees. A mixing valve or combination faucet is needed to provide properly tempered water for handwashing. Steam mixing valves are not allowed for this use because they are hard to control and injury by scalding is a possible hazard.

Hands are probably the most common vehicle for the transmission of pathogens to foods in an establishment. Hands can become soiled with a variety of contaminants during routine operations. Some employees are unlikely to wash their hands unless properly equipped handwashing facilities are accessible in the immediate work area. Facilities which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the facility unavailable for regular employee use. Nothing must block the approach to a handwashing facility thereby discouraging its use, and the facility must be kept clean and well stocked with soap and sanitary towels to encourage frequent use.

15Proper Hand washing


15Handwashing is a critical factor in reducing fecal-oral pathogens that can be transmitted from hands to RTE food as well as other pathogens that can be transmitted from environmental sources. Many employees fail to wash their hands as often as necessary and even those who do may use flawed techniques. In the case of a food worker with one hand or a hand-like prosthesis, the Equal Employment Opportunity Commission has agreed that this requirement for thorough handwashing can be met through reasonable accommodation in accordance with the Americans with Disabilities Act. Devices are available which can be attached to a lavatory to enable the food worker with one hand to adequately generate the necessary friction to achieve the intent of this requirement. The greatest concentration of microbes exists around and under the fingernails of the hands. The area under the fingernails, known as the subungal space, has by far the largest concentration of microbes on the hand and this is also the most difficult area of the hand to decontaminate. Fingernail brushes, if used properly, have been found to be effective tools in decontaminating this area of the hand. Proper use of single-use fingernail brushes, or designated individual fingernail brushes for each employee, during the handwashing procedure can achieve up to a 5-log reduction in microorganisms on the hands.

There are two different types of microbes on the hands, transient and resident microbes. Transient microbes consist of contaminating pathogens which are loosely attached to the skin surface and do not survive or multiply. A moderate number of these organisms can be removed with adequate handwashing. Resident microbes consist of a relatively stable population that survive and multiply on the skin and they are not easily washed off the hands. Resident microbes on the hands are usually not a concern for potential contamination in food service. All aspects of proper handwashing are important in reducing microbial transients on the hands. However, friction and water have been found to play the most important role. This is why the amount of time spent scrubbing the hands is critical in proper handwashing. It takes more than just the use of soap and running water to remove the transient pathogens that may be present. It is the abrasive action obtained by vigorously rubbing the surfaces being cleaned that loosens the transient microorganisms on the hands. Research has shown a minimum 10-15 second scrub is necessary to remove transient pathogens from the hands and when an antimicrobial soap is used, a minimum of 15 seconds is required. Soap is important for the surfactant effect in removing soil from the hands and a warm water temperature is important in achieving the maximum surfactant effect of the soap.

Every stage in handwashing is equally important and has an additive effect in transient microbial reduction. Therefore, effective handwashing must include scrubbing, rinsing, and drying the hands. When done properly, each stage of handwashing further decreases the transient microbial load on the hands. It is equally important to avoid recontaminating hands by avoiding direct hand contact with heavily contaminated environmental sources, such as manually operated handwashing sink faucets, paper towel dispensers, and rest room door handles after the handwashing procedure. This can be accomplished by obtaining a paper towel from its dispenser before the handwashing procedure, then, after handwashing, using the paper towel to operate the hand sink faucet handles and restroom door handles. Handwashing done properly can result in a 2-3 log reduction in transient bacteria and a 2-log reduction in transient viruses and protozoa. With heavy contamination of transient microbial pathogens, (i.e., > 104 microbes, as found on hands contaminated with bodily wastes and infected bodily fluids) handwashing may be ineffective in completely decontaminating the hands. Therefore, a further intervention such as a barrier between hands and ready-to-eat food is necessary.


Proper Hand washing

Eat healthy & Live healthy17Always wash hands:After using the bathroomAfter coughing, sneezing, smoking, eating, or drinkingAfter bussing a tableBefore putting on glovesAfter handling animalsWhen switching between raw and ready-to-eat food After handling garbage or trashAfter handling dirty equipment or utensilsDuring food preparation.

17The hands might become contaminated when the foodservice workers engages in specific activities. The increased risk of contamination requires handwashing immediately after the activities listed. The specific examples listed above are not intended to be all inclusive. Employees must wash their hands after any activity which may result in contamination of the hands.

Eat healthy & Live healthy18Fingernails

Fingernails (real or artificial) and nail polish can be physical hazards.Keep nails trimmed and filed.Workers cannot wear fingernail polish or artificial fingernails unless they wear single-use gloves.

18The requirement for fingernails to be trimmed, filed, and maintained is designed to address both the cleanability of areas beneath the fingernails and the possibility that fingernails or pieces of the fingernails may end up in the food due to breakage. Failure to remove fecal material from beneath the fingernails after defecation can be a major source of pathogenic organisms. Ragged fingernails present cleanability concerns and may harbor pathogenic organisms.

Eat healthy & Live healthy19Cover cuts, wounds, and sores

Can be a source of bacteria.Restrict workers from preparing food if a sore contains pus or is infected.Cover affected area with a bandage, a finger cot, or a single-use glove.

19Lesions containing pus that may occur on a food employee's hands, as opposed to such wounds on other parts of the body, represent a direct threat for introducing Staphylococcus aureus into food. Consequently, a double barrier is required to cover hand and wrist lesions. Pustular lesions on the arms are less of a concern when usual food preparation practices are employed and, therefore, a single barrier is allowed. However, if the food preparation practices entail contact of the exposed portion of the arm with food, a barrier equivalent to that required for the hands and wrists would be necessitated.

Lesions on other parts of the body need to be covered; but, an impermeable bandage is not considered necessary for food safety purposes. Foodservice workers should be aware that hands and fingers that contact pustular lesions on other parts of the body or with the mucous membrane of the nose also pose a direct threat for introducing Staphylococcus aureus into food. If a foodservice worker has an infected cut and bandages it, plus puts on a glove, the worker does not have to report the infected cut to the person in charge. However, if the worker does not bandage it, reporting is required.

STANDARDS FOR PERSONAL HYGIENEEat healthy & Live healthy20

Food Handlers must ensure that they: prevent their body and clothes from coming into contact with food or food contact surfacesstop unnecessary contact with ready-to-eat foods, such as salads or cooked meatwear clean outer clothing, appropriate for the type of work they domake sure bandages or dressings on any exposed parts of the body are covered with a waterproof coveringdont sneeze or cough over unprotected food or surfaces that come into contact with fooddont smoke where food is handled


STANDARDS FOR PERSONAL HYGIENE


TEMPERATURE CONTROL

Eat healthy & Live healthy23These colorful posters developed by the United States Department of Agriculture (USDA) contain basic food safety information on the importance of personal hygiene, proper cleaning of utensils, and safe food temperatures.

TEMPERATURE CONTROL

Eat healthy & Live healthy24Single-use Gloves

Change gloves:when they tearbefore beginning a new task every four hours when doing the same task andafter handling raw meat, fish, or poultry

24Gloves used in touching ready-to-eat food are defined as a "utensil" and must meet the applicable requirements related to utensil construction, good repair, cleaning, and storage. Multiuse gloves, especially when used repeatedly and soiled, can become breeding grounds for pathogens that could be transferred to food. Soiled gloves can directly contaminate food if stored with ready-to-eat food or may indirectly contaminate food if stored with articles that will be used in contact with food. Multiuse gloves must be washed, rinsed, and sanitized between activities that contaminate the gloves. Hands must be washed before donning gloves. Gloves must be discarded when soil or other contaminants enter the inside of the glove. Slash-resistant gloves are not easily cleaned and sanitized. Their use with ready-to-eat foods could contaminate the food.

Natural Latex Rubber (NRL) GlovesNatural rubber latex gloves have been reported to cause allergic reactions in some individuals who wear latex gloves during food preparation, and even in individuals eating food prepared by foodservice workers wearing latex gloves. This information should be taken into consideration when deciding whether single-use gloves made of latex will be used during food preparation. Although many allergic reactions occur as a result of occupational exposure, CFSAN is actively reviewing its current policy on the use of disposable NLR gloves in food operations in light of the possible transmission of the latex protein via food. To gain additional information regarding allergic reactions allegedly due to the ingestion of food contaminated by NRL in retail settings, CFSAN has been collecting reports of such reactions from consumers who have contacted the Agency. Several offices within CFSAN will continue to collaborate in reviewing incoming data. The results of these activities and other related efforts will be used to determine if policy changes regarding the use of latex in food operations, based on food safety considerations, are warranted.

The FDA, Office of Premarket Approval, Indirect Additives, reviews gloves submitted for food-contact use in the food industry on the basis of the glove's formulation or components. FDA regulates NRL gloves used for medical purposes only. FDA is aware of the following information related to occupational hazards (not food safety hazards) associated with the use of NRL gloves: The National Institute for Occupational Safety and Health (NIOSH) published a 1997 Alert titled "Preventing Allergic Reactions to Natural Rubber Latex in the Workplace" (NIOSH publication number 97-135) which is found at http://www.cdc.gov/niosh/latexalt.html.

The American College of Allergy, Asthma and Immunology (ACAAI) and the American Academy of Allergy Asthma and Immunology (AAAAI) issued a joint statement discouraging the routine use of NRL gloves by food handlers. (1997) http://allergy.mcg.edu/physicians/joint.html The AAAAI also provides information on latex allergies on the web at http://www.aaaai.org/patients/resources/fastfacts/latex.stmThe ACAAI provides information on latex allergies on the web at http://allergy.mcg.edu/physicians/ltxhome.htmlAn OSHA Technical Information Bulletin recommends reducing allergy potential by reducing unnecessary exposure to NRL. Stating "Food service workers ... do not need to use NRL gloves for food handling..." (1999) http://www.osha-slc.gov/dts/tib/tib_data/tib19990412.html

(a) General requirements. Employers shall select and require employees to use appropriate hand protection when employees' hands are exposed to hazards such as those from skin absorption of harmful substances; severe cuts or lacerations; severe abrasions; punctures; chemical burns; thermal burns; and harmful temperature extremes.(b) Selection. Employers shall base the selection of the appropriate hand protection on an evaluation of the performance characteristics of the hand protection relative to the task(s) to be performed, conditions present, duration of use, and the hazards and potential hazards identified.

For further information on the OSHA requirements, see [59 FR 16362, April 6, 1994].

25Worker ClothingClothing can be a source of contamination so all food workers must wear:a clean hat or hair restraintclean clothing


25Consumers are particularly sensitive to food contaminated by hair. Hair can be both a direct and indirect vehicle of contamination. Food employees may contaminate their hands when they touch their hair. A hair restraint keeps dislodged hair from ending up in the food and may deter employees from touching their hair.

JewelryItems of jewelry such as rings, bracelets, and watches may collect soil and the construction of the jewelry may hinder routine cleaning. As a result, the jewelry may act as a reservoir of pathogenic organisms transmissible through food. The term "jewelry" generally refers to the ornaments worn for personal adornment and medical alert bracelets do not fit this definition. However, the wearing of such bracelets carries the same potential for transmitting disease-causing organisms to food.

In the case of a food worker who wears a medical information or medical alert bracelet, the EEOC has agreed that this requirement can be met through reasonable accommodation in accordance with the Americans with Disabilities Act by the person in charge and the employee working out acceptable alternatives to the bracelet worn at the wrist. An example would be wearing the bracelet high on the arm or secured in a manner that does not pose a risk to the food but provides emergency medical information if it is needed.

An additional hazard associated with jewelry is the possibility that pieces of the item or the whole item itself may fall into the food being prepared. Hard foreign objects in food may cause medical problems for consumers, such as chipped and/or broken teeth and internal cuts and lesions.

Outer ClothingDirty clothing may harbor diseases that are transmissible through food. Food employees who inadvertently touch their dirty clothing may contaminate their hands. This could result in contamination of the food being prepared. Food may also be contaminated through direct contact with dirty clothing. In addition, employees wearing dirty clothes send a negative message to consumers about the level of sanitation in the establishment.

Eat healthy & Live healthy26Bare-hand ContactNo bare-hand contact of ready-to-eat food.Ready-to-eat food (RTE) includes: Cooked foodRaw fruits and vegetablesBaked goodsDried sausagesCanned foodSnack foodsBeverages

26Infected foodservice workers are the source of contamination in approximately one in five foodborne disease outbreaks reported in the United States with a bacterial or viral cause.1 Most of these outbreaks involve enteric, i.e., fecal-oral agents. These are organisms that employees were shedding in their stools at the time the food was prepared. Because of poor or nonexistent handwashing procedures, workers spread these organisms to the food. In addition, infected cuts, burns, or boils on hands can also result in contamination of food. Viral, bacterial, and parasitic agents can be involved.

Traditionally, food regulations have required two methods of preventing the spread of foodborne disease by this mode of transfer, i.e., they have prohibited foodservice workers from preparing food when they are infectious and have required thorough and frequent handwashing. In order to strengthen fecal-oral transmission interventions, the Food Code provides focused and specific guidance about ill workers and when handwashing must occur. As a final barrier, bare-hand contact with ready-to-eat food (i.e., food that is edible without washing or is not subsequently subjected to a pathogen kill step) is prohibited and suitable utensils such as spatulas, tongs, single-use gloves, or dispensing equipment are required to be used. Any alternative to this requirement must convincingly address how food employees will be managed to preclude food contamination and how management will ensure that thorough handwashing occurs after employees use the toilet.


HYGIENIC FOOD HANDLER


HAZARDSWater over flowingopen fireKnife left on benchCord hanging around


KNOW ABOUT YOUR FOOD

Eat healthy & Live healthy30During food preparation or serving, never:smokechew gumeat food

Workers can drink from a covered container with a straw.

Rules must be followed

30Proper hygienic practices must be followed by foodservice workers in performing assigned duties to ensure the safety of the food, prevent the introduction of foreign objects into the food, and minimize the possibility of transmitting disease through food. Smoking or eating by workers in food preparation areas is prohibited because of the potential that the hands, food, and food-contact surfaces may become contaminated. Unsanitary personal practices such as scratching the head, placing the fingers in or about the mouth or nose, and indiscriminate and uncovered sneezing or coughing may result in food contamination. Poor hygienic practices by employees may also adversely affect consumer confidence in the establishment. Food preparation areas, such as hot grills, may have elevated temperatures and the excessive heat in these areas may present a medical risk to the workers as a result of dehydration. Consequently, in these areas foodservice workers are allowed to drink from closed containers that are carefully handled.

Eat healthy & Live healthy31When to Restrict a WorkerWorkers serving the general populationHave one or more of the following symptoms:vomiting, diarrhea, or JaundiceHave a sore throat with fever


31An excluded individual may not work as a food employee on the premises of any food establishment.

CLEANING OF HANDS(Before handling foods You should wash your hand properly)




USING HAND GLOVES(Gloves should be used by food handlers to avoid food contamination).




USING HEAD CAP & APRON(Apron, Head Cap should be used by food handlers for food safety).




USING MASK(Mask should be used by food handlers for food safety).




PROPER STALKING (Appropriate food container with proper stalking required by food handlers for food safety).




PROPER SEGREGATION (Appropriate segregation required by food handlers for food safety).






CHOPPING BOARD COLOUR CODING(Appropriate chopping or cutting board is required for food handlers for different food

PACKAGING(Avoid use of plastic bags or polythene to get a good environment).




PROPER SANITIZINGRules must be followed



Eat healthy & Live healthy41Live animals cannot be on the premises except for:Edible/decorative fish in an aquariumShellfish or crustacea on ice under refrigeration or in display tanksPatrol dogs or sentry dogsService animals Live fish bait


41Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. The restrictions apply to live animals with limited access allowed only in specific situations and under controlled conditions and to the storage of live and dead fish bait. Employees with service animals are required to wash their hands after each contact with animals to remove bacteria and soil. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning efforts.

The definition for "service animal" is adapted from 28 CFR 36.104 adopted pursuant to the Americans with Disabilities Act (ADA) of 1990. A service animal performs some of the functions that persons with a disability cannot perform for themselves, such as those provided by "seeing eye dogs"; alerting persons with hearing impairments to sounds; pulling wheelchairs or carrying and picking up things for persons with mobility impairments; and assisting persons with mobility impairments with balance. A service animal is not considered to be a pet.

Under Title III of the ADA, privately owned businesses that serve the public are prohibited from discriminating against individuals with disabilities. The ADA requires these businesses to allow people with disabilities to bring their service animals onto business premises in whatever areas customers are generally allowed. Some, but not all, service animals wear special collars or harnesses. Some, but not all, are licensed or certified and have identification papers.

Decisions regarding a foodservice worker or applicant with a disability who needs to use a service animal should be made on a case-by-case basis. An employer must comply with health and safety requirements, but is obligated to consider whether there is a reasonable accommodation that can be made. Guidance is available from the U.S. Department of Justice, Civil Rights Division, Disability Rights Section or the U.S. Equal Employment Opportunity Commission, the federal agency which has the lead in these matters, in documents such as, "Commonly Asked Questions About Service Animals in Places of Business"; "The Americans with Disabilities Act Questions and Answers"; "A Guide to Disability Rights Laws"; and "Americans with Disabilities Act Title III Technical Assistance Manual, 1994 Supplement." The ADA Information Line is 800-514-0301 (voice) or 800-514-0383 (TDD) and the Internet Home Page address is http://www.usdoj.gov/crt/ada/adahom1.htm.

Eat healthy & Live healthy42Food Handler -- Right or Wrong?

42Wrong. Worker wearing a dirty apron that has meat juice and other debris on it.


43Right. Worker wearing a visor while handling food.


Food Handler -- Right or Wrong?

44Wrong. Smoking is not permitted in food production areas.


45Right. Worker is not wearing jewelry.


46Right. An employee may drink from a closed beverage container if the container is handled to prevent contamination of the employees hands, the container, and exposed food, clean equipment, utensils, linens, unwrapped single-service and single-use articles.

Food Handler -- Right or Wrong?47Eat healthy & Live healthy


















































ADVERSE EFFECT OF EATING UNHYGIENIC FOOD

THREATS(NOW A DAYS)



FOOD POISONING(Use of rotten vegetables and bread in food preparation in an unhygienic and unclean environment).

THREATS(NOW A DAYS)



ACIDITY(Use of oil & wrong recipe in food preparation in an unhygienic and unclean environment).

THREATS(NOW A DAYS)



STOMACH DISTURBANCE(Use of oil, Spices & crab with no fibres in food preparation in an unhygienic and unclean environment).

THREATS(NOW A DAYS)



HYPERTENSION, OBESITY & BODY ODOURS(Largely use of Sugar, Fats, Salts with lack of anti oxidants in food preparation in an unhygienic and unclean environment).

THREATS(NOW A DAYS)



DIABETES(Largely use of potato, rice or wheat flour & breads with high crab in food preparation in an unhygienic and unclean environment).

THREATS(NOW A DAYS)



HYPERLIPIDEMIA, ACNE & ALLERGIES(Use of allergic ingredients, artificial flavouring & colour, oil, spices and fats in food preparation in an unhygienic and unclean environment).

THREATS(NOW A DAYS)



Eat healthy & Live healthy79RAIDS CONDUCTEDTO ENSURESAFE FOOD


RAIDS CONDUCTEDTO ENSURESAFE FOOD

Eat healthy & Live healthy81There is a general perception that street-vended foods are unsafe, mainly because of the environment under which they are prepared and consumed, which exposes the food to numerous potential contaminants. Street food vendors usually take their products to their customers and therefore operate from such places as bus terminals, industrial sites, market places and other street corners where there are ready and numerous clienteles. Unfortunately, these locations usually do not meet all food safety requirements. The utensils used are also of a nature that may lead to contamination, especially through leaching of toxic heavy metals or simply due to unsanitary exposure to the environment. The business of street food vending, therefore, needs to be addressed carefully and in an innovative way in order to derive maximum benefits from it

INSTRUCTIONS


INSTRUCTIONS

See The Picture Carefully

FOOD SAFETY

INSTRUCTIONS83Eat healthy & Live healthy




FIGHT BACTERIA

INSTRUCTIONS85Eat healthy & Live healthyCOOK TO SAFE TEMPERATURECooking food safely is a matter of degrees! Foods are properly cooked when they reach a high enough internal temperature to kill the harmful bacteria that cause food borne illness. How does your safe cooking know-how measure up?DID YOU KNOW?Its safe to bite when the temperature is right!



FOOD SAFETY

KITCHEN SAFETY




INSTRUCTIONS

PREVENT FOOD POISONING

INSTRUCTIONS89Eat healthy & Live healthyWash your hands and clean any dishes or utensils when you are making or serving foodPromptly refrigerate any food you will not be eating right awayAlways refrigerate fishKeep juices from meat, poultry, and seafood away from ready-to-eat foodsCook foods to proper temperaturesEat only hot and freshly cooked food when traveling at place where contamination is more likely and drink only boiled water.


Eat healthy & Live healthy90Purchasing food products from an approved supplier is the first step in ensuring safe foods to serve customers. As a purchaser of food products, you can ask the supplier to verify that their sources of supply are approved by the appropriate food regulatory agency

Purchasing food productINSTRUCTIONS

Eat healthy & Live healthy91Food contamination can be divided into three:

1. Food infection : occurs when germs are present in foods and are allowed to multiply until there is enough of them to cause sickness.

2. Food intoxication: occurs when microorganisms that are present in food produce a toxin and it is the toxin that causes the illness rather than the actual microorganisms.

3. Chemical contamination: caused by contamination of food by chemicals such as pesticides (used in insect and rodent control), certain cleaning compounds, and sometimes by use of improper containers (pots) for cooking or storing food. Food contamination

INSTRUCTIONS

Eat healthy & Live healthy92Cross-Contamination and Food StorageYou can prevent cross-contamination by washing and sanitizing every utensil, cutting board, food preparation table, and work area before and after coming in contact with food.INSTRUCTIONS

Eat healthy & Live healthy93Food Storage LimitsFoods should always be used in the same order in which they were received. All arriving food products should be marked with a date so you know which inventory to use first.

INSTRUCTIONS

Eat healthy & Live healthy94Approved FoodsAny foods served in your establishment must come from an approved source. Homemade food cannot be used or offered for human consumption in a food establishment. INSTRUCTIONS

Eat healthy & Live healthy95All chemicals, lotions, detergents, medicines, sanitizers, and cleaners must be stored away from food, utensils, and food preparation areas. Pesticides and pesticide equipment cannot be present or stored in a food establishment. Applying any pesticide is strictly prohibited unless it is done by a professional, licensed pest control applicator.

INSTRUCTIONSToxic Chemicals and Pest Control


AT LAST YOU ACHIEVE .. THEHIGHEST RATING



SWOSTI GROUP

SWOSTI GROUP aspires to impart hygienic & food safety training to all roadside food vendor in the city as a part of its corporate social responsibility.J. K. Mohanty, MHCIMAPresident-SIMSS, CMD-Swosti Group, Chairman-HRAO99Eat healthy & Live healthy

Expanded text with bevel and reflection(Basic)

To reproduce the text effects on this slide, do the following:On the Home tab, in the Slides group, click Layout, and then click Blank.On the Insert tab, in the Text group, click Text Box, and then on the slide, drag to draw the text box.Enter text in the text box, select the text, and then on the Home tab, in the Font group, select Gill Sans MT Condensed from the Font list, enter 95 in the Font Size box, and then click Bold.On the Home tab, in the Paragraph group, click Center to center the text in the text box.On the Home tab, in the Font group, click Character Spacing, and then click More Spacing. In the Font dialog box, on the Character Spacing tab, in the Spacing list, select Expanded. In the By box, enter 16.Select the space between two of the words in the text. On the Home tab, in the Font group, click Character Spacing, and then click Tight. Repeat the process for each space between words. Select the text. Under Drawing Tools, on the Format tab, in the WordArt Styles group, click the arrow next to Text Fill, click More Fill Colors, and then in the Colors dialog box, on the Custom tab, enter values for Red: 238, Green: 86, Blue: 10. Under Drawing Tools, on the Format tab, in the bottom right corner of the WordArt Styles group, click the Format Text Effects dialog box launcher. In the Format Text Effects dialog box, Click 3-D Format in the left pane, and then do the following in the 3-D Format pane:Under Bevel, click the button next to Top, and then under Bevel click Circle (first row, first option from the left). Next to Top, in the Width box, enter 6.5 pt, and in the Height box, enter 8 pt. Under Contour, click the button next to Color, and then click Black, Text 1 (first row, second option from the left). In the Size box, enter 0.5 pt. Under Surface, click the button next to Material, and then under Standard click Metal (fourth option from the left). Click the button next to Lighting, and then under Neutral click Three Point (first row, first option from the left). In the Angle box, enter 30. Under Drawing Tools, on the Format tab, in the WordArt Styles group, click Text Effects, point to Reflection, and then under Reflection Variations click Tight Reflection, touching (first row, first option from the left).

To reproduce the background on this slide, do the following:Right-click the slide background area, and then click Format Background. In the Format Background dialog box, click Fill in the left pane, select Gradient fill in the Fill pane, and then do the following:In the Type list, select Linear.Click the button next to Direction, and then click Linear Down (first row, second option from the left).Under Gradient stops, click Add or Remove until three stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 78%.Click the button next to Color, and then under Theme Colors click Black, Text 1 (first row, second option from the left).Select Stop 2 from the list, and then do the following:In the Stop position box, enter 92%.Click the button next to Color, click More Colors, and then in the Colors dialog box, on the Custom tab, enter values for Red: 49, Green: 18, Blue: 17.Select Stop 3 from the list, and then do the following:In the Stop position box, enter 100%.Click the button next to Color, and then under Theme Colors click Red, Accent 2, Darker 50% (sixth row, sixth option from the left).

SMSSI100Eat healthy & Live healthy

Floating, glowing letters(Basic)

Tip: To draw the curved line on this slide, you will need to use the ruler and the drawing guides.

To display the ruler and the drawing guides, do the following:On the Home tab, in the Slides group, click Layout, and then click Blank.On the View tab, in the Show/Hide group, select Ruler. Right-click the slide background area, and then click Grid and Guides. In the Grid and Guides dialog box, under Guide settings, select Display drawing guides on screen. (Note: One horizontal and one vertical guide will display on the slide at 0.00, the default position.)

To reproduce the curved line on this slide, do the following:On the Home tab, in the Drawing group, click Shapes, and then under Lines click Curve (10th option from the left). To draw the curved line on the slide, do the following:Click the first point 0.25 to the left of the left edge of the slide and 0.75 below the horizontal drawing guide.Click the second point 3 to the left of the vertical drawing guide and 1 above the horizontal drawing guide.Click the third point 1.5 to the right of the vertical drawing guide and 0.5 below the horizontal drawing guide.Double-click the fourth and final point 0.25 to the right of the right edge of the slide and 1.5 above the horizontal drawing guide. Select the curved line. Under Drawing Tools, on the Format tab, in the Shape Styles group, click the arrow next to Shape Outline, and then do the following: Under Theme Colors, click White, Background 1, Darker 35% (fifth row, first option from the left). Point to Dashes, and then click Square Dot (third option from the top).Point to Weight, and then click 1 1/2 pt.

To reproduce the A on this slide, do the following:On the Insert tab, in the Text group, click Text Box, and then on the slide, drag to draw the text box.Enter A in the text box, select the text, and then on the Home tab, in the Font group, select Impact from the Font list, and then enter 140 in the Font Size box.On the Home tab, in the Paragraph group, click Align Text Left to align the text left in the text box. Select the text box. Under Drawing Tools, on the Format tab, in the bottom right corner of the WordArt Styles group, click the Format Text Effects dialog box launcher. In the Format Text Effects dialog box, click Text Fill in the left pane, select Gradient fill in the Text Fill pane, and then do the following:In the Type list, select Linear.Click the button next to Direction, and then click Linear Down (first row, second option from the left).Under Gradient stops, click Add or Remove until two stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 0%.Click the button next to Color, and then click White, Background 1 (first row, first option from the left).In the Transparency box, enter 50%.Select Stop 2 from the list, and then do the following:In the Stop position box, enter 85%.Click the button next to Color, and then click White, Background 1 (first row, first option from the left).In the Transparency box, enter 0%.Also in the Format Text Effects dialog box, click Text Outline in the left pane. In the Text Outline pane, select Solid line, click the button next to Color, and then click More Colors. In the Colors dialog box, on the Custom tab, enter values for Red: 49, Green: 133, Blue: 156.Also in the Format Text Effects dialog box, click Outline Style in the left pane. In the Outline Style pane, in the Width box, enter 2.5 pt. Also in the Format Text Effects dialog box, click Shadow in the left pane, and then do the following in the Shadow pane:Click the button next to Presets and then under Outer click Offset Diagonal Bottom Left (first row, third option from the left).In the Transparency box, enter 82%.In the Size box, enter 100%.In the Blur box, enter 8 pt.In the Angle box, enter 135.In the Distance box, enter 30 pt. Also in the Format Text Effects dialog box, click 3-D Rotation in the left pane. In the 3-D Rotation pane, under Rotation, in the Z box, enter 15.Under Drawing Tools, on the Format tab, in the WordArt Styles group, click Text Effects, point to Glow, and then do the following:Under Glow Variations, click Accent color 1, 8 pt glow (second row, first option from the left). Point to More Glow Colors, and then click More Colors. In the Colors dialog box, on the Custom tab, enter values for Red: 29, Green: 199, Blue: 244.

To reproduce the B on this slide, do the following:Select the text box. On the Home tab, in the Clipboard group, click the arrow under Paste, and then click Duplicate.Click in the second text box, delete A, and then enter B.Select the second text box. Under Drawing Tools, on the Format tab, in the bottom right corner of the WordArt Styles group, click the Format Text Effects dialog box launcher. In the Format Text Effects dialog box, click Text Fill in the left pane, select Gradient fill in the Text Fill pane, and then do the following:In the Type list, select Linear.Click the button next to Direction, and then click Linear Down (first row, second option from the left).Under Gradient stops, click Add or Remove until two stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 0%.Click the button next to Color, and then click White, Background 1 (first row, first option from the left).In the Transparency box, enter 50%.Select Stop 2 from the list, and then do the following:In the Stop position box, enter 85%.Click the button next to Color, click More Colors, and then in the Colors dialog box, on the Custom tab, enter values for Red: 198, Green: 217, Blue: 241.In the Transparency box, enter 0%.Also in the Format Text Effects dialog box, click Text Outline in the left pane. In the Text Outline pane, select Solid line, click the button next to Color, and then click More Colors. In the Colors dialog box, on the Custom tab, enter values for Red: 228, Green: 108, Blue: 10.Also in the Format Text Effects dialog box, click 3-D Rotation in the left pane. In the 3-D Rotation pane, under Rotation, in the Z box, enter 350.Under Drawing Tools, on the Format tab, in the WordArt Styles group, click Text Effects, point to Glow, point to More Glow Colors, and then click More Colors. In the Colors dialog box, on the Custom tab, enter values for Red: 255, Green: 144, Blue: 4.

To reproduce the C on this slide, do the following:Select the second text box. On the Home tab, in the Clipboard group, click the arrow under Paste, and then click Duplicate.Click in the third text box, delete B, and then enter C. Select the third text box. Under Drawing Tools, on the Format tab, in the bottom right corner of the WordArt Styles group, click the Format Text Effects dialog box launcher. In the Format Text Effects dialog box, click Text Fill in the left pane, select Gradient fill in the Text Fill pane, and then do the following:In the Type list, select Linear.Click the button next to Direction, and then click Linear Down (first row, second option from the left).Under Gradient stops, click Add or Remove until two stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 0%.Click the button next to Color, and then click White, Background 1 (first row, first option from the left).In the Transparency box, enter 50%.Select Stop 2 from the list, and then do the following:In the Stop position box, enter 85%.Click the button next to Color, click More Colors, and then in the Colors dialog box, on the Custom tab, enter values for Red: 198, Green: 217, Blue: 241.In the Transparency box, enter 0%.Also in the Format Text Effects dialog box, click Text Outline in the left pane. In the Text Outline pane, select Solid line, click the button next to Color, and then click More Colors. In the Colors dialog box, on the Custom tab, enter values for Red: 119, Green: 147, Blue: 60.Also in the Format Text Effects dialog box, click 3-D Rotation in the left pane. In the 3-D Rotation pane, under Rotation, in the Z box, enter 5.Under Drawing Tools, on the Format tab, in the WordArt Styles group, click Text Effects, point to Glow, point to More Glow Colors, and then click More Colors. In the Colors dialog box, on the Custom tab, enter values for Red: 168, Green: 224, Blue: 52.Drag the objects on the slide to position as needed on the curved line.

To reproduce the background on this slide, do the following: Right-click the slide background area, and then click Format Background. In the Format Background dialog box, click Fill in the left pane, select Gradient fill in the Fill pane, and then do the following:In the Type list, select Radial.Click the button next to Direction, and then click From Corner (fifth option from the left)Under Gradient stops, click Add or Remove until two stops appear in the drop-down list.Also under Gradient stops, customize the gradient stops that you added as follows:Select Stop 1 from the list, and then do the following:In the Stop position box, enter 0%.Click the button next to Color, and then under Theme Colors click White, Background 1 (first row, first option from the left).Select Stop 2 from the list, and then do the following: In the Stop position box, enter 100%.Click the button next to Color, click More Colors, and then in the Colors dialog box, on the Custom tab, enter values for Red: 178, Green: 179, Blue: 169.

Thank you101Eat healthy & Live healthy

Glowing neon tubes text with reflection(Intermediate)

To reproduce the effects on this slide, do the following: On the Home tab, in the Slides group, click Layout, and then click Blank.On the Insert tab, in the Text group, click Text Box, and then on the slide, drag to draw the text box.Enter text in the text box, select the text, and then on the Home tab, in the Font group, select Arial Rounded MT Bold from the Font list, select 60 from the Font Size list, and then click Bold.On the Home tab, in the Paragraph group, click Center to center the text in the text box.On the Home tab, in the Font group, click Character Spacing, and then click More Spacing. In the Font dialog box, on the Character Spacing tab, in the Spacing list, select Expanded. In the By box, enter 2.Select the text box. Under Drawing Tools, on the Format tab, in the bottom right corner of the WordArt Styles group, click the Format Text Effects dialog box launcher. In the Format Text Effects dialog box, click Text Fill in the left pane, select Gradient fill in the Text Fill pane, and then do the following:Click the button next to Preset colors, and then click Ocean (second row, second option from the left).In the Type list, select Linear.Click the button next to Direction, and then click Linear Diagonal (first row, first option from the left).In the Angle box, enter 45.Also in the Format Text Effects dialog box, click Text Outline in the left pane. In the Text Outline pane, select Solid line, click the button next to Color, and then under Theme Colors click Black, Text 1 (first row, second option from the left). Also in the Format Text Effects dialog box, click Outline Style in the left pane. In the Outline Style pane, in the Width box, enter 0.75 pt. Also in the Format Text Effects dialog box, click 3-D Format in the left pane, and then do the following in the 3-D Format pane:Under Bevel, click the button next to Top, and then under Bevel click Hard Edge (third row, third option from the left). Next to Top, in the Width box, enter 4 pt, and in the Height box, enter 0.8 pt.Under Depth, click the button next to Color, and then under Theme Colors click Black, Text 1 (first row, second option from the left). In the Depth box, enter 4.5 pt.Under Surface, click the button next to Material, and then under Translucent click Powder (first option from the left). Click the button next to Lighting, and then under Special click Glow (third option from the left). Under Drawing Tools, on the Format tab, in the WordArt Styles group, click Text Effects, point to Glow, and then under Glow Variations click Accent color 5, 8 pt glow (second row, fifth option from the left). Under Drawing Tools, on the Format tab, in the WordArt Styles group, click Text Effects, point to Reflection, and then under Reflection Variations click Half Reflection, 4 pt offset (second row, second option from the left). Drag the text box vertically on the slide to position it slightly above the middle.Select the text box. On the Home tab, in the Drawing group, click Arrange, point to Align, and then do the following:Click Align to Slide.Click Align Center.

To reproduce the background on this slide, do the following: Right-click the slide background area, and then click Format Background. In the Format Background dialog box, click Fill in the left pane. In the Fill pane, select Solid fill, and then click the button next to Color, and under Theme Colors click Black, Text 1 (first row, second option from the left).

Swosti education Bhubaneswar, Orissa, India

Education

Transcript of Swosti education Bhubaneswar, Orissa, India