Description

Businesses create flyers to gain attention for a message or an announcement. Flyers, which usually are a single page in length, are an inexpensive means of reaching an audience. Many flyers, however, go unnoticed because they are designed poorly.

The project in this module follows generally accepted design guidelines and uses Microsoft Word to create the flyer shown in Figure 1–1. This colorful, eye-catching flyer is intended to convey proper handwashing techniques to food service employees at a campus or school cafeteria. The flyer, which will be hung above every sink in the kitchen and restroom areas, contains a digital picture of an employee washing his hands. The headline on the flyer is large and colorful to draw attention into the text. The body copy below the headline briefly describes the purpose of handwashing, along with a numbered list that highlights how to wash hands and a bulleted list that concisely describes when to wash hands. The signature line of the flyer identifies a website that employees can visit for additional handwashing tips. Some words in the flyer are in a different color or further emphasized so that they stand apart from the rest of the text on the flyer. Finally, the page border nicely frames and complements the contents of the flyer.A flyer features a photo and text related to the importance of washing hands. The page has a colored page border, and the Headline, Wash your hands! is written in capital letters within a colored box. Text in the flyer reads as follows: Washing your hands with soap and water can decrease outbreaks of foodborne illness because it can prevent (prevent is in italics) spreading germs from your hands to food. How? (Followed by a numbered list) 1. Wet (wet is in bold typeface) hands with clean, running water, and apply soap. 2. Lather (lather is in bold typeface) hands (palms, backs, below nails, between fingers, around thumbs) by rubbing them together with the soap. 3. Scrub (scrub is in bold typeface) hands for at least 20 seconds. 4. Rinse (rinse is in bold typeface) soap off hands under clean, running water. 5. Dry (dry is in bold typeface) hands well using a clean towel or an air dryer. A digital picture shows a person washing hands. Below the photo, the text reads as follows: When? (Followed by a bulleted list) Before, during, and after preparing food After eating, coughing, sneezing, or using a tissue After using or assisting someone in the restroom After touching an animal, animal feed, or animal waste After handling dirty equipment or garbage The signature line reads, visit w w w dot Food workers dot com for additional hand washing tips. Text above and below the digital picture is labeled as Body copy.