FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with...

10
1

Transcript of FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with...

Page 1: FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with soap and water prior to handling or serving fresh fruits and vegetables to students."

1

Page 2: FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with soap and water prior to handling or serving fresh fruits and vegetables to students."

2

Page 3: FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with soap and water prior to handling or serving fresh fruits and vegetables to students."

3

Page 4: FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with soap and water prior to handling or serving fresh fruits and vegetables to students."

4

Page 5: FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with soap and water prior to handling or serving fresh fruits and vegetables to students."

5

Page 6: FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with soap and water prior to handling or serving fresh fruits and vegetables to students."

6

Page 7: FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with soap and water prior to handling or serving fresh fruits and vegetables to students."

7

Page 8: FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with soap and water prior to handling or serving fresh fruits and vegetables to students."

8

Page 9: FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with soap and water prior to handling or serving fresh fruits and vegetables to students."

9

Page 10: FFVP 2013-2014 Training Manual - Part 3 - Michigan · 2016. 2. 26. · Wash ha nds thoroughly with soap and water prior to handling or serving fresh fruits and vegetables to students."

10