1. How to Prevent FBI Review

2. Steps to Washing Hands! STEP 1: Use HOT running water STEP 2: Apply SOAP STEP 3: Wash vigorously for AT LEAST 20 seconds/sing a song! STEP 4: Rinse away the soap and germs STEP 5: DRY with HOT air dryer or single use towel

3. WASHING YOUR HANDS IS THE BEST WAY TO DEFEND AGAINST SPREADING INFECTION!!

4. When do I need to wash my hands? Before you cook Before you eat After you eat After you use the restroom After touching raw meat After sneezing/coughing After touching any non-kitchen item

5. What Else? Other preventers of FBI’s include following guidelines with temperatures, thawing, cooling, holding, and reheating…..

6. Temperatures: Danger Zone: 41-135 F Freezer: 0 F Refrigerator: 40 F or less Ground Meat: 160 F Poultry: 165 F Holding Hot Foods: 140 F Reheating Foods: 165 F Use a clean thermometer Cook eggs until yolks are FIRM

7. Thawing Safest way is in the fridge Never defrost at room temperature Can thaw in sink if it is full of cold running water. –Why cold?

8. Washing Dishes Very important!!! –Creates a safe work environment –Prevents invasion of rodents and insects

9. Salmonella A.Found In: RAW POULTRY AND EGGS Fish Unpasteurized Milk B.Symptoms: Headaches Diarrhea Cramps Vomiting

10. E. Coli A.Found In: UNDERCOOKED GROUND BEEF Unpasteurized Milk Improperly handled or stored foods Contaminated Water B.Symptoms: Severe bloody diarrhea Cramps Fever

11. Staphylococcus (Staph) A.Found In: HUMAN MUCOUS (Sneezing, Coughing, etc.) Spoiled starchy foods (potatoes, cake fillings, etc.) B.Symptoms: Nausea Vomiting Diarrhea Severe Cramping

12. Botulism A.Found In: IMPROPERLY CANNED FOODS Soil Contaminated Water B.Symptoms: Weakness Constipation Double Vision Difficulty Breathing Impaired Speech

13. Hepatitis A A.Found In: FECES (Poop) Improper hand washing after using the restroom B.Symptoms: Flu-like symptoms Vomiting Severe Diarrhea

14. Steps to Washing Hands! STEP 1: Use HOT running water STEP 2: Apply SOAP STEP 3: Wash vigorously for AT LEAST 20 seconds/sing a song! STEP 4: Rinse away the soap and germs STEP 5: DRY with HOT air dryer or single use towel

15. WASHING YOUR HANDS IS THE BEST WAY TO DEFEND AGAINST SPREADING INFECTION!!

16. When do I need to wash my hands? Before you cook Before you eat After you eat After you use the restroom After touching raw meat After sneezing/coughing After touching any non-kitchen item

17. What Else? Other preventers of FBI’s include following guidelines with temperatures, thawing, cooling, holding, and reheating…..

18. Temperatures: Danger Zone: 41-135 F Freezer: 0 F Refrigerator: 40 F or less Ground Meat: 160 F Poultry: 165 F Holding Hot Foods: 140 F Reheating Foods: 165 F Use a clean thermometer Cook eggs until yolks are FIRM

19. Thawing Safest way is in the fridge Never defrost at room temperature Can thaw in sink if it is full of cold running water. – Why cold?

20. Washing Dishes Very important!!! – Creates a safe work environment – Prevents invasion of rodents and insects

21. Salmonella A.Found In: RAW POULTRY AND EGGS Fish Unpasteurized Milk B.Symptoms: Headaches Diarrhea Cramps Vomiting

22. E. Coli A.Found In: UNDERCOOKED GROUND BEEF Unpasteurized Milk Improperly handled or stored foods Contaminated Water B.Symptoms: Severe bloody diarrhea Cramps Fever

23. Staphylococcus (Staph) A.Found In: HUMAN MUCOUS (Sneezing, Coughing, etc.) Spoiled starchy foods (potatoes, cake fillings, etc.) B.Symptoms: Nausea Vomiting Diarrhea Severe Cramping

24. Botulism A.Found In: IMPROPERLY CANNED FOODS Soil Contaminated Water B.Symptoms: Weakness Constipation Double Vision Difficulty Breathing Impaired Speech

25. Hepatitis A A.Found In: FECES (Poop) Improper hand washing after using the restroom B.Symptoms: Flu-like symptoms Vomiting Severe Diarrhea