1. Sanitation & FBI (Food Bourne Illnesses)

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. BEST WAY TO DEFEND AGAINST SPREADING INFECTION!

4. When do I need to wash my hands?
Wash hands BEFORE you COOK and EAT!
AFTER you use the restroom, touching raw meat, sneezing/coughing, touching non-kitchen items

6. Food Bourne Illnesses
1. Definition: Illness that results from eating contaminated foods and cannot detected from appearance or smell.
About 76 Million Illnesses
325,000 Hospitalizations
5,000 deaths in U.S.

7. How can it be prevented? Wash hands for minimum of 20 seconds!
Clean & Sanitize after preparing food items (cutting boards, equipment, utensils, thermometers, contact with raw meat)
Use HOT, soapy water!
Store raw meat covered. Where?
Don’t eat pink ground beef, raw eggs
NEVER place cooked food on plate that has had raw meat on it.

8. Other Preventors Bulging/Dented Cans
Stinky food= “When in doubt, throw it out!”
Keep clothes/hair away
Story

9. Bacteria Growth 3 Conditions Moisture Food Warmth
Cross-contamination is the transfer of harmful bacteria from one food to another.

10. Groups! Each group will pick a FBI out of a bag (Sticker Color)
Info Sheet & Cardstock
-Salmonella
-Staph
-Hepatitis
-Botulism
-Ecoli
The group will read the information and create a pleasing brochure about their illness. The brochure is to inform others about the FBI in a 1 minute presentation.
Fill out chart on pg. 4 in study guide– Brochures need to have enough info for the chart! (Sources, Symptoms, Preventions)

11. What else?
Other Preventers of FBI’s include following guidelines with temperatures, thawing, cooling, holding, and reheating. . .

12. Temperatures: Danger Zone: 40-140, 41-135 degrees F
Freezer: 0 degrees F
Refrigerator: 40F or less
Ground Meat: F
Poultry: F
Holding Hot Foods: 140 F
To reheat food: 165 F
Use clean thermometer to check temps.
Cook eggs until yolks are FIRM!

13. Holding, Cooking ,Reheating:
Keep hot foods hot and colds food cold!
Foods shouldn’t be in danger zone for more than 2 hours.
Place food in shallow containers and refrigerate immediately!
Air in the fridge and freezer needs to move to keep things cool. Leave space around containers.
When in doubt, ____ __ ___!

14. Thawing Safest way= In the fridge! Never defrost at room temperature
You can thaw in the microwave, BUT. . .
Can thaw in sink IF it’s full of cold water running water

15. Washing Dishes VERY important!!!!!!!!!!!!
Creates safe work environment
Prevents invasion of rodents and insects
Wash dishes in the following order:
1. Glassware
2. Flatware/Silverware
3. Dishware
4. Kitchen Tools
5. Pots and Pans

16. Steps to Washing Dishes:
1. Throw away or rinse any food off of dishes
2. Fill one sink with HOT, soapy water
3. Fill one sink with plain hot water
4. Wash dishes in soapy water, then rinse all soap away in the plain hot water
5. Place clean dishes on a drying rack or dry with a clean towel

17. Assignment #2
The Danger Zone!
Fill out during Presentations!

18. Glo-Germ Cold water for 10 seconds- Salmonella
Cold water for 20 seconds- Staph
Warm water w/soap for 10 seconds- Hepatitis
Warm water w/soap for 20 seconds- Botulism
Warm water for 20 seconds- Ecoli
Turn in worksheet to basket after results!

19. Botulism: bottles & babies
Source
Improperly canned foods
Honey
Symptoms
Affects nervous system
Double vision
Not able to speak or swallow

20. E-Coli Sources Symptoms Undercooked ground beef
Un-pasteurized milk & juice
Fecal matter & infected soil
Symptoms
Cramps
Diarrhea
Nausea
Vomiting
Fever

21. Hepatitis A Source Symptoms Fecal matter Fever Loss of appetite Nausea
Vomiting
Jaundice

22. Salmonella Source Symptoms Fresh poultry Raw eggs Cramps Diarrhea
Nausea
Chills
Fever
Headache

23. Staphylococci Source Symptoms
Human skin, nose & throat; passed by not washing hands
Symptoms
Nausea
Vomiting
Diarrhea