In The Kitchen…

 Causes ◦ Contaminants (Bacteria, Viruses, Organisms)  Symptoms ◦ Stomach Cramps ◦ Diarrhea ◦ Fatigue ◦ Headache ◦ Fever ◦ Vomiting

 Salmonella ◦ Raw or Undercooked Eggs, Raw Milk, Undercooked Meat or Poultry.  Staphylococcus (Staph Infection) ◦ Ham, Meat, Poultry Products, Cream-Filled Pastries, Cheese, Potatoes and Meat Salads.  E. Coli ◦ Undercooked Ground Meats, Unpasteurized Milk, Cheese  Botulism ◦ Vegetables, Fruits, Meat, Fish & Poultry Products

 Rest  Drink Liquids  If severe symptoms see your doctor ASAP.

 Clean ◦ Wash Hand for 20 Seconds!  Separate ◦ Cross-Contamination: Separate cooked and ready-to-eat foods from raw foods! ◦ FIFO: First In First Out Rule!  Cook ◦ DANGER ZONE: 40˚F – 140˚F!!  Chill ◦ 2 Hour Rule!!! ◦ Do Not Thaw & Refreeze Food!

 Poisonings ◦ Keep products away from kids. ◦ Wash items thoroughly.  Cuts ◦ Wash and store separately.  Burns & Fires ◦ Turn pan handles in. ◦ Baking soda for grease fire!!!! ◦ Watch your sleeves. ◦ Fire extinguisher.

 Falls ◦ Be careful for rugs! ◦ Wipe up spills! ◦ Do not spray cooking spray on the floor!  Shock ◦ No metal in plugs!  Choking ◦ Chew your food! ◦ Avoid talking or laughing when eating!

 Cuts ◦ Apply pressure, Wash toughly, Bandage.  Burns ◦ Apply cold water or ice.  Falls ◦ Treat cuts, Check for broken bones.  Choking ◦ Heimlich