Course Description: (2 hours credit) By studying this course, you should be able to: Explain why infants are at high risk for (Food Borne Illness) Create a plan for safe food shopping and transporting Analyze personal food storage habits and decide which, if any, will need to be changed Use effective handwashing techniques that are effective in combating FBI Fine tune your cleaning and food prep routines so that cross contamination is avoided and FBI risk is lowered.