BrandonY Consumer Control Points

By Reader1000+

  • 1. Purchasing

    1. buy meat and poultry last.
    2. Keep meat and poultry seperate.
    3. canned foods should not have dents in them
    4. don't buy cracked eggs
    5. check the sell by dates
    6. package cold things together.

  • 2. Storing

    1. Refridgerate food immediately.
    2. store meat in a plastic bag or plate.
    3. The Refridgerator should be no higher the 40 degrees farenheit.
    4. freezer should be no higher that 0 degrees farenheit.

  • 3. Preparing

    1. Wash hands with hot soapy water
    2. Thaw food in the fridge
    3. when in doubt throw it out.
    4. wash fruits and vegetables
    5. wash cutting boards and knives, or have more
    6. never put cooked food on a plate that had raw food on it.

  • 5. Cooking

    Cook thoroughly to kill bacteria
    use a meat thermometer (Should be around 165 to 212 degrees farenheit)
    Don't eat raw eggs
    FOR GROUND MEAT
    Grinding and processing spreads bacteria
    meat can come from many animals, more handling

  • 6. Serving

    Hot foods should be hot, cold foods should be cold
    Never leave food out for longer than two hours at room tempature

  • 7. Handling Leftovers

    Cool leftovers quickly
    Divide them into shallow containers to cool faster
    Reheat thoroughly