consumer control oints By jrichyrich212 Jan 20, 2014 Keep meet and poultry seperate from other foods. -Keep meet and poultry seperate from other foods -Canned foods should be free f dets, cracks, or bulges Jan 20, 2014 Canned foods should be free of cracks, dents, or bulges Period: Jan 20, 2014 to Jan 21, 2014 Purchasing Jan 21, 2014 Refrigerate as soon as you get home Jan 21, 2014 Storemeet in plastic bags or on a plate to preventdrippingin refrigerator Period: Jan 21, 2014 to Jan 22, 2014 Storing Jan 22, 2014 When in doubt, throw it out Jan 22, 2014 Wash cutting boards and knives with soap and warm water between usesfor different foods Period: Jan 22, 2014 to Jan 23, 2014 Preparing Jan 23, 2014 Cookfood thoroughly to destroy bacteria Jan 23, 2014 Use a meat thermometer(165-212 degrees) Period: Jan 23, 2014 to Jan 24, 2014 Cooking Jan 24, 2014 Keep hot foods hot and cold foods cold- bacteria grows best between 45and 145 degrees Jan 24, 2014 Never leave potentioal hazardous food out at room temperature longer than 2 hours Period: Jan 24, 2014 to Jan 25, 2014 Serving Jan 25, 2014 Cool leftovers as soon as possible Jan 25, 2014 Reheat leftovers thoroughly Period: Jan 25, 2014 to Jan 26, 2014 Handling leftovers