Consumer Control Points

  • Purchasing

    Purchasing

    -Purchase meat adnd poultry last
    -Keep meat and poultry seperate from other foods
  • Storing

    Storing

    -Refrigerate things as soon as you get home
    -Store meat in bags or on plates to prevent dripping
  • Preparing

    Preparing

    -Wash hand frequently
    -Wash cutting boards and knives before cutting a different food
  • Cooking

    Cooking

    -cook food thoroughly to destroy bacteria
    -Use a meat thermometer (165-212 degrees)
  • Serving

    Serving

    -Keep hot foods hot and cold foods cold
    -Don't leave food out for longer than 2 hours
  • Handling Leftovers

    Handling Leftovers

    -cool leftovers as quickly as possible
    -divide in shallow containers for quick cooling
  • Cleaning Up

    Cleaning Up

    -wash everything, including counters
    -Put washcloths, sponges, and towels in laundry