Consumer Control Points

By ashleyb17

  • 1. Purchasing

    Purchase meat and poultry last.
    Keep meat, and poultry seperate from other foods.

  • Purchase meat and poultry last.

  • Keep meat, and poultry seperate from other foods.

  • 2. Storing

  • refridgerate as soon as you get home

  • Store meat on plastic bags, or on paper plates to prevent dripping in refridgerater.

  • 3. preparing

  • Thaw foods in refridgerator.

  • Never put cooked food on a plate that previously held raw meat.

  • 4. Cooking

  • cook food thoroughly to destroy bacteria.

  • Use a meat thermometor. (165-212 degrees)

  • 5. Serving

  • Keep hot foods hot, cold foods cold.

  • Bacteria can grow between 45 and 140 degrees.

  • 6. Handling Left Overs

  • Cool left overs A.S.A.P.

  • Reheat thoroughly.