Jason Tew Consumer Control Points

By creepy crawler 32

  • Purchasing

    1. You want to buy meat, and pultry last.
    2. Keep meat seperate from other foods.
    3. Do not want to get canned foods that have dents in them.
    4. Never buy cracked eggs.
    5. Check sell by date.
    6. Package cold things togather.

  • Storing

    1. Refrigerate as soon as you get home.
    2. Store meat in container or bag so the juices dont drip.
    3. Keep refrigerator no higher than 40
    4. Keep freezer no higher than 0

  • Preparing

    1. Wash hands with warm water and soap before and after dealing with meat and eggs.
    2. Thaw foods in refrigerator.
    3. When in doubt throw it out.
    4. Wash your fuits and vegatables.
    5. Wash cutting board and knife inbetween uses.
    6. Never put cooked food on plate that has had uncooked meat.

  • Cooking

    1. Cook food thoughly to destroy bacteria.
    2. Use meat thermometer when dealing with meat.
    3. Dont eat raw eggs.

  • Serving

    1. Keep hot foods hot and keep cold ffods cold. 2.Bacteria grows best between 45 and 140
    2. Never kee potential hazards out at room temp for more than 2 hours.

  • Handling Leftovers

    1. Cool leftovers as fast as possible.
    2. Put in shallow containers for uicker cooling.
    3. Reheat thoroughly.