Transcript Food Safety Control Points

Food Safety Control
Points
A step by step guide tells you what
to do at each step in handling food
to avoid food poisoning
95% of All Food Borne
Illness Is Preventable
gambler
Purchasing
 Buy cold foods last, get it home fast
Don’t Wait Refrigerate
 Frig temperature no higher than 40º
 Freezer temp – 0º
 Freeze meats that will not be used right
away
 NEVER defrost at room temperature
Preparing
 Keep it straight…don’t cross
contaminate
 Cross contamination - transferring
bacteria from one source to another
Wash your hands
 Hot, soapy water for 20 seconds before
preparing food or after a visit to the
bathroom.
 Use separate cutting
boards, utensils,
knives and dishes for
raw meat products
and cooked products
Cooking
 Cook it well or time will tell
Cook meat to the proper
temperature
Serving
 Keep hot foods HOT and cold foods NOT
THE TWO HOUR RULE
 Never leave food out for more than 2
hours
Handling leftovers
 If in doubt, throw it out
 Don’t pack the refrigerator
 Store large amounts of leftovers in small
containers
Frightened ????
No need…. Protect yourself and your
family from possible food poisoning,
always choose, store, handle, and
prepare food with care.
Government agencies
 CDC – Centers for Disease Control and
Prevention
 FSIS/USDA – Food Safety and
Inspection Service / United States Dept
of Agriculture
 FDA – Food and Drug Administration