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

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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