1. Food Safety Control Points A step by step guide tells you what to do at each step in handling food to avoid food poisoning

2. 95% of All Food Borne Illness Is Preventable

3. gambler gamblergambler

4. Purchasing  Buy cold foods last, get it home fast

5. 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

6. Preparing  Keep it straight…don’t cross contaminate  Cross contamination - transferring bacteria from one source to another

7. Wash your hands  Hot, soapy water for 20 seconds before preparing food or after a visit to the bathroom.

9.  Use separate cutting boards, utensils, knives and dishes for raw meat products and cooked products

10. Cooking  Cook it well or time will tell

11. Cook meat to the proper temperature

12. Serving  Keep hot foods HOT and cold foods NOT

13. THE TWO HOUR RULE  Never leave food out for more than 2 hours

14. Handling leftovers  If in doubt, throw it out

15.  Don’t pack the refrigerator  Store large amounts of leftovers in small containers

17. Frightened ???? No need…. Protect yourself and your family from possible food poisoning, always choose, store, handle, and prepare food with care.

18. 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