SafeFood Lesson 2 Page 3

Introduction Lesson 1
What's
bugging
you?
Lesson 2
What are
Consumer
Control
Points?
Lesson 3
Where is the
DANGER
ZONE?
Lesson 4
Who is
FAT TOM?

Contact
Glossary
References

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Food Safety Lessons Introduction Lesson One: Whats Bugging You? Lesson Two: What are Consumer Control Points? Lesson Three: Where is the Danger Zone? Lesson Four: Who is FAT TOM? Glossary of Terms Food Safety References Contact the Food Safety Project Team

Lesson Two: What are Consumer Control Points?
(continued)


Don't wait...
Refrigerate!

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Proper storage maintains quality and prevents contamination from unintentional and intentional sources.
  • Wash hands as soon as you return home.

  • Refrigerate or freeze meat, fish and poultry immediately. Freezers should be 0° F.

  • Refrigerate dairy products immediately. Refrigerator temperature should be below 41° F.
  • Store meat, fish and poultry in plastic bags or on a plate, and place on lowest shelf of refrigerator to prevent raw juices from dripping onto other foods.
  • Wash hands with soap and water for 15 seconds before and after handling raw meat, poultry or seafood products.
  • Store canned goods in a cool, clean, dry place. Put recent purchases in back of older items.

  • Store fresh produce appropriately. Most should be refrigerated and not washed until time to use. Washing with running water is sufficient.


Copyright 1997-2007 Food Safety Project, Iowa State University Extension