Lesson Two: What are Consumer Control Points? (continued)
Don't wait... Refrigerate!	Listen to the Jingle!
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.
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