SafeFood Lesson 2 Page 4

Introduction Lesson 1
Lesson 2
What are
Lesson 3
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Food Safety Lessons Introduction Lesson One: Whats Bugging You? 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?

Keep it straight...
Don't cross-contaminate!

Food can cause illness when conditions in the environment encourage bacterial growth.
  • Proper handwashing is the most important prevention step!
  • Don’t let juices from raw meat, poultry or seafood come in contact with cooked foods or foods that will be eaten raw, such as fruits or salad ingredients.
  • Wash hands, counters, equipment, utensils and cutting boards with soap and hot water immediately after use.
  • Thaw foods in the refrigerator, never at room temperature. Plan ahead!.
  • A microwave oven can be used to thaw food but food should be cooked immediately.
  • Wash and rinse cutting boards and knives between uses, especially after cutting raw meat. Wash with hot, soapy water and rinse thoroughly with hot water. A spray disinfectant can be used to sanitize. Air dry items because dish towels can cross-contaminate other surfaces.

  • Do not use cutting boards with cracks and crevices, as these provide a place for bacteria to grow.

  • Keep pets off counters and tables and away from food preparation areas. Wash hands after touching your pets.

  • Use disposable dish clothes and towels or wash after each meal. Sponges and clothes are vehicles for contamination of surfaces. Sponges can be placed on top shelf of dishwasher for cleaning.

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