SafeFood Lesson 2 Page 6

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)


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Keep hot foods hot...
Cold foods cold!

Choose a serving style that will allow food to be served as quickly as possible, while maintaining temperatures below 41F (4C) or above 135F (60C).
  • Wash hands with soap and water before serving or eating food.
  • Don't leave potentially hazardous foods, raw or cooked, at room temperature longer than necessary and NEVER longer than 2 hours.
  • Keep hot foods above 135°F (60C) and cold foods below 41°F (4C).

  • Use designated utensils for each item.

  • Keep batches of food items separate.

  • For gatherings of large groups with self-service, place small amounts of product on the buffet at a time. The rest can be kept cold or hot, and the buffet replenished as needed.

  • Products that have been served to guests should not be reused.

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