Food Safety Lessons: Lesson Two (page 7 of 9)

SafeFood Lesson 2 Page 7
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	Match: Format: Search: How to use this search

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

If in doubt...
throw it out! Listen to the Leftovers Jingle!
Music notes

Follow these steps to ensure safe handling of leftovers:

Wash hands before and after handling leftovers.

Divide hot leftovers into small units and store in shallow containers for quick cooling. Bacteria can grow rapidly during the cooling process.

Refrigerate leftover items immediately after service.

Reheat leftovers thoroughly to a temperature of 165°F. Bring soups, sauces and gravies to a rolling boil.

Don't keep leftovers more than 7 days.

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[Lesson One] [Lesson Two] [Lesson Three] [Lesson Four] [Introduction] [Glossary] [References] [Contact] [Food Safety Project]

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



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

	If in doubt... throw it out!	Listen to the Leftovers Jingle!
	Follow these steps to ensure safe handling of leftovers: Wash hands before and after handling leftovers. Divide hot leftovers into small units and store in shallow containers for quick cooling. Bacteria can grow rapidly during the cooling process. Refrigerate leftover items immediately after service. Reheat leftovers thoroughly to a temperature of 165°F. Bring soups, sauces and gravies to a rolling boil. Don't keep leftovers more than 7 days.

	Back	Next
	Back to top
	[Lesson One] [Lesson Two] [Lesson Three] [Lesson Four] [Introduction] [Glossary] [References] [Contact] [Food Safety Project]
	Copyright © 1997-2007 Food Safety Project, Iowa State University Extension