Lesson Two: What are Consumer Control Points? Introduction

SafeFood Lesson 2	About the Lessons	One	Two	Three	Four


		What's bugging you?	What are Consumer Control Points?	Where is the DANGER ZONE?	Who is FAT TOM?
	Introduction	Lesson 1	Lesson 2	Lesson 3	Lesson 4
Contact References Glossary Get the free RealAudio plug-in to hear the jingles!	Match: Format: Search: How to use this search

Lesson Two: What are Consumer Control Points?

Listen to the Jingle

Topics in this lesson include:

Purchasing

Storage

Preparation

Cooking

Serving

Handling leftovers

Introduction
Food Safety information for consumers, educators, and those working in the food service industry. The information is based on recommendations found in Food Code 2005. Food Code 2005 represents the most recent science-based information about good food safety.

This lesson focuses on the application of Hazard Analysis Critical Control Point (HACCP) principles to prevent foodborne illness. You will be introduced to "Consumer Control Points," from purchase through use of leftovers, and work your way through the Consumer Control Point Kitchen.
Consumer Control Points are critical points when foods are susceptible to contamination from foodborne pathogens.

When it comes to food safety
YOU
control these points...
The Food Safety Project Team has created a bookmark with clever slogans as a handy reminder of the six Consumer Critical Points covered in Lesson Two.

Back to Lesson 1

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

Lesson Two: What are Consumer Control Points?
Listen to the Jingle	Topics in this lesson include: Purchasing Storage Preparation Cooking Serving Handling leftovers
Introduction Food Safety information for consumers, educators, and those working in the food service industry. The information is based on recommendations found in Food Code 2005. Food Code 2005 represents the most recent science-based information about good food safety. This lesson focuses on the application of Hazard Analysis Critical Control Point (HACCP) principles to prevent foodborne illness. You will be introduced to "Consumer Control Points," from purchase through use of leftovers, and work your way through the Consumer Control Point Kitchen. Consumer Control Points are critical points when foods are susceptible to contamination from foodborne pathogens. When it comes to food safety YOU control these points... The Food Safety Project Team has created a bookmark with clever slogans as a handy reminder of the six Consumer Critical Points covered in Lesson Two.

Back to Lesson 1	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