SafeFood
Lesson 2

About
the
Lessons
One
Two
Three
Four

What's bugging you?

What are consumer control points:  

Who is FAT TOM?

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

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Lesson Two: What are Consumer Control Points?

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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.


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