Food Temperature Chart Handouts for Restaurant and Food Service Staff - 9" x 12" Stack of 50

Key Features

• Safe minimum internal temperatures: USDA food safety temperatures for freezing, refrigeration, meat, poultry, holding temperatures, reheating, and the danger zone.
• Food handler and staff training: Give one to every new hire, food handler class student, or volunteer so the temperatures go home with them.
• For restaurants and commercial kitchens: Post at prep stations in restaurants, cafeterias, catering kitchens, food trucks, and culinary classrooms.
• Stack of 50: 9x12 handouts printed one side on 100# glossy paper with UV coating.

Learning Objectives and Benefits:

• Food safety poster defines all of the up-to-date, proper temperatures for food safety from the USDA.
  • Freezer and long term freezer storage
  • Proper refrigerator temperature range
  • Whole meat versus ground meat
  • Proper poultry temperature
  • Reheating leftovers and casseroles
  • Meat temperatures
  • Danger zone
  • Ultra danger zone
  • 1-2 hour throw it out for danger zone
  • Holding hot foods
  • Boiling at sea level and altitude
    
• Great addition to your kitchen, restaurant, cafeteria, classroom and any food preparation area where you need to remind everyone about proper temperatures for food preparation. Perfect for commercial kitchens.
• Includes icons and colors for easy understanding
• Stack of 50, printed one side, 9" x 12" 100# glossy paper with UV coating, packaged in a shrink-wrapped stack
• Temperatures and tips from Cheryle Jones Syracuse, MS. Read more of Cheryle's advice in our blog - click blog above.
• Source: USDA
• References and more information URLs given, too
• Great for kitchen areas and small places, great as a classroom handout or handout for your clients in foodservice.

Target population: In English, for general audiences, ages 12 - 100