Kitchen Food Safety Checklist Poster — Bilingual (English/Spanish) 18" x 24"
SKU: SFCHECKP
Kitchen Food Safety Checklist Poster — Bilingual (English / Spanish), 18" x 24"
Put food safety on the wall where the food is made. This bilingual poster works as both staff training and an everyday checklist, organized around the four bases every kitchen has to cover — Clean, Separate, Cook, Chill — plus a storage & rotation section.
What it covers
- Clean — handwashing (when & how), wash-rinse-sanitize food-contact surfaces, gloves for guest food, hair covered, never store food on the floor
- Separate — keep raw meat, poultry, seafood & eggs away from ready-to-eat foods; separate boards & utensils; store raw below and away
- Cook — safe internal temperatures (poultry 165°F, ground meats 160°F, beef/pork/veal/lamb & fish 145°F, egg dishes 160°F, leftovers 165°F), reheat leftovers to 165°F, danger zone 40–140°F
- Chill — cold at 40°F/freezer 0°F, the 2-hour rule (1 hour over 90°F), thaw & marinate only in the fridge, cool in shallow containers
- Store, Date & Rotate (FIFO) — label & date, keep food covered, storage maximums, first-in-first-out
- A QR code to the official FoodSafety.gov guide
- Perfect commercial kitchen food safety poster everyone can understand
Details: 18" x 24", full color, bilingual (English / Spanish). Based on FoodSafety.gov (USDA · FDA · CDC) guidance. Great for restaurant and institutional kitchens, school foodservice, contract foodservice, nursing homes, culinary programs, and food-handler training. For education only — follow your local health department's requirements.
Frequently Asked Questions
Who is this for?
Restaurant and institutional foodservice, school and contract foodservice, nursing homes, culinary programs, and food-handler trainers.
What grade or age level is it for?
Adult staff training, and usable in high school and college culinary programs.
How is it used?
An 18 x 24 inch bilingual wall poster and everyday checklist for commercial and institutional kitchens.
What does it teach?
Clean, Separate, Cook, and Chill, plus store-date-rotate (FIFO) and safe cooking and holding temperatures.
What guidelines does it reference?
FoodSafety.gov guidance from USDA, FDA, and CDC.
What products pair well with it?
The Food Safety stickers and bookmarks.
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