Kitchen Food Safety Checklist Poster — Bilingual (English / Spanish), 12" x 18"

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

Details: 12" x 18", 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.