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PA205- 3 9q113 <br />Congratulations! <br />Your Food Handler Card is included below for you to download and print. <br />Your full-size certificate is on the next page. <br />California Food Handler Card <br />California Food Handler Training Certificate program <br />GEORGE M DALE <br />bonald Ym.CEo <br />Issue Date: 06106122 Confirmation # 7496583 <br />Expiration Date: 06/05/15 Verification Code: 2022-ULXVAU <br />Temperatures to Remember <br />R <br />Reheating <br />1650F <br />Milk Eggs Fish Shellfish <br />Nuts <br />for 15 seconds <br />165°F <br />_ <br />Poultry <br />for less than 1 sec <br />(instantaneous) <br />155 <br />Ground Meats <br />for 17 seconds <br />Fish & Seafood <br />1450F <br />for 15 seconds <br />Pork & Steak <br />145°F <br />(whole cuts) <br />for 15 seconds <br />Fruit, veggies, etc. 135°F <br />for Hot Holding no minimum time <br />Temperature <br />Danger Zone 41°F - 135°F <br />Refrigerated Foods 41 °F* <br />Frozen Foods OeF* <br />'Milk, Shell Eggs, and shellfish can be received at <br />45°F. They must be Grade A and Pasteurized. <br />6 Main Allergens <br />Soybeans (tofu) Wheat Peanuts <br />Cooling Methods Cooling Time <br />Smaller Portions O <br />Stirring <br />Shallow pans <br />Ice water bath urs <br />• Add Ice directly Ho <br />Ice wand <br />ksli <br />13VF to 70'F within 2 hours <br />70'F to 41'F wIthln 4 hours <br />Ml <br />Milk Eggs Fish Shellfish <br />Nuts <br />Soybeans (tofu) Wheat Peanuts <br />Cooling Methods Cooling Time <br />Smaller Portions O <br />Stirring <br />Shallow pans <br />Ice water bath urs <br />• Add Ice directly Ho <br />Ice wand <br />ksli <br />13VF to 70'F within 2 hours <br />70'F to 41'F wIthln 4 hours <br />