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6 Premier Food Safety <br /> ti <br /> O.,J(l California Food Handler Card <br /> C,,,.,rend H.mdln,Tr.nnmq nvufr„v.Pmgrnm <br /> NATHAN DUONG <br /> AJAn <br /> 5ocoC)yg � VWMdvou:cEc <br /> Issue Date. 11122'22 ConNmadon•7647299 <br /> Ez,,w,on DMI, 11;21125 Verification Code:202241TWLYX <br /> Temperatures to RememberSite <br /> PLO <br /> Reheating <br /> 165 F <br /> for 15 seconds �! <br /> 1650F <br /> Poultry for less than 1 sec <br /> (instantaneous) 1 <br /> Ground Meats 1550F <br /> for 17 seconds 8 Main Allergens <br /> a. <br /> Fish&Seafood 1450F �E <br /> for 15 seconds eK <br /> Pork&Steak 1450F Milk Eggs Fish Shellfish Nuts <br /> (whole cuts) for 15 seconds <br /> Fruit,veggies, etc. 1350F <br /> �J <br /> for Hot Holding no minimum time Soybeans(tofu) Wheat Peanuts <br /> Temperature 41"F 135'1 <br /> Danger Zone <br /> Cooling Methods Cooling Time <br /> Refrigerated Foods 41°F* <br /> c_ • Smiler Poniona O <br /> oOF* , Stirring • <br /> Frozen Foods Shallow Pana <br /> • Ice water bath <br /> Add Ice directly Hours <br /> 'Milk,Shell Eggs,and shellfish can be received at Ice wand 135-F to 7VF within 2 hours <br /> 45°F.They must be Grade A and Pasteurized. 70°F to 41'F within+hours <br /> S <br /> CERTIFICATE OF COMPLETION IP Premier Food <br /> IS AWARDED TO <br /> NATHAN DUONG <br /> FOR SUCCESSFUL COMPLETION OF THE <br /> California Food Handler Training <br /> Certificate Program <br /> THIS COURSE SUCCESSFULLY MEETS THE REQUIREMENTS FOR THE <br /> CALIFORNIA FOOD HANDLER CARD <br /> Issue Date: <br /> AAB Expiration Date: 11/21125 <br /> ANSI'. : - .1,1..11.10111 Donald 00 <br /> Confirmation#7843299 <br /> A C C R E 0 1 T E 0 <br />