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Congratulations! <br />Your Food Handler Card is included below for you to download and print. <br />California Food Handler Card <br />California Food Handler Training Certificate Program <br />BRITNEY HUSSMAN <br />AJAR <br />O aldYoo CEO <br />\` laaw Daft: 04721122 Canffm tlon a 738"77 <br />�l <br />Expiration f1•ta: O4/15126 VMflodbn Coda: 2022411111MI.M <br />Temperatures to Remember <br />Temperature e ° <br />Danger zone 41 F - 1350F <br />Refrigerated Foods 41 °F* <br />Frozen Foods OOF* <br />'Milk, Shell Eggs, and shellfish can be received at <br />45°F. They must be Grade A and Pasteurized. <br />8 Main Allergens <br />4W C <br />Eggs Fish steel" Nuts <br />„Y <br />Soybeans (tofu) Wheat Peanuts <br />Cooling Methods <br />Smaller Portions <br />_— Stirring <br />Shallow pane <br />Ice water bath <br />l Add Ice directly <br />Ice wand <br />Cooling Mime <br />O <br />Hours <br />135'F to 701 within hours <br />70-F to 41°F within hours <br />Reheating <br />165°F <br />for 15 seconds Use cliff <br />165°F <br />Poultry <br />for less than 1 sec <br />(instantaneous) <br />155°F <br />Ground Meats <br />for 17 seconds <br />Fish & Seafood <br />1450F <br />for 15 seconds <br />Pork & Steak <br />1450F Milk <br />(whole cuts) <br />for 15 seconds <br />Fruit, veggies, etc. <br />135°F <br />for Hot Holding <br />no minimum time <br />Temperature e ° <br />Danger zone 41 F - 1350F <br />Refrigerated Foods 41 °F* <br />Frozen Foods OOF* <br />'Milk, Shell Eggs, and shellfish can be received at <br />45°F. They must be Grade A and Pasteurized. <br />8 Main Allergens <br />4W C <br />Eggs Fish steel" Nuts <br />„Y <br />Soybeans (tofu) Wheat Peanuts <br />Cooling Methods <br />Smaller Portions <br />_— Stirring <br />Shallow pane <br />Ice water bath <br />l Add Ice directly <br />Ice wand <br />Cooling Mime <br />O <br />Hours <br />135'F to 701 within hours <br />70-F to 41°F within hours <br />