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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 /> f -0 <br /> California Food Handler Card <br /> California Food Handler Training Certificate Program <br /> JANETTE KOSLOSKY <br /> 48 , <br /> DonaldYr o0.CEo <br /> Issue Date:11114/22 Confirmation#7502035 <br /> Expiration Date:11113/25 Verification Code:2022•NLKUVI <br /> 11 <br /> Temperatures to Remember <br /> 165°F ; <br /> Reheating <br /> for 15 seconds " - �; <br /> r k <br /> 1650E L <br /> Poultry for less than 1 sec <br /> (instantaneous) <br /> Ground Meats for 17 se155co nds <br /> 8 Main Allergens <br /> Fish&Seafood <br /> 145°F f; <br /> for 15 seconds <br /> Pork& Steak 145T Milk Eggs Fish Shellfish Nuts <br /> (whole cuts) for 15 seconds <br /> Fruit, veggies, etc. 135 F ---1 <br /> for Hot Holding no minimum time Soybeans(tofu) wheat Peanuts <br /> Temperature 41"F :- 135'F <br /> Danner Zone3 <br /> _-_ ­­1- _�•.-----=—j Cooling Methods Cooling Time <br /> Refrigerated Foods 41 OF <br /> r � Smaller Portions <br /> 'I— Sorting ` • > <br /> Frozen Foods 0')F* I Shallow Pana <br /> Ice water hath <br /> Add Ice directly Hours <br /> ice wand 1157 to 7TF within 2 hours <br /> 'M ilk Snell Eggs,and shelllish can be received at 70T l0 41°F within�hours <br /> 45'F They must be Grade A and Pasteunzod <br />