PRINTABLE
Food Safety Cheat Sheet 2026
Quick reference for food handler certification exams
Cooking Temperatures
| Food | Minimum Temp | Time |
|---|---|---|
| Poultry (chicken, turkey, duck) | 165°F (74°C) | 15 sec |
| Stuffing, stuffed meats, reheated food | 165°F (74°C) | 15 sec / 2 hrs |
| Ground meat (beef, pork) | 155°F (68°C) | 15 sec |
| Whole seafood, steaks, chops, eggs (immediate serve) | 145°F (63°C) | 15 sec |
| Fruits, vegetables, grains for hot holding | 135°F (57°C) | -- |
Temperature Danger Zone
41°F to 135°F (5°C to 57°C) — Bacteria multiply rapidly. Do not leave TCS food in this range for more than 4 hours total.
The 9 Major Food Allergens
- Milk
- Eggs
- Fish
- Crustacean Shellfish
- Tree Nuts
- Peanuts
- Wheat
- Soybeans
- Sesame
Handwashing Steps
- Wet hands with warm water (at least 100°F)
- Apply soap
- Scrub vigorously for 20 seconds (palms, backs, between fingers, under nails)
- Rinse under clean running water
- Dry with single-use paper towel or air dryer
Fridge Storage Order (Top to Bottom)
| Shelf | Food | Cook Temp |
|---|---|---|
| Top | Ready-to-eat food | N/A |
| 2nd | Fish & seafood | 145°F |
| 3rd | Whole cuts of beef, pork | 145°F |
| 4th | Ground meats | 155°F |
| Bottom | Poultry | 165°F |
Sanitizer Concentrations
| Sanitizer | Concentration | Water Temp | Contact Time |
|---|---|---|---|
| Chlorine (bleach) | 50-100 ppm | 75°F+ | 7 seconds |
| Quaternary Ammonium | 200-400 ppm | 75°F+ | 30 seconds |
| Iodine | 12.5-25 ppm | 68°F+ | 30 seconds |
Two-Stage Cooling
Stage 1: 135°F → 70°F within 2 hours
Stage 2: 70°F → 41°F within 4 hours
Total cooling: no more than 6 hours.
Stage 2: 70°F → 41°F within 4 hours
Total cooling: no more than 6 hours.
The Big 5 Foodborne Illnesses
- Norovirus
- Hepatitis A
- Salmonella Typhi
- Shigella spp.
- E. coli O157:H7
Employees with any Big 5 illness must be EXCLUDED from the food establishment.
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