Retail Food Protection Industry Educational Materials
Do your food employees understand what an important role they play in protecting public health?
How to use the Posters/Storyboards to show the consequences of not following good food safety procedures
These posters/storyboards are designed to enhance food safety training efforts at the retail level by helping food employees understand the important role they play in protecting public health. For example, these posters/storyboards could be posted in food preparation areas where the behavior occurs, used for training, and food safety discussion. During the discussion you can determine whether the employees understood the key message in the poster by asking some focused open-ended questions.
They are available in nine different languages, including Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.
These materials are not copyrighted. You may post these materials on your website and distribute them freely. We kindly ask, however, that you credit FDA when using or posting the materials.
Available Materials
Educational Posters for Retail Food Employees
These posters/storyboards are designed to enhance food safety training efforts at the retail level by helping food employees understand the important role they play in protecting public health. They are available in nine different languages, including Arabic, English, Hindi, Korean, Russian, Simplified Chinese, Traditional Chinese, Spanish, and Vietnamese.
These materials are not copyrighted. You may post these materials on your website and distribute them freely. We kindly ask, however, that you credit FDA when using or posting the materials.
No Bare Hand Contact with Ready-to-Eat Food
|
Use Gloves or Utensils |
Don't Let What Happened to Me, Happen to You |
A Foodborne Illness Outbreak |
|---|---|---|
| Hindi PDF (2.91MB) | Hindi PDF (3.08MB) | Hindi PDF (2.87MB) |
| Korean PDF (3.20MB) | Korean PDF (3.26MB) | Korean PDF (2.98MB) |
| Russian PDF (2.77MB) | Russian PDF (2.75MB) | Russian PDF (2.45MB) |
| Simplified Chinese PDF (2.85MB) | Simplified Chinese PDF (2.91MB) | Simplified Chinese PDF (2.54MB) |
| Spanish PDF (3.18MB) | Spanish PDF (3.20MB) | Spanish PDF (2.90MB) |
| Traditional Chinese PDF (2.87MB) | Traditional Chinese PDF (2.92MB) | Traditional Chinese PDF (2.56MB) |
| Vietnamese PDF (2.78MB) | Vietnamese PDF (2.79MB) | Vietnamese PDF (2.49MB) |
| Arabic PDF (2.88MB) | Arabic PDF (1.8MB) | Arabic PDF (9.8KB) |
Employee Health
Proper Hand Washing
|
Don't Let What Happened to Me, Happen to You |
|---|
| Hindi PDF (3.08MB) |
| Korean PDF (3.26MB) |
| Russian PDF (2.75MB) |
| Simplified Chinese PDF (2.91MB) |
| Spanish PDF (3.20MB) |
| Traditional Chinese PDF (2.92MB) |
| Vietnamese PDF (2.79MB) |
| Arabic PDF (1.8MB) |
Prevention of Cross-Contamination
Proper Hot Holding of Time-Temperature Control for Safety Foods
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Why It's Important to Keep Hot Foods Hot |
|---|
| Korean PDF (598KB) |
| Russian PDF (619KB) |
| Simplified Chinese PDF (520KB) |
| Spanish PDF (535KB) |
| Traditional Chinese PDF (595KB) |
| Vietnamese PDF (664KB) |
| Arabic PDF (3.5KB) |
| Hindi PDF (347KB) |
Proper Cooling of Time-Temperature Control for Safety Foods
|
Why It's Important to Cool Food Properly Version 1 – limited text |
Why It's Important to Cool Food Properly Version 2 – storyboard with text |
Cool Food Properly to Prevent Foodborne Illness |
|---|---|---|
| Korean PDF (888KB) | Korean PDF (619KB) | Korean PDF (1.70MB) |
| Russian PDF (526KB) | Russian PDF (571KB) | Russian PDF (123MB) |
| Simplified Chinese PDF (524KB) | Simplified Chinese PDF (631KB) | Simplified Chinese PDF (1.15MB) |
| Spanish PDF (492KB) | Spanish PDF (537KB) | Spanish PDF (1.16MB) |
| Traditional Chinese PDF (1.78MB) | Traditional Chinese PDF (7.46MB) | Traditional Chinese PDF (2.22MB) |
| Vietnamese PDF (1.50MB) | Vietnamese PDF (914KB) | Vietnamese PDF (1.15MB) |
| Arabic PDF (4.5KB) | Arabic PDF (6.2KB) | Arabic PDF (8.6KB) |
| Hindi PDF (392KB) |
Proper Cooking
|
Cooking Temperature for Beef |
Cooking Temperature for Turkey |
|---|---|
| Korean PDF (6.5MB) | Korean PDF (6.5MB) |
| Russian PDF (6.5MB) | Russian PDF (22MB) |
| Simplified Chinese PDF (6.5MB) | Simplified Chinese PDF (22MB) |
| Spanish PDF (6.5MB) | Spanish PDF (22MB) |
| Traditional Chinese PDF (6.5MB) | Traditional Chinese PDF (22MB) |
| Vietnamese PDF (6.5MB) | Vietnamese PDF (22MB) |
Proper Date Marking of Time-Temperature Control for Safety Foods