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6 free downloads

Kitchen wall posters.
Print today. Hang tomorrow.

Download free food safety posters for your kitchen: handwashing reminders, manual dishwashing diagrams, cooking temperature charts, and allergen warnings — aligned with Health Canada and CFIA guidance, designed to inspector specs by a Public Health Inspector. Letter-size PDF or PNG, print-ready. Free, no signup.

Browse all posters → All resources
4.9 ★★★★★ 1,711 reviews
Health Canada & CFIA aligned
Printable kitchen wall posters for handwashing, dishwashing, cooking temperatures, and allergen safety in Canadian restaurants
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Hygiene & Sanitation Cooking & Temperature Priority Allergens

01Hygiene & sanitation posters

Handwashing and manual dishwashing — the sink-station posters every Canadian inspector verifies first.

3 downloads
★ Most downloaded
PDF Letter HANDWASHING STEPS 1 WET HANDS Warm running water 2 APPLY SOAP Liquid soap 3 SCRUB 20 SEC Palms, backs, fingers, nails 4 RINSE All soap removed 5 DRY Single-use paper towel
5 steps · 1 page · FREE

Handwashing Steps Poster

Soap, 20-second scrub, single-use paper towel. The poster every Canadian inspector wants to see above the sink.

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PNG Letter 3-COMPARTMENT SINK WASH 43°C + Detergent → RINSE Clear water Remove soap → SANITIZE 77°C / chem 45 sec min PROCESS: 1. Pre-scrape food residue 2. Wash → Rinse → Sanitize 3. Air-dry on clean rack Ontario Reg 493/17 · BC Food Premises Required for manual dishwashing
3 basins · 1 page · FREE

Manual Dishwashing - 3 Compartment Sink

Wash → Rinse → Sanitize. The 3-sink method every Canadian health inspector accepts as the manual dishwashing standard.

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PNG Letter 2-COMPARTMENT SINK WASH Hot soapy water 43°C minimum → RINSE + SANITIZE Chemical sanitizer Combined step PROCESS: 1. Pre-scrape food residue 2. Wash → Rinse + sanitize 3. Air-dry on clean rack For small-footprint operations Where space limits a 3rd basin
2 basins · 1 page · FREE

Manual Dishwashing - 2 Compartment Sink

Wash → Rinse + chemical sanitize. The 2-sink method for smaller kitchens where space limits a third basin.

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02Cooking & temperature posters

Health Canada internal cooking temperatures and the 4°C–60°C danger zone. Verified verbatim from canada.ca.

2 downloads
PNG Letter SAFE COOKING TEMPS Poultry pieces & ground 74°C Ground meat (beef, pork) 71°C Fish (fin fish) 70°C Whole cuts (steaks, roasts) 63°C Hot holding 60°C Cold hold ≤4°C · Hot hold ≥60°C Source: Health Canada
5 categories · 1 page · FREE

Safe Cooking Temperatures Chart

Health Canada minimum internal temperatures for poultry, ground meat, fish, whole cuts, and hot holding. Hang above the line.

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PNG Letter DANGER ZONE ≥60°C SAFE DANGER ZONE 4°C – 60°C ≤4°C SAFE
Visual chart · 1 page · FREE

Temperature Danger Zone Poster

The 4°C–60°C zone where bacteria multiply rapidly. The visual every line cook needs.

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03Common allergens

Health Canada's list of food allergens that must be disclosed. Verbatim from canada.ca and inspection.canada.ca.

1 download
★ Popular
PNG Letter COMMON ALLERGENS Health Canada EGGS MILK MUSTARD PEANUT SEAFOOD SESAME SOY SULPHITE TREE NUT WHEAT HEALTH CANADA + CFIA Always disclose. Never assume. Plus gluten sources & added sulphites (separate categories). Source: canada.ca + inspection.canada.ca
10 allergens · 1 page · FREE

Common Allergens in Food

Health Canada's official food allergens disclosure list. Hang in prep, line, and storage areas.

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For teams of 5+

Train the team behind the posters. Save up to 40%.

Bulk pricing on Food Handler, WHMIS, and FOODSAFE Level 1 certifications for entire restaurants and chains. Get your team certified with our Food Handler Certificate.

More from our resource library: daily operations checklists and logs, free food safety tools, and free food safety practice tests.

See bulk pricing → Annual plan