Food
FDA Oral Culture Learner Project - Educational Materials for Retail Food Employees
FDA's Oral Culture Learner Project provides materials and methods to help food employees understand the reasons why following proper food safety practices is important to prevent illnesses, deaths, and loss of income and reputation resulting from food-related outbreaks. The materials have been designed for oral culture learners, which research has shown most food employees to be.
Available Materials
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.
Materials will soon be available that address cooking, cold holding, date marking, approved sources, and chemical use and storage.
No Bare Hand Contact with Ready-to-Eat Food
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| हिंदी (Hindi PDF, 2.91MB) | हिंदी (Hindi PDF, 3.08MB) | हिंदी (Hindi PDF, 2.87MB) |
| 한국 (Korean PDF, 3.20MB) | 한국 (Korean PDF, 3.26MB) | 한국 (Korean PDF, 2.98MB) |
| русский язык (Russian PDF, 2.77MB) | русский язык (Russian PDF, 2.75MB) | русский язык (Russian PDF, 2.45MB) |
| 简体中文 (Simplified Chinese PDF, 2.85MB) | 简体中文 (Simplified Chinese PDF, 2.91MB) | 简体中文 (Simplified Chinese PDF, 2.54MB) |
| Español (Spanish PDF, 3.18MB) | Español (Spanish PDF, 3.20MB) | Español (Spanish PDF, 2.90MB) |
| 繁體中文 (Traditional Chinese PDF, 2.87MB) | 繁體中文 (Traditional Chinese PDF, 2.92MB) | 繁體中文 (Traditional Chinese PDF, 2.56MB) |
| Việt (Vietnamese PDF, 2.78MB) | Việt (Vietnamese PDF, 2.79MB) | Việt (Vietnamese PDF, 2.49MB) |
| العربية (Arabic PDF, 2.88MB) | العربية (Arabic PDF, 1.8MB) | العربية (Arabic PDF, 9.8KB) |
Employee Health
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| हिंदी (Hindi PDF, 2.48MB) | हिंदी (Hindi PDF, 3.08MB) | हिंदी (Hindi PDF, 2.76MB) | हिंदी (Hindi PDF, 5.82MB) | हिंदी (Hindi PDF, 1.48MB), ) |
| 한국 (Korean PDF, 2.76MB) | 한국 (Korean PDF, 3.26MB) | 한국 (Korean PDF, 2.83MB) | 한국 (Korean PDF, 6.10MB) | 한국 (Korean PDF, 1.53MB |
| русский язык (Russian PDF, 2.31MB), | русский язык (Russian PDF, 2.75MB) | русский язык (Russian PDF, 2.27MB) | русский язык (Russian PDF, 5.07MB) | русский язык (Russian PDF, 1.02MB), |
| 简体中文 (Simplified Chinese PDF, 2.45MB), | 简体中文 (Simplified Chinese PDF, 2.91MB) | 简体中文 (Simplified Chinese PDF, 2.39MB) | 简体中文 (Simplified Chinese PDF 5.71MB) | 简体中文 (Simplified Chinese PDF, 1.11MB) |
| Español (Spanish PDF, 2.76MB) | Español (Spanish PDF, 3.20MB) | Español (Spanish PDF, 2.70MB) | Español (Spanish PDF, 5.46MB) | Español (Spanish PDF, 1.49MB) |
| 繁體中文 (Traditional Chinese PDF, 2.38MB) | 繁體中文 (Traditional Chinese PDF, 2.92MB) | 繁體中文 (Traditional Chinese PDF, 2.45MB) | 繁體中文 (Traditional Chinese PDF, 5.75MB) | 繁體中文 (Traditional Chinese PDF, 1.13MB) |
| Việt (Vietnamese PDF, 2.33MB) | Việt (Vietnamese PDF, 2.79MB) | Việt (Vietnamese PDF, 2.34MB) | Việt (Vietnamese PDF, 5.70MB) | Việt (Vietnamese PDF, 1.078MB) |
| العربية (Arabic PDF, 2.7MB) | العربية (Arabic PDF, 1.8MB) | العربية (Arabic PDF, 9.9KB) | العربية (Arabic PDF, 8.7KB) | العربية (Arabic PDF, 1MB) |
Proper Handwashing
Prevention of Cross-Contamination
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| 한국 (Korean PDF, 7.69MB) | 한국 (Korean PDF, 728MB) | 한국 (Korean PDF, 1020KB) | 한국 (Korean PDF, 1.20MB) |
| русский язык (Russian PDF, 511KB) | русский язык (Russian PDF, 692KB) | русский язык (Russian PDF, 621KB) | русский язык (Russian PDF, 586KB) |
| 简体中文 (Simplified Chinese PDF, 532KB) | 简体中文 (Simplified Chinese PDF, 708KB) | 简体中文 (Simplified Chinese PDF, 630KB) | 简体中文 (Simplified Chinese PDF 567KB) |
| Español (Spanish PDF, 504KB) | Español (Spanish PDF, 700KB) | Español (Spanish PDF, 625KB) | Español (Spanish PDF, 530KB) |
| 繁體中文 (Traditional Chinese PDF, 1.58MB) | 繁體中文 (Traditional Chinese PDF, 1.85MB) | 繁體中文 (Traditional Chinese PDF, 648KB) | 繁體中文 (Traditional Chinese PDF, 1.86MB) |
| Việt (Vietnamese PDF, 867KB) | Việt (Vietnamese PDF, 1.45MB) | Việt (Vietnamese PDF, 985KB) | Việt (Vietnamese PDF, 2.45MB) |
| العربية (Arabic PDF, 2.8KB) | العربية (Arabic PDF, 8.8KB) | العربية (Arabic PDF, 8.6KB) | العربية (Arabic PDF, 4.1KB) |
Proper Hot Holding of Time-Temperature Control for Safety Foods
Proper Cooling of Time-Temperature Control for Safety Foods
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| 한국 (Korean PDF, 888KB) | 한국 (Korean PDF, 619KB) | 한국 (Korean PDF, 1.70MB) |
| русский язык (Russian PDF, 526KB) | русский язык (Russian PDF, 571KB) | русский язык (Russian PDF, 123MB) |
| 简体中文 (Simplified Chinese PDF, 524KB) | 简体中文 (Simplified Chinese PDF, 631KB) | 简体中文 (Simplified Chinese PDF, 1.15MB) |
| Español (Spanish PDF, 492KB) | (Español Spanish PDF, 537KB) | Español (Spanish PDF, 1.16MB) |
| 繁體中文 (Traditional Chinese PDF, 1.78MB) | 繁體中文 (Traditional Chinese PDF, 7.46MB) | 繁體中文 (Traditional Chinese PDF, 2.22MB) |
| Việt (Vietnamese PDF, 1.50MB) | Việt (Vietnamese PDF, 914KB) | Việt (Vietnamese PDF, 1.15MB) |
| العربية (Arabic PDF, 4.5KB) | العربية (Arabic PDF, 6.2KB) | العربية (Arabic PDF, 8.6KB) |
Proper Cooking
(Materials Coming Soon!)
Proper Cold Holding and Date Marking of Time-Temperature Control for Safety Foods
(Materials Coming Soon!)
Approved Food Sources
(Materials Coming Soon!)
Proper Use and Storage of Chemicals
(Materials Coming Soon!)
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