<p> FNW Food Thermometer Take your time and draw a large thermometer on the paper provided. Use your notes from the “Home Food Safety Power Point” to put the correct temperatures the foods should be cooked and stored to on your thermometer. Refer to the chart on figure 6-6 in chapter 6 of the “Guide to Good Food” and mark temperatures from freezing to 200°. Identify the following temperatures on your thermometer:  Color the DANGER ZONE red 40 degrees to 140 degrees.  Mark the correct cooking temperatures for beef, pork, chicken, fish, and leftovers. (in your notes or the book)  Identify temperatures for refrigeration, freezing and reheating leftovers.  Make sure to place all of the elements in figure 6-6 on your thermometer. Turn your thermometers into the box when you are finished with them.</p><p>FNW Food Thermometer Take your time and draw a large thermometer on the paper provided. Use your notes from the “Home Food Safety Power Point” to put the correct temperatures the foods should be cooked and stored to on your thermometer. Refer to the chart on figure 6-6 in chapter 6 of the “Guide to Good Food” and mark temperatures from freezing to 200°. Identify the following temperatures on your thermometer:  Color the DANGER ZONE red 40 degrees to 140 degrees.  Mark the correct cooking temperatures for beef, pork, chicken, fish, and leftovers. (in your notes or the book)  Identify temperatures for refrigeration, freezing and reheating leftovers.  Make sure to place all of the elements in figure 6-6 on your thermometer. Turn your thermometers into the box when you are finished with them.</p><p>FNW Food Thermometer Take your time and draw a large thermometer on the paper provided. Use your notes from the “Home Food Safety Power Point” to put the correct temperatures the foods should be cooked and stored to on your thermometer. Refer to the chart on figure 6-6 in chapter 6 of the “Guide to Good Food” and mark temperatures from freezing to 200°. Identify the following temperatures on your thermometer:  Color the DANGER ZONE red 40 degrees to 140 degrees.  Mark the correct cooking temperatures for beef, pork, chicken, fish, and leftovers. (in your notes or the book)  Identify temperatures for refrigeration, freezing and reheating leftovers.  Make sure to place all of the elements in figure 6-6 on your thermometer. Turn your thermometers into the box when you are finished with them.</p>