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National Food Safety Education Month. September 2002.
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Thermy® Graphics

Graphics

Graphic art on this page is offered in two formats -- JPG (or JPEG) and EPS.

  • JPG files are suitable formats for web pages, word processing documents, etc.
  • EPS files are high-resolution formats. Files in this format may be too large to fit on a standard floppy disk. We suggest having your printing professional download the files from this site, or saving them to a computer hard drive (space permitting), high-capacity disk (e.g., Zip® or Jaz®), or writable CD. (Note: your system's download manager may show the file extension EPS as PS.) For your convenience, EPS files are provided as self-extracting compressed files. Help for ZIP and EXE files.

Thermy (TM) character.

(available inJPG or EPS; 184 kb, 535 kb uncompressed.)

Thermy (TM) character in Black & White.

(available in JPG.)

Thermy (TM) character with colored background.

(available in JPG or EPS; 192 kb, 627 kb uncompressed.)

Thermy (TM) character with FSIS logo.

(available in JPG or EPS; 188 kb, 571 kb uncompressed.)

Alternate design of Thermy (TM) character.

(available in JPG or EPS; 160 kb, 666 kb uncompressed.)

Thermy (TM) is the messenger of a national consumer education campaign of the USDA/FSIS designed to promote the use of food thermometers.

(available in JPG.)

Thermy (TM) with chicken pieces on a grill.

(available in JPG or EPS; 2.3 Mb, 3.6 Mb uncompressed.)

Thermy (TM) with hamburgers in a frying pan.

(available in JPG or EPS; 1.6 Mb, 2.6 Mb uncompressed.)

Thermy (TM) with a ham in a roasting pan.

(available in JPG or EPS; 940 kb, 3.7 Mb uncompressed.)

Thermy (TM) with a pan of leftover lasagne in front of a microwave.

(available in JPG or EPS; 1.5 Mb, 5.1 Mb uncompressed.)

Thermy (TM) with a quiche.

(available in JPG or EPS; 1.6 MB, 3.7 Mb uncompressed.)

Thermy (TM) with a steak on a grill.

(available in JPG or EPS; 2.8 Mb, 7.3 Mb uncompressed.)

Thermy (TM) with a turkey in a roasting pan.

(available in JPG or EPS; 3.0 Mb, 7.5 Mb uncompressed.)

    

 

* Distributed May 2002 for use in September 2002 as part of the International Food Safety Council's National Food Safety Education Month.

  
   

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