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Safe Food Handling

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CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS

NHE-33130
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FOOD ALLERGY NOTICE PLEASE BE ADVISED THAT FOOD PREPARED HERE MAY CONTAIN THESE INGREDIENTS: MILK, EGGS, WHEAT, SOYBEAN, PEANUTS, TREE NUTS, FISH AND SHELLFISH

NHE-15660
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REFRIGERATOR GUIDELINES STORE RAW AND COOKED ITEMS SEPARATELY REMOVE WRAPPING FROM RAW MEAT AND STORE IN SUITABLE CLEAN CONTAINER STORE RAW MEAT BELOW OTHER FOOD STORE STRONG SMELLING FOOD IN A SUITABLE AIRTIGHT CONTAINER DO NOT STORE FOOD IN OPEN TINS OR CARDBOARD BOXES DO NOT STORE HOT FOODS IN REFRIGERATOR ARRANGE FOOD TO ALLOW FOR CIRCULATION OF AIR

NHEP-15722
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REFRIGERATOR ETIQUETTE DO CLEAN UP SPILLS IMMEDIATELY CLOSE DOOR COMPLETELY DON'T MOVE OR TAKE ITEMS THAT ARE NOT YOURS LEAVE ITEMS FOR EXTENDED PERIODS OF TIME ADJUST TEMPERATURE SETTINGS

NHE-15950
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THIS IS NOT A HANDWASHING SINK

NHE-31912
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FOOD PREPARATION SINK ONLY

ONE-30458
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HAND WASHING ONLY

NHEP-31588
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NO HAND WASHING IN THIS SINK

ONEP-31570
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PROPER HOLDING TEMPERATURES KEEP HOT FOODS HOT KEEP COLD FOODS COLD MAINTAIN HOT FOODS AT A TEMPERATURE OF 135° OR HOTTER MAINTAIN COLD FOODS AT A TEMPERATURE OF 41° OR COLDER

NHEP-15641
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DEEP FREEZER GUIDELINES ONLY FOODS THAT ARE SUPPLIED FROZEN ARE ALLOWED TO BE KEPT IN DEEP FREEZER PACKAGE FOOD ADEQUATELY TO PREVENT FREEZER BURN ORGANIZE DEEP FREEZER TO ENSURE PROPER STOCK ROTATION AND USAGE DEFROST REGULARLY AND CLEAN THOROUGHLY NEVER RE-FREEZE FOOD NEVER STORE FOOD ON THE FLOOR MAINTAIN TEMPERATURE OF 0° F (-18° C) CHECK REGULARLY

NHE-15721
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HAND WASHING ONLY

ONE-31533
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THIS IS A FOOD PREPARATION AREA GLOVES, APRONS, HAIRNETS REQUIRED WASH HANDS KEEP YOUR STATION CLEAN

ONEP-30516
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REFRIGERATOR GUIDELINES STORE RAW AND COOKED ITEMS SEPARATELY REMOVE WRAPPING FROM RAW MEAT AND STORE IN SUITABLE CLEAN CONTAINER STORE RAW MEAT BELOW OTHER FOOD STORE STRONG SMELLING FOOD IN A SUITABLE AIRTIGHT CONTAINER DO NOT STORE FOOD IN OPEN TINS OR CARDBOARD BOXES DO NOT STORE HOT FOODS IN REFRIGERATOR ARRANGE FOOD TO ALLOW FOR CIRCULATION OF AIR

NHE-15722
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PROPER THREE COMPARTMENT SINK WASH SEQUENCE AND PROCEDURE PRE-WASH * WASH * RINSE * SANITIZE * AIR DRY

NHEP-15605
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FOOD ALLERGY NOTICE PLEASE BE ADVISED THAT FOOD PREPARED HERE MAY CONTAIN THESE INGREDIENTS: MILK, EGGS, WHEAT, SOYBEAN, PEANUTS, TREE NUTS

OWE-30447
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Food allergy notice Please be advised that food prepared here may contain these ingredients: Milk, eggs, wheat, soybean, peanuts, tree nuts

AWE-30447
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FOOD ALLERGY NOTICE PLEASE BE ADVISED THAT FOOD PREPARED HERE MAY CONTAIN THESE INGREDIENTS: MILK, EGGS, WHEAT, SOYBEAN, PEANUTS, TREE NUTS, FISH AND SHELLFISH

NHEP-15660
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NO FOOD OR DRINKS TO BE STORED IN THIS REFRIGERATOR MEDICATIONS ONLY

ONEP-35056
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Employees Must Wash Hands Before Returning to Work

CS872521
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WHEN TO WASH YOUR HANDS BEFORE YOU HANDLE FOOD OR PUT ANYTHING IN YOUR MOUTH AFTER YOU COUGH, SNEEZE OR BLOW YOUR NOSE AFTER YOU USE THE BATHROOM AFTER ANY CONTACT WITH GERMS OR DIRT HOW TO WASH YOUR HANDS WET HANDS WITH WARM WATER APPLY A GENEROUS AMOUNT OF SOAP FOR 30 SECONDS SCRUB ALL PARTS OF YOUR HANDS AND YOUR WRISTS RINSE AND DRY COMPLETELY OR USE AN ALCOHOL BASED HAND SANITIZER AND RUB UNTIL HANDS ARE DRY

NHE-26657
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CONSUMER ADVISORY CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE RISK OF FOODBORNE ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS

NHE-33129
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COVID-19 Coronavirus Disease PRACTICE GOOD HYGIENE

CS553901
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CONSUMER ADVISORY CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE RISK OF FOODBORNE ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS

NHEP-33129
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Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry or shellfish reduces the risk of foodborne illness Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked

ANE-30522
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FOOD ALLERGIES? PLEASE LET US KNOW

NHE-33131
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FOOD ONLY REFRIGERATOR

ONEP-30478
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THIS IS NOT A HANDWASHING SINK

NHEP-31912
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THOROUGHLY COOKING FOODS OF ANIMAL ORIGIN SUCH AS BEEF, EGGS, FISH, LAMB, MILK, POULTRY OR SHELLFISH REDUCES THE RISK OF FOODBORNE ILLNESS INDIVIDUALS WITH CERTAIN HEALTH CONDITIONS MAY BE AT HIGHER RISK IF THESE FOODS ARE CONSUMED RAW OR UNDERCOOKED

ONE-30522
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THIS SINK FOR MOP CLEANING ONLY

ONEP-31865
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WASH RINSE SANITIZE THREE COMPARTMENT SINK

NHEP-15606
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KNIFE SAFETY SELECT THE RIGHT KNIFE FOR THE TASK KEEP BLADES SHARPENED AND HANDLES IN GOOD CONDITION ALWAYS USE A CUTTING BOARD CUT DOWNWARDS WITH FIRM EVEN PRESSURE, AWAY FROM THE BODY CLEAN KNIVES IMMEDIATELY AFTER USE STORE KNIVES SAFELY IN BLOCK OR RACK NEVER TRY TO CATCH A FALLING KNIFE

NHE-15728
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STOP WASH HANDS BEFORE TOUCHING CLEAN DISHES

NHEP-31598
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CLEAN SINK

ONE-30474
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PERSONS WITH PEANUT RELATED ALLERGIES SHOULD TAKE CAUTION WHILE WORKING IN THIS AREA

NHE-15659
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CLEAN SINK

NHE-30473
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MICROWAVE OVEN SAFETY DO NOT LOOK CLOSELY INTO OVEN WHEN IT IS SWITCHED ON PEOPLE WITH HEART PACEMAKERS MUST NOT USE THIS OVEN METAL CONTAINERS SUCH AS TIN FOIL MUST NOT BE PLACED IN THIS OVEN

NHE-15725
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IMPORTANT DON'T POUR GREASE DOWN THE DRAIN

ONE-30527
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PLEASE REMOVE ALL JEWELRY BEFORE COMMENCING WORK

NHEP-15623
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HAIRNETS & BEARD COVERS REQUIRED IN THIS AREA - EN ESTA ÁREA SE REQUIERE UTILIZAR REDECILLAS PARA EL PELO Y CUBRIRSE LA BARBA

ONB-3405
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WASTE DISPOSAL SAFETY POWER SUPPLY MUST BE SWITCHED OFF / DISCONNECTED AT MAINS BEFORE CLEANING FOOD WASTE MUST BE FREE FROM BONES, CUTLERY AND OTHER DEBRIS BEFORE DISPOSAL IF MACHINE JAMS, POWER SUPPLY MUST BE ISOLATED BEFORE EXAMINATION, APPROPRIATE HAND PROTECTION MUST BE WORN

NHE-15724
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PREP SINK ONLY

NHE-30505
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THIS IS A PEANUT AND TREE NUT FREE ZONE

NHEP-15657
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NO HAND WASHING IN THIS SINK

NHE-31606
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