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Released on 30-07-2020

Food Preparation / Kitchen Safety Signs and Labels

Hand washing, wearing hairnets and gloves, cooking and storing food at proper temperatures, fire and heat safety procedures and food contamination are just a few of the hundreds issues you face if you operate a food prep area. Keep your employees and customers safe with the help of food prep and kitchen safety signs that clearly mark hazards and food prep rules.

  • Made in the USA with a protective laminate layer that resists moisture, abrasion, UV and chemicals

  • Choose aluminum, PVC plastic, vinyl label or magnetic backing

  • Available with English, Spanish or bilingual text, with or without graphic symbols

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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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COVID-19 Coronavirus Disease PRACTICE GOOD HYGIENE

CS553901
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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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HAND WASHING ONLY

ONE-31533
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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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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

NHE-15641
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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 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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KITCHEN STAFF ONLY

NHE-25115
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APRON REQUIRED

NHEP-15615
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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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THIS IS A FOOD PREPARATION AREA GLOVES, APRONS, HAIRNETS REQUIRED WASH HANDS KEEP YOUR STATION CLEAN

NHE-30515
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GLOVES MUST BE WORN WHEN DOING FOOD PREPARATION

NHEP-15622
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Important Don't pour grease down the drain

AWE-30527
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IF YOU HAVE A FOOD ALLERGY OR A SPECIAL DIETARY REQUIREMENT PLEASE INFORM A MEMBER OF THE HOSPITALITY TEAM THANK YOU

NHE-37840
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THIS IS NOT A HANDWASHING SINK

NHE-31912
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FOOD ALLERGIES? PLEASE LET US KNOW

NHE-33131
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MANUAL DISHWASHING PROCEDURES 1. SCRAPE 2. WASH 3. RINSE 4. SANITIZE 5. AIR DRY

NHEP-15730
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VEGETABLE PREP SINK ONLY

ONE-30470
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NO HAND WASHING FOR DISHES ONLY

ONE-31551
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VEGETABLE PREP SINK ONLY

NHEP-30470
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WASH RINSE SANITIZE THREE COMPARTMENT SINK

NHEP-15606
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PROPER THREE COMPARTMENT SINK WASH SEQUENCE AND PROCEDURE PRE-WASH * WASH * RINSE * SANITIZE * AIR DRY

NHE-15605
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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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THIS SINK FOR DISHWASHING ONLY

ONE-15591
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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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AVOID CONTAMINATION WASH YOUR HANDS

ONEP-1355
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PROPER HOLDING TEMPERATURES KEEP HOT FOODS HOT KEEP COLD FOODS COLD

NHEP-15640
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WASH

NHEP-13163
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PREP SINK ONLY

ONE-30505
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NO APRONS YOUR APRON SHOULD BE REMOVED AND HUNG IN THE BREAK ROOM BEFORE ENTERING

ONE-36146
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RESEARCH PURPOSES ONLY NOT FOR HUMAN CONSUMPTION

NHE-19428
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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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Hand washing only

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

ONE-30516
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WASH YOUR HANDS BEFORE HANDLING FOOD

NHEP-15610
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THREE COMPARTMENT SINK WASH RINSE SANITIZE HOT SOAPY WATER HOT CLEAN WATER 50 ppm CHLORINE OR 200 ppm QUAT. MINIMUM 95° F 75° F

NHEP-15604
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INEDIBLE NOT FOR HUMAN CONSUMPTION

ONE-31849
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Secure hair close to head or under cap

ANEP-5750
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HAIRNETS REQUIRED

NHEP-15617
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FOOD PREPARATION SINK ONLY

ONE-30458
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Avoid contamination Wash your hands

ANEP-1355
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FOOD PREPARATION AREA VEGETABLES ONLY

NHE-15583
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SANITIZE

NHEP-13165
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STAFF ONLY FOOD CODE REGULATION

NHEP-19996
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THIS SINK FOR MOP CLEANING ONLY

ONE-31865
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FREEZER

ONE-31841
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Required: Gowning face mask, safety glasses, bouffant cap, beard cover*, coverall, sleeves, gloves and boot covers/shoe covers (*if applicable)

ASEP-36392
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FOOD PREPARATION AREA RAW FISH ONLY

ONEP-15582
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THIS SINK FOR FOOD EQUIPMENT ONLY

ONEP-15588
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WARNING IN CASE OF APPLIANCE FIRE, USE THIS EXTINGUISHER AFTER FIXED SUPPRESSION SYSTEM HAS BEEN ACTUATED. - PRECAUCIÓN EN CASE DE INCENDIO DE ALGÚN APARATO, UTILICE ESTE EXTINTOR DESPUÉS DE QUE ELSISTEMA FIJO DE SUPRESIÓN AUTOMÁTICO HAYA SIDO ACTIVADO.

NHB-18196
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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

ANE-30447
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THIS IS NOT A HANDWASHING SINK

ONE-31912
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FOOD NOT FOR HUMAN CONSUMPTION

OWE-16659
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HAND WASHING ONLY

NHEP-31544
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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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OVEN SAFETY EMPLOYEES MUST BE FULLY AND SUITABLY TRAINED BEFORE USING THIS EQUIPMENT USERS MUST BE WARNED REGARDING THE DANGERS AND KEPT UNDER CONSTANT SUPERVISION UNTIL FULLY COMPETENT HOT SURFACES MUST BE CLEARLY INDICATED BY WARNING SIGNS ALWAYS USE THE PROTECTIVE OVEN GLOVES PROVIDED WHEN OPENING THE OVEN DOOR AND TRANSFERRING TRAYS, LOOK OUT FOR OTHER STAFF DISCONNECT FROM MAIN ELECTRICAL SUPPLY AND ALLOW TO COOL BEFORE CLEANING REPORT ALL EQUIPMENT FAILURES IMMEDIATELY TO THE STORE MANAGER DO NOT USE DEFECTIVE EQUIPMENT SWITCH OFF OVEN WHEN NOT IN USE

NHE-15719
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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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SECURE HAIR CLOSE TO HEAD OR UNDER CAP

ONEP-5750
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FOR HUMAN FOOD ONLY

ONE-30481
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FOR DISHES ONLY NO HAND WASHING

NHEP-26605
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KITCHEN STAFF ONLY

NHEP-25115
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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

ONEP-30522
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EMPLOYEES MUST WASH HANDS ONCE IN BATHROOM AND USE SANITIZER KITCHEN BEFORE RESUMING BACK TO WORK

NHE-26701
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Oven is very hot Do not touch

ANE-30493
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PREP SINK ONLY

NHE-30505
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SANITIZE

NHE-13165
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WASH HANDS BEFORE HANDLING OR EATING FOOD

ONEP-26590
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Food not for human consumption

AWEP-16659
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KITCHEN CLOSED DUE TO ILLNESS I'M SICK OF COOKING

NHEP-15704
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MEAT WASHING ONLY

ONE-30460
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IF YOU HAVE FOOD ALLERGIES OR SENSITIVITIES, PLEASE ASK FOR A COMPLETE LIST OF INGREDIENTS IN YOUR ORDER

NHE-37846
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FOOD OR DRINK ALLOWED IN THIS REFRIGERATOR

ONEP-9582
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Notice Hairnet required beyond this point

ANE-30488
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KEEP HOT FOODS HOT! MAINTAIN HOT FOODS AT A HOLDING TEMPERATURE OF 135°F OR HOTTER

NHEP-15638
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NO SMOKING NO DRINKING NO EATING IN FOOD PREPARATION OR FOOD HANDLING AREA

NHEP-15634
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KEEP COLD FOODS COLD! MAINTAIN COLD FOODS AT A HOLDING TEMPERATURE OF 41°F OR COLDER

NHEP-15639
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RAW MEAT ONLY

NHEP-15600
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NO SMOKING NO DRINKING NO EATING IN FOOD PREPARATION OR FOOD HANDLING AREA

NHE-15634
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This sink for hand washing only

ANE-15587
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DO NOT LEAVE ICE SCOOP IN ICE BIN

NHEP-31796
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RINSE

NHE-13164
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FOOD GRADE LUBRICANTS ONLY

OCE-32270
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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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VEGETABLE PREP SINK ONLY

ONEP-30470
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WARNING IN CASE OF APPLIANCE FIRE, USE THIS EXTINGUISHER AFTER FIXED SUPPRESSION SYSTEM HAS BEEN ACTUATED

NHEP-18193
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FOOD HYGIENE WASH ONLY HANDS HERE

NHE-26654
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FOOD ALLERGIES? PLEASE LET US KNOW

NHE-33131_PRP
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HAND WASHING ONLY

ONE-31544
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THIS SINK FOR HAND WASHING ONLY

ONE-15587
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KITCHEN EMPLOYEES ONLY SLIP HAZARD SAFETY SHOES REQUIRED BEYOND THIS POINT

ONEP-36141
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CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS

NHEP-33130
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DIRTY SINK

ONE-31794
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No hand washing in this sink

ANE-31570
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