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Raw Or Undercooked Foods

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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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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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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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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

ANEP-30522
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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

NHE-30522
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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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CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS

NHEP-33130
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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

NHEP-30522
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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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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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PROPER HOLDING TEMPERATURES KEEP HOT FOODS HOT KEEP COLD FOODS COLD

NHE-15640
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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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KEEP COLD FOODS COLD! MAINTAIN COLD FOODS AT A HOLDING TEMPERATURE OF 41°F OR COLDER

NHE-15639
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KEEP HOT FOODS HOT! MAINTAIN HOT FOODS AT A HOLDING TEMPERATURE OF 135°F OR HOTTER

NHE-15638
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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 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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COOK FOODS TO PROPER TEMPERATURE AND ENSURE THAT FOOD IS OUT OF THE TEMPERATURE DANGER ZONE

NHE-15637
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RAW MEAT ONLY

NHEP-15600
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FOOD PREPARATION AREA RAW FOOD ONLY

NHE-15579
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FOOD PREPARATION AREA RAW FOOD ONLY

ONEP-15579
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FOOD PREPARATION AREA RAW FOOD ONLY

NHEP-15579
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FOOD PREPARATION AREA RAW FOOD ONLY

ONE-15579
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FOOD PREPARATION AREA RAW MEAT ONLY

ONEP-15580
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FOOD PREPARATION AREA RAW FISH ONLY

ONEP-15582
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FOOD PREPARATION AREA RAW MEAT ONLY

NHE-15580
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FOOD PREPARATION AREA RAW FISH ONLY

NHE-15582
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Food preparation area Raw meat only

ANE-15580
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FOOD PREPARATION AREA RAW MEAT ONLY

ONE-15580
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FOOD PREPARATION AREA RAW FISH ONLY

ONE-15582
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DO NOT STORE RAW AND COOKED FOOD TOGETHER

NHEP-15627
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DO NOT STORE RAW AND COOKED FOOD TOGETHER

NHE-15627
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CHILLED AND FROZEN FOODS CHECK CONDITIONS OF ALL DELIVERIES READ AND RECORD TEMPERATURES REFRIGERATE IMMEDIATELY AFTER EACH DELIVERY CHECK AND RECORD ALL REFRIGERATION TEMPERATURES REGULARLY ENSURE USE BY AND BEST BEFORE DATES ARE ADHERED TO FOLLOW STOCK ROTATION PROCEDURES REPORT REFRIGERATION PROBLEMS IMMEDIATELY

NHE-15729
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PROPER HOLDING TEMPERATURES KEEP HOT FOODS HOT KEEP COLD FOODS COLD

NHEP-15640
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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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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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KEEP COLD FOODS COLD! MAINTAIN COLD FOODS AT A HOLDING TEMPERATURE OF 41°F OR COLDER

NHEP-15639
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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 BARE CONTACT WITH RTE FOODS USE GLOVES, UTENSILS, ETC.

ONE-30524
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NO BARE CONTACT WITH RTE FOODS USE GLOVES, UTENSILS, ETC.

NHE-30523
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NO BARE CONTACT WITH RTE FOODS USE GLOVES, UTENSILS, ETC.

NHE-30524
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OUR FOODS ARE FRIED IN TRANS FAT FREE OIL

NHEP-15646
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SAFE HAND WASHING 1. Wet Hands and Brush 2. Apply Soap to Brush 3. Brush and Lather 4. Rinse 5. Soap Hands 6. Lather 7. Rinse 8. Towel Dry HAZARDS: Cross-contamination from human body bacterial pools, dirty containers, utensils, packages and raw food

NHE-13126
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NO BARE CONTACT WITH RTE FOODS USE GLOVES, UTENSILS, ETC.

NHEP-30523
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NO BARE CONTACT WITH RTE FOODS USE GLOVES, UTENSILS, ETC.

NHEP-30524
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NO BARE CONTACT WITH RTE FOODS USE GLOVES, UTENSILS, ETC.

ONEP-30524
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