Restaurants Signage PDF

Personal Hygiene
✅ Hair should be properly Hair come outside ❌

tucked inside the cap the cap
✅ No Outer Pockets Outer Pockets ❌
✅ Wear Clean Clothes Dirty Clothes ❌
✅ No wrist wrist watch/ring ❌

watch / ring
Bleeding wounds ❌
✅ Cover all wounds
✅ Nails should be Long Nails ❌

short & clean
✅ Torn clothes should

be repaired or replaced Torn clothes should ❌
✅ Wear safety shoes Bare foot/ slippers ❌
PERSONAL HYGIENE THE FIRST STEP TO SAFE FOOD

FIFO
FIRST IN, FIRST OUT
IN OUT
A1 A2 A3 A4
NEW ITEMS B1 B2 B3 B4
C5 C1 C2 C3 C4
OLD ITEMS
D1 D2 D3 D4 ARE TAKEN
E1 E2 E3 E4 OUT
F1 F2 F3 F4
Food Storage
Basics
Receiving
✅ Visually inspect all items and look for signs of container damage.
✅ Check expiration and use-by dates.
✅ Reject unacceptable items and note on invoice.
✅ Check and record temperatures of frozen and refrigerated items.
✅ Store frozen and refrigerated items immediately.
Storage Area
✅ Maintain temperature between
50/F and 70°F (10°C and 21°C).
✅ Use FIFO storage - First In, First Out.
✅ Store items at least six inches above floor surface.
✅ Store chemical items separately from food.
✅ Keep floors clean and free from clutter.
Refrigerator & Freezer

✅ Cover, label, and date all items.
✅ Refrigerate cold food at 41°F (5°C) or below.
✅ Store frozen food between O°F and -8°F
(-18°C and -22°C),
✅ Check and record temperatures periodically.
✅ Prevent condensation from dripping on food.
✅ Store raw meat in leak-proof container,
on bottom shelf away from other food.
✅ Keep the door closed !
OPERATING YOUR
FIRE EXTINGUISHER
P ULL THE PIN
A IM AT THE BASE
S QUEEZE TRIGGER
S WEEP
Remember:
・ Test extinguisher before approaching the fire
・ Keep low & approach with the wind at your back
・ Back away, watching for rekindle
FOOD
STORAGE
ONLY
NO
CHEMICALS
HAIR
COVERING
MUST BE
WORN
PREVENT
CROSS
CONTAMINATION
!
If used correctly, color coded Chopping Boards can eliminate or
reduce the risk of cross contamination during food preparation.
Raw Meat Raw Fish Cooked Meat
RED BLUE YELLOW
Vegetabl Salad & Fruit Bakery & Dairy
BROWN GREEN GRAY
!
Clean and Store Chopping Boards Correctly After Use
CAUTION
FLOOR MAY BE
SLIPPERY
WHEN WET
!
Clean
Machine
After Use
DEEP FRYER SAFETY
Power supply must be switched off or
disconnected at main before cleaning.
When filling fryer, oil level must always be

below maximum indicator.
Food must be dried before immersion in hot oil

to prevent frothing and hot oil overflow.
Thermostat control must

always be reset at zero after fryer use.
Frying pan must always be

big enough to hold contents easily.
Spillages must be cleaned up

immediately.
Fryer must never

be left unattended
when operational.
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.
Maintain temperature of 0° F (-18°C)

and check regularly.
Never store food on the floor.
Never re-freeze food.

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
Disconnect from main

electrical supply and allow
to cool before cleaning.
Report all equipment

failures immediately
Switch off oven

when not in use.
EMPLOYEES
MUST WASH HANDS
ONCE IN BATHROOM
AND AGAIN IN
KITCHEN
BEFORE RETURNING
TO WORK
COOK
CHILL
RAW
MEAT
ONLY
SEPERATE
CLEAN
NO
SMOKING
Please
Wipe Down
Your Work Area
Regularly
GLOVES MUST BE
WORN WHEN
TOUCHING FOOD
NOTICE
FOOD OR DRINK
ALLOWED
IN THIS
REFRIGERATOR
100°C
90°C
71°C - 80°C
80°C
Internal cooking temperature
70°C
60°C
Hot-holding temperature*
*Foods can be hot-held at 57°C if they have been
60°C thoroughly cooked to safe internal cooking temperatures.
50°C
40°C
30°C 4°C - 60°C

Temperature danger zone !! !
20°C Pathogens optimally grow at
this temperature range
10°C
4°C
0°C
0°C - 4°C
Refrigeration temperature
-10°C
-20°C
0°C - (-18°C)
Freezing temperature
CAUTION !
Hot Surface
DANGER
HIGH
VOLTAGE
DANGER
UNTREATED
WATER DO NOT
DRINK
FIRST AID
KIT
FOOD PREPERATION
AREA
BAKERY
ONLY
FOOD PREPERATION
AREA
RAW MEAT
ONLY
FOUR STEPS TO FOOD SAFETY
CLEAN Wash hands for 20 Wash utensils, cutting Rinse fresh fruits and
seconds with soap and boards and vegetables under
water before, during countertops after each running water - but
and after preparing use with hot, soapy not meat, poultry or
food. water. eggs.
SEPERATE Use separate cutting Keep raw meat,

boards and plates for Keep raw poultry, seafood and
produce and for meat, meat, poultry, seafood eggs separate from all
poultry, seafood and and their juices away other foods in the
eggs. from other foods. fridge.
COOK
Keep food hot after
Use a food cooking (at 60 C or Microwave food
thermometer. above). thoroughly (to 75 C).
CHILL
Refrigerate perishable Never thaw or
Know when to throw
foods within two marinate foods on the
food out.
hours. counter.
NOTICE
KEEP
THIS DOOR
CLOSED
NOTICE
DOOR MUST
BE LOCKED
AFTER USE
NOTICE
EMPLOYEES
ONLY
NOTICE
NO CELL PHONE
USE IN THIS
KITCHEN
SANITIZE
WASH
RINSE

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Personal Hygiene

✅ Hair should be properly Hair come outside ❌

✅ No Outer Pockets Outer Pockets ❌

✅ Wear Clean Clothes Dirty Clothes ❌

✅ No wrist wrist watch/ring ❌

✅ Nails should be Long Nails ❌

✅ Torn clothes should

✅ Wear safety shoes Bare foot/ slippers ❌

PERSONAL HYGIENE THE FIRST STEP TO SAFE FOOD

Refrigerator & Freezer

P ULL THE PIN

Raw Meat Raw Fish Cooked Meat

RED BLUE YELLOW

Vegetabl Salad & Fruit Bakery & Dairy

BROWN GREEN GRAY

When filling fryer, oil level must always be

Food must be dried before immersion in hot oil

Thermostat control must

Frying pan must always be

Spillages must be cleaned up

Fryer must never

Package food adequately to prevent

Organize deep freezer to ensure proper stock

Defrost regularly and clean thoroughly.

Maintain temperature of 0° F (-18°C)

Never store food on the floor.

Never re-freeze food.

Employees must be fully and suitably trained

Users must be warned regarding the dangers and

Hot surfaces must be clearly indicated by

Always use the protective oven gloves provided.

When opening the oven door and

Disconnect from main

Report all equipment

Switch off oven

30°C 4°C - 60°C

SEPERATE Use separate cutting Keep raw meat,

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