Signs in EnglishSigns in English1. Cool Foods Quickly and Safely2. Critical Food Temperatures3. Proper Food Storage4. Manual Warewashing5. Reducing Foodborne Illness Risk Factors6. Employee Health Policy7. Service Animals in Food Establishments8. Service Animals and Food Handlers 9. Five Symptoms of Foodborne Illness10. Get the Message, Wash Your Hands11. Handwashing Sign12. Alcohol Health Warning13. Consumer Advisory14. Effective Pest Control15. No Bare Hand Contact and Proper Glove Use16. Thawing Using Approved Methods17. Sanitizer Fact Sheet18. In-Use Utensil Storage19. No Smoking Sign20. Regulation Do’s and Do Not’s21. Safely Serve Rare Prime Rib Roast22. Buffet Sign23. Public Restroom Access24. Thermometer Calibration / Verification25. Foodborne Illness Restriction / Exclusion Guidelines26. Control Pathogen GrowthContact InformationTelephone: (702) 759-0588Email: environmentalhealth@snhd.org Updated on: February 9, 2021 snhd_admin2021-02-09T05:13:43-08:00
