Bosnian Signs and Fact Sheets
Bosnian Signs
Hand Washing Sink | No Smoking | Manual Dishwashing | Hot/Cold Holding | Employee Handwashing
Signage is a simple and easy way to provide reminders to food establishment operators and workers about the need to observe basic principles associated with the handling, preparation, and service of safe and wholesome foods. Many of the signs focus on sanitary conditions within the food establishment, especially those conditions under the direct control of employees and food service workers.
The signs on this page can be download and printed in a ready-to-use format for placement in restaurants and grocery stores. The topics covered include:
- Use of a handwashing sink,
- No smoking,
- Manual dishwashing techniques,
- Hold and Cold Hold Temperatures, and
- Employee handwashing
Bosnian Fact Sheets
Handwashing | How To Use a Thermometer | Safe Cooking Temperatures | Hot/Cold Holding | Cooling Methods | Three Compartment Sinks
The Centers for Disease Control and Prevention (CDC) have consistently stated that where reported foodborne outbreaks were caused by mishandling of food, most of the time the mishandling occurred within the retail segment of the food industry, such as in restaurants and grocery stores where ready-to-eat food is prepared and provided to the public for consumption. In order to prevent foodborne illness outbreaks, it is imperative that local food safety regulators be able to educate their customers about the proper ways in which to purchase, store, handle, prepare, and serve food. One of the most important factors for the prevention of foodborne outbreaks is employee knowledge of the basic principles of food safety.
Food safety inspectors many download and print these fact sheets for distribution to their local food establishments. Each fact sheet is written in a simple, straightforward fashion that highlights the importance of the covered topic. This section contains ready-to-use fact sheets that outline the basic principles associated with:
- Handwashing,
- Use of thermometers,
- Safe cooking temperatures,
- Hot and cold holding temperatures,
- Cooling techniques, and
- Use of a three-compartment sink