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Food Establishments Resource Library

The Food Establishments Resource Library includes required signage and additional posters which are helpful resources for food establishments to promote safe operations. Many posters are available in English, Spanish, Vietnamese and Korean languages. Below are examples of signage. You may however use alternative signs that provide a similar message - and meet food code or city requirements.

Required Signage

Required signage for all food establishments includes a Signs and Symptoms poster and a Handwashing poster at each handwash sink, an Allergy Awareness poster posted in an area where employees can see it, a Bodily Fluids poster (procedure or clean-up kit), and a No Smoking Sign.

Reporting Signs and Symptoms

Reporting Signs and Symptoms Published Aug. 26, 2025

--> Print a PDF version in English; Spanish (Español)

Attention Food Employees

Report to your supervisor immediately

If you have any of the following symptoms caused by illness or infection:

Vomiting
Diarrhea
Jaundice (yellowing of eyes and skin)
Sore throat with fever
Infected wounds or lesions with pus (on hands, wrist, or exposed body parts)

If you or a household member have been diagnosed by a doctor with:

Norovirus
Hepatitis A
Salmonella typhi (typhoid fever)
Shigellosis
E. coli O157:H7 (or other shiga toxin- producing Escherichia coli)
Nontyphoidal Salmonella

You could make your customers sick

Reporting your illness or symptoms is mandatory under: Texas Food Establishment Rule 228.35

Publication # 23-13297 Revised 02/24/2017

Allergy Awareness Poster

Allergy Awareness Poster Published Aug. 7, 2023.

--> Print a PDF version in English; Spanish (Español); Vietnamese (Tiếng Việt); Korean (한국어); Burmese (မြန်မာဘာသာ); Simplified Chinese 中文 (简体); Traditional Chinese 中文 (繁體).

Allergy Aware: Know your menu

9 ALLERGENS

MILK
EGGS
FISH (e.g., bass, cod, flounder)
CRUSTACEAN SHELLFISH (e.g., crab, lobster, shrimp)
TREE NUTS (e.g., almonds, walnuts, pecans)
PEANUTS
WHEAT
SOY
SESAME

When a customer informs you of a food allergy

Refer food allergy concern to Person in Charge.
Remember to check the food preparation procedures for ANY possible cross contact, which can include frying the items in question in the same oil as an item that contains an allergen.
If a food item is returned to the kitchen due to an allergen, DO NOT attempt to remove the allergen and send the food back. Trace amounts of allergens can trigger an allergic reaction.

Symptoms

If a guest has a reaction, CALL 911 IMMEDIATELY

Rash, hives, itching, tingling
Swelling
Wheezing, difficulty breathing
Loss of consciousness, dizzy, faint
Anaphylaxis
Confusion, slurred speech, pale skin, low blood pressure, tightening of the throat, difficulty swallowing

Bodily Fluid Clean-Up

Bodily Fluid Clean-Up Published Aug. 26, 2025

--> Print a PDF version in English

Bodily Fluid Clean-Up Procedure

THESE INSTRUCTIONS SHOULD BE USED TO RESPOND TO ANY VOMITTING OR DIARRHEA ACCIDENT
Note: Anything that has been in contact with vomit and diarrhea should be discarded or disinfect.

1. Clean Up

Remove vomit or diarrhea right away!
- Wearing protective clothing, such as disposable gloves, apron and/or mask, wipe up vomit or diarrhea with paper towels
- Use kitty litter, baking soda or other absorbent material on carpets and upholstery to absorb liquid; do not vacuum material; pick up using paper towels
- Dispose of paper towel/waste in a plastic trash bag or biohazard bag
Use soapy water to wash surfaces that contacted vomit or diarrhea and all nearby high-touch surfaces, such as doorknobs and toilet handles
Rinse thoroughly with plain water
Wipe dry with paper towels
DON'T STOP HERE: Germs can remain on surfaces even after cleaning!

2. Disinfect surfaces with a chlorine bleach solution

Steam cleaning may be performed for carpets and upholstery. Chlorine bleach could permanently stain these. Mixing directions are based on EPA-registered bleach product directions to be effective against norovirus. For best results, consult label directions on the bleach product you are using.

Prepare a chlorine bleach solution
Make bleach solution fresh daily.; never mix bleach solution with other cleaners.

IF HARD SURFACES ARE AFFECTED (e.g. non-porous surfaces, vinyl, ceramic tile, sealed counter-tops, sinks, toilets)

Mix ¾ Cup of Concentrated Bleach with 1 GALLON WATER
- IF USING REGULAR STRENGTH BLEACH (5.25%), INCREASE THE AMOUNT OF BLEACH TO 1 CUP

IF CLOTHING OR OTHER FABIRICS ARE AFFECTED

Remove and wash all clothing or fabric that may have touched vomit or diarrhea
Machine wash these items with detergent, hot water, and bleach if recommended, choosing the longest wash cycle
Machine dry

3. Wash your hands thoroughly with soap and water

Hand sanitizers may not be effective against norovirus.

Facts about Norovirus

Norovirus is the leading cause of outbreaks of diarrhea and vomiting in the US, and it spreads quickly. Norovirus spreads by contact with an infected person or by touching a contaminated surface or eating contaminated food or drinking contaminated water. Norovirus particles can even float through the air and then settle on surfaces, spreading contamination. Norovirus particles are extremely small and billions of them are in the stool and vomit of infected people. Any vomit or diarrhea may contain norovirus and should be treated as though it does. People can transfer norovirus to others for at least three days after being sick.

This guidance was adopted from ‘Clean-up and Disinfection for Norovirus (“Stomach Bug”)’ from disinfect-for-health.org

No Smoking Sign

No Smoking Sign

--> Print a PDF version in English

THIS IS A SMOKE-FREE BUILDING

NO SMOKING OR ELECTRONIC CIGARETTE USE within 15 feet of the entrance or openable window to this public place. Any person who violates this ordinance commits a misdemeanor offense and is subject to a fine of up to $2,000.

To report violations of the law, call 3-1-1.

City of Austin Smoking in Public Places Ordinance (SIPPO)

§ Chapter 10-6 (Effective July 3, 2017)

Additional Signage

Below are helpful resources, but are not required to posted. Include guidance on handing washing and employee health, reusable serveware, food storage, time and temperature control for food safety, food cooling, manual ware washing, handwashing, hydration, pets, and barehand contact.

Handwashing and Employee Health

Handwashing and Employee Health Published Feb. 13, 2024

Print a PDF version in English; Spanish (Español); Vietnamese (Tiếng Việt); Korean (한국어); Burmese (မြန်မာဘာသာ); Simplified Chinese 中文 (简体); Traditional Chinese 中文 (繁體).

No Pets - Service Animals Only Poster

No Pets - Service Animals Only Poster Published Aug. 7, 2023

Print a PDF version in English; Spanish (Español); Vietnamese (Tiếng Việt); Korean (한국어); Simplified Chinese 中文 (简体); Traditional Chinese 中文 (繁體).

Proper Food Storage Poster

Proper Food Storage Poster Published Aug. 7, 2023

No Bare Hands Contact Poster

No Bare Hands Contact Poster Published Aug. 7, 2023

Print a PDF version in English; Spanish (Español); Vietnamese (Tiếng Việt); Korean (한국어); Simplified Chinese 中文 (简体); Traditional Chinese 中文 (繁體).

Time/Temperature Control for Safety Poster

Time/Temperature Control for Safety Poster Published Aug. 7, 2023

Handwashing

Handwashing Published Feb. 13, 2024

Print a PDF version in English; Spanish (Español); Vietnamese (Tiếng Việt); Korean (한국어); Simplified Chinese 中文 (简体); Traditional Chinese 中文 (繁體).

Sanitizer Fact Sheet

Sanitizer Fact Sheet Published Feb. 13, 2024

Cool Foods Quickly and Safely Poster

Cool Foods Quickly and Safely Poster Published Aug. 7, 2023

Manual Ware Washing

Manual Ware Washing Published Feb. 13, 2024

Stay Hydrated Poster

Stay Hydrated Poster Published Aug. 7, 2023

Print a PDF version in English; Spanish (Español); Vietnamese (Tiếng Việt); Korean (한국어); Simplified Chinese 中文 (简体); Traditional Chinese 中文 (繁體).

Reusable Serveware Guidance

Reusable Serveware Guidance Published Dec. 10, 2025

Print a PDF version in English.

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