Station Sign: Cooked Meat

Why you need it

Cooked meat is ready to eat, so anything that contaminates it now goes straight to the customer. Sliced ham or a roast joint that touches a raw board has no further cooking to make it safe.

Marking a separate station helps staff keep raw meat, fish, eggs and their equipment well away.

What it’s for

A station sign for preparing cooked meat: yellow board and utensils, no raw food or raw equipment, clean hands and disinfected kit, and control of time and temperature, with hot-held food at 63°C or above. It also reminds staff to check allergens.

How to use it

1. Put it on the wall above the cooked meat bench or slicer, well apart from the raw station.
2. If your site uses different colours, change the chart and this sign together so they match.
3. Keep chilled cooked meat in the fridge until you need it, and return leftovers promptly.
4. Clean and disinfect the slicer and surfaces before you start and after you finish.
5. Wipe the laminated sign as part of the station’s daily clean.