“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

The University of Wisconsin-Madison Raw Products Critical Limits table is used for setting Critical Limits at Critical Control Points (CCPs) or for guiding SOPs that support meat and poultry HACCP plans. …

Store cooked and ready-to-eat foods ABOVE raw meats, poultry, shell eggs, and seafood. Cover food in storage to protect from contamination. Raw foods which require higher cooking temperatures must …

The written advisory is required even if the food item is listed as “cooked to order” If a customer requests food to be served raw or undercooked, and it is not listed as “cooked to order,” the advisory is not …

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

"Reminder" means a written statement concerning the health risk of consuming animal foods raw, undercooked, or without otherwise being processed to eliminate pathogens.

Animal foods that are, or can be ordered raw or undercooked must be clearly identified by a description or asterisking to a footnote that states foods are served raw or undercooked.