Implementing strategies for employee retention can help benefit your business in the long run.
The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.
Hazard Analysis and Critical Control Points (HACCP) was introduced as a system to control safety as the product is manufactured, rather than trying to detect problems by testing the finished product.
Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.
Effective handwashing prevents the spread of harmful bacteria and only requires a few simple steps.
Guidelines to help prevent accidents and injuries.
Never shrug off a near miss because that is the opportunity for corrective action before a serious injury occurs.
The loss of business personal property due to disaster or theft can result in significant replacement and lost opportunity costs.
Easy-to-follow recommendation to support compliance with CDC and FDA guidelines.
Ice that is served to customers is considered food and needs to be treated like any other food product. This includes proper ice machine care, ice handling and old ice disposal.