When it comes to defensive driving, obeying traffic rules and using common sense are essential.
Implementing strategies for employee retention can help benefit your business in the long run.
There are several steps restaurant employees and managers can take to reduce the risks involved when working with hazardous chemicals.
The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.
Get the latest in safety news with the Fall 2019 newsletter from Markel Specialty.
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.
The main types of hazards that employees are exposed include injuries from objects, slips, burns, overexertion injuries. chemicals/cleaners, electrical, cold temperatures
Next time you change the battery in your smoke detectors, be sure to check its age, as well. According to the U.S. Fire Administration, most alarms have a life span of 8-10 years.
Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.
A significant concern within the restaurant industry surrounds proper food temperatures for storage, holding, and cooking purposes.