5 employee retention strategies for small businesses

Implementing strategies for employee retention can help benefit your business in the long run.

Hazardous chemicals and restaurant safety

There are several steps restaurant employees and managers can take to reduce the risks involved when working with hazardous chemicals.

Health inspection basics

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)

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.

Hazards and best practices for restaurant safety

The main types of hazards that employees are exposed include injuries from objects, slips, burns, overexertion injuries. chemicals/cleaners, electrical, cold temperatures

Injury and Illness Prevention Program (IIPP)

Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.

Lessons from losses - Restaurants

Accidental fires are preventable. There are a number of best practices that can be implemented to prevent injury and property loss.

The basics on restaurant fire safety

A fire can devastate your business, leading to lost revenues and even permanent closure. But there are steps you can take to prevent fires and minimize the damage.

The importance of handwashing

Effective handwashing prevents the spread of harmful bacteria and only requires a few simple steps.

Things health inspectors look for

Some of the things an inspector will scrutinize when examining your restaurant.