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.
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
Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.
Accidental fires are preventable. There are a number of best practices that can be implemented to prevent injury and property loss.
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.
Effective handwashing prevents the spread of harmful bacteria and only requires a few simple steps.
Some of the things an inspector will scrutinize when examining your restaurant.