Resource articles

Facility Risk Assessment for an Active Shooter/Hostile Event Response (ASHER) Program

Standard for an Active Shooter/Hostile Event Response (ASHER) Program 2018, for each identified at-risk location, the following information shall be considered in the risk assessment and made available to the Authority Having Jurisdiction (AHJ).

Safety Focus

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Hazards and best practices for restaurant safety

Most common types of injuries in restaurants.

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.

Commercial fryer hazards

Whether preparing traditional items like French fries and fried chicken, or novelty foods like fried ice cream and deep fried spaghetti, commercial fryers are essential pieces of equipment in many restaurants.

UL-300 commercial cooking system

There are many recommendations for what companies can do to provide security to its employees in regards to policies, procedures and physical layout.

Health inspection basics

The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.

UL-300 commercial cooking system

Requirements for a UL - 300 System.

Hazard Analysis and Critical Control Points (HACCP)

Understanding HACCP food safety standards

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.