Resource articles

Best practice guidelines COVID-19

Learn about the COVID-19 coronavirus causing respiratory illness across the globe, and how you can protect yourself and your business to reduce the likelihood of contracting the illness.

Health inspection basics

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

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.

UL-300 commercial cooking system

There are approximately 8,160 structure fires at eating and drinking establishments each year. More than 50% of these fires were caused by cooking equipment.

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.

Injury and Illness Prevention Program (IIPP)

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

Commercial fryer hazards

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

Restaurant pest control

It is important that you know: 1) which pests are threaten- ing your restaurant, 2) where to clean, and 3) how to clean.

Promoting food safety with Bluetooth thermometers

A significant concern within the restaurant industry surrounds proper food temperatures for storage, holding, and cooking purposes.

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