There are many different kinds of business insurance coverages, and the cost and amount of coverage of policies vary among insurers. Contact a Markel Specialty agent to discuss your needs today.
Understanding the proper application for a Class K entinguisher
People get sick when they eat food that is contaminated. People can get sick if germs, viruses, pesticides, or cleaning products get into food or drinks they consume.
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.
Implementing strategies for employee retention can help benefit your business in the long run.
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.
There are several steps restaurant employees and managers can take to reduce the risks involved when working with hazardous chemicals.
Only through properly training employees and following OSHA’s fire safety standards can a restaurant owner protect employees and customers from danger.
A busy kitchen can be a dangerous place with many hazards, including sharp edges, heat and open flames, oils and acids, and a fast paced working environment.
The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.