Resource articles

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.

Key guidelines for loss control strategies.

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

All occupations have internal risk of violence that should not be ignored. Taking precautions and being alert can assist in your protection.

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

Implementing these behaviors ensures a safer and more sanitary restaurant environment.

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

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.

Ice that is served to customers is considered food and needs to be treated like any other food product. This includes proper ice machine care, ice handling and old ice disposal.

Fire alarm maintenance tips.