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
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.
Some of the things an inspector will scrutinize when examining your restaurant.
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.
Never shrug off a near miss because that is the opportunity for corrective action before a serious injury occurs.
Common fire protection systems in restaurants with recommended maintenance schedules.