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.

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.

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.

How long do smoke detectors last?

Fire alarm maintenance tips.

Promoting food safety with Bluetooth thermometers

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

Things health inspectors look for

Some of the things an inspector will scrutinize when examining your restaurant.

Five types of business insurance you should consider in addition to workers compensation

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.