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.

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.

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.

Safety News - Fall 2019

Get the latest in safety news with the Fall 2019 newsletter from Markel Specialty.

Lessons from losses - Restaurants

Accidental fires are preventable. There are a number of best practices that can be implemented to prevent injury and property loss.

Foodborne illness prevention

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.