Resource articles

Facility Risk Assessment for an Active Shooter/Hostile Event Response (ASHER) Program

Standard for an Active Shooter/Hostile Event Response (ASHER) Program 2018, for each identified at-risk location, the following information shall be considered in the risk assessment and made available to the Authority Having Jurisdiction (AHJ).

Safety Focus

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Hazards and best practices for restaurant safety

Most common types of injuries in restaurants.

Safe ice handling

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.

Cooking equipment safety

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.

Injury and Illness Prevention Program (IIPP)

Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.

Near misses

Never shrug off a near miss because that is the opportunity for corrective action before a serious injury occurs.

Preparing safe food

Easy-to-follow recommendation to support compliance with CDC and FDA guidelines.

Fire protection systems in restaurants

Common fire protection systems in restaurants with recommended maintenance schedules.

Violence in the workplace

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