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.

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.

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.

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.

Hazards and best practices for restaurant safety

Most common types of injuries in restaurants.