5 employee retention strategies for small businesses

Implementing strategies for employee retention can help benefit your business in the long run.

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.

Health inspection basics

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)

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.

Hazards and best practices for restaurant safety

The main types of hazards that employees are exposed include injuries from objects, slips, burns, overexertion injuries. chemicals/cleaners, electrical, cold temperatures

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.

Things health inspectors look for

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

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.

What are near misses?

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

Fire protection systems in restaurants

Common fire protection systems in restaurants with recommended maintenance schedules.