Resource articles

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.

Protecting your business personal property: A crisis averted

Key guidelines for loss control strategies.

Health inspection basics

The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.

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.

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.

Preventing cross-contamination

Implementing these behaviors ensures a safer and more sanitary restaurant environment.

UL-300 commercial cooking system

There are many recommendations for what companies can do to provide security to its employees in regards to policies, procedures and physical layout.

Commercial fryer hazards

Whether preparing traditional items like French fries and fried chicken, or novelty foods like fried ice cream and deep fried spaghetti, 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.

How long do smoke detectors last?

Fire alarm maintenance tips.