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.

Fire evacuation - What you need to know

Proactive steps before and during an evacuation to reduce anxiety and avoid injuries.

Fire safety in your facility

Protecting your school from fire.

Fire extinguisher safety

When used properly, a portable fire extinguisher can save lives and property by putting out a small fire or controlling it until the fire department arrives.

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.

Class K fire extinguishers

Understanding the proper application for a Class K entinguisher

Hazard Analysis and Critical Control Points (HACCP)

Understanding HACCP food safety standards

General health inspection grading

Health inspection grad- ing systems follow time honored methods that communicate to managers and the public how good a job your establishment is doing.

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.