What are near misses?

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

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.

Restaurant fire hazards

Only through properly training employees and following OSHA’s fire safety standards can a restaurant owner protect employees and customers from danger.

The drug free workplace

Developing a drug free workplace program involves considering state laws and regulations before implementation.

Things health inspectors look for

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

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.

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.

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.

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.

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.