Do's and don'ts checklist
Understanding HACCP food safety standards
There are several steps restaurant employees and managers can take to reduce the risks involved when working with hazardous chemicals.
Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.
It is important that you know: 1) which pests are threaten- ing your restaurant, 2) where to clean, and 3) how to clean.
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.
Anticipating a disaster may not be possible but it is im- portant to prepare for these types of events to reduce damage and speed recovery.
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.
The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.
It is an employers responsibility to provide training to keep workers safe and assist them in recognizing and avoiding these hazards.