Never shrug off a near miss because that is the opportunity for corrective action before a serious injury occurs.
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.
Only through properly training employees and following OSHA’s fire safety standards can a restaurant owner protect employees and customers from danger.
Developing a drug free workplace program involves considering state laws and regulations before implementation.
Some of the things an inspector will scrutinize when examining your restaurant.
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.
There are several steps restaurant employees and managers can take to reduce the risks involved when working with hazardous chemicals.
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.
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) was introduced as a system to control safety as the product is manufactured, rather than trying to detect problems by testing the finished product.