Understanding the proper application for a Class K entinguisher
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.
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.
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.
Only through properly training employees and following OSHA’s fire safety standards can a restaurant owner protect employees and customers from danger.
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.
There are several steps restaurant employees and managers can take to reduce the risks involved when working with hazardous chemicals.
The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.
Never shrug off a near miss because that is the opportunity for corrective action before a serious injury occurs.
Developing a drug free workplace program involves considering state laws and regulations before implementation.