Do's and don'ts checklist
Consider these tips and benchmarks for getting your committee from here to there.
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.
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.
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.
Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.