Class K fire extinguishers

Understanding the proper application for a Class K entinguisher

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.

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.

Cooking equipment safety

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.

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.

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.

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.

Health inspection basics

The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.

What are near misses?

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

The drug free workplace

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