Resource articles

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.

Injury and Illness Prevention Program (IIPP)

Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.

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.

Health inspection basics

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

Office safety

It is an employers responsibility to provide training to keep workers safe and assist them in recognizing and avoiding these hazards.

Emergency planning

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.

UL-300 commercial cooking system

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.

Safety for small businesses

Establishing a safe and healthful working environment requires every employer and worker to make safety and health a top priority.

Emergency exits

Would you know how to escape from your workplace in the event of an emergency? If not, you should find out the answers to these questions to keep you safe during an emergency situation in your workplace.

Preventing cross-contamination

Implementing these behaviors ensures a safer and more sanitary restaurant environment.