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.

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.

Office safety

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

Safety inspections

Inspections are a means to monitor safety and health performance and compliance with OSHA and other regulatory standards.

The importance of handwashing

Effective handwashing prevents the spread of harmful bacteria and only requires a few simple steps.

What are near misses?

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

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.

Establishing an effective safety and health committee

Consider these tips and benchmarks for getting your committee from here to there.

Class K fire extinguishers

Understanding the proper application for a Class K entinguisher

The drug free workplace

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