Establishing a safe and healthful working environment requires every employer and worker to make safety and health a top priority.
Do's and don'ts checklist
Understanding HACCP food safety standards
Emergency exit routes
Distractions endanger the driver, passengers and bystanders.
When handling food, either raw ingredients or prepared platters, there are a few simple practices that greatly reduce the risk of food poisoning.
It is an employers responsibility to provide training to keep workers safe and assist them in recognizing and avoiding these hazards.
It is important that you know: 1) which pests are threaten- ing your restaurant, 2) where to clean, and 3) how to clean.
Health inspection grad- ing systems follow time honored methods that communicate to managers and the public how good a job your establishment is doing.
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.