Resource articles

Restaurant pest control

It is important that you know: 1) which pests are threaten- ing your restaurant, 2) where to clean, and 3) how to clean.

Electrical safety

Do's and don'ts checklist

Hazard Analysis and Critical Control Points (HACCP)

Understanding HACCP food safety standards

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.

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.

Things health inspectors look for

Some of the things an inspector will scrutinize when examining your restaurant.

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 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.