Resource articles

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.

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.

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.

Electrical safety

Do's and don'ts checklist

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.