There are several steps restaurant employees and managers can take to reduce the risks involved when working with hazardous chemicals.
Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.
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.
The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.
It is an employers responsibility to provide training to keep workers safe and assist them in recognizing and avoiding these hazards.
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.
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.
Establishing a safe and healthful working environment requires every employer and worker to make safety and health a top priority.
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.
Implementing these behaviors ensures a safer and more sanitary restaurant environment.