There are several steps restaurant employees and managers can take to reduce the risks involved when working with hazardous chemicals.
The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.
When used properly, a portable fire extinguisher can save lives and property by putting out a small fire or controlling it until the fire department arrives.
Hazard Analysis and Critical Control Points (HACCP) was introduced as a system to control safety as the product is manufactured, rather than trying to detect problems by testing the finished product.
Establishing a safe and healthful working environment requires every employer and worker to make safety and health a top priority.
Inspections are a means to monitor safety and health performance and compliance with OSHA and other regulatory standards.
Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.
Developing a drug free workplace program involves considering state laws and regulations before implementation.
Effective handwashing prevents the spread of harmful bacteria and only requires a few simple steps.
Some of the things an inspector will scrutinize when examining your restaurant.