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.
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.
It is an employers responsibility to provide training to keep workers safe and assist them in recognizing and avoiding these hazards.
Inspections are a means to monitor safety and health performance and compliance with OSHA and other regulatory standards.
Effective handwashing prevents the spread of harmful bacteria and only requires a few simple steps.
Never shrug off a near miss because that is the opportunity for corrective action before a serious injury occurs.
Only through properly training employees and following OSHA’s fire safety standards can a restaurant owner protect employees and customers from danger.
Consider these tips and benchmarks for getting your committee from here to there.
Understanding the proper application for a Class K entinguisher
Developing a drug free workplace program involves considering state laws and regulations before implementation.