Resource articles

Commercial fryer hazards

Whether preparing traditional items like French fries and fried chicken, or novelty foods like fried ice cream and deep fried spaghetti, commercial fryers are essential pieces of equipment in many restaurants.

General health inspection grading

Health inspection grad- ing systems follow time honored methods that communicate to managers and the public how good a job your establishment is doing.

Fire extinguisher safety

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.

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.

Safety committees

Consider these tips and benchmarks for getting your committee from here to there.

Preventing cross-contamination

Implementing these behaviors ensures a safer and more sanitary restaurant environment.

Safety culture

Businesses with strong safety culture tend to experience low levels of risky behavior and low accident rates, turnover and absenteeism, as well as high productivity.

Cooking equipment safety

A busy kitchen can be a dangerous place with many hazards, including sharp edges, heat and open flames, oils and acids, and a fast paced working environment.

Injury and Illness Prevention Program (IIPP)

Employers are legally obligated to provide a safe workplace per Cal/ OSHA Act of 1973.

Near misses

Never shrug off a near miss because that is the opportunity for corrective action before a serious injury occurs.