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.
It is important that you know: 1) which pests are threaten- ing your restaurant, 2) where to clean, and 3) how to clean.
Understanding HACCP food safety standards
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.
Do's and don'ts checklist
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.
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.