It is important that you know: 1) which pests are threaten- ing your restaurant, 2) where to clean, and 3) how to clean.
Do's and don'ts checklist
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.
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.
Some of the things an inspector will scrutinize when examining your restaurant.
Establishing a safe and healthful working environment requires every employer and worker to make safety and health a top priority.
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.