Resource articles

Safety for small businesses

Establishing a safe and healthful working environment requires every employer and worker to make safety and health a top priority.

Electrical safety

Do's and don'ts checklist

Hazard Analysis and Critical Control Points (HACCP)

Understanding HACCP food safety standards

Emergency exits

Emergency exit routes

Distracted driving

Distractions endanger the driver, passengers and bystanders.

Preventing foodborne illness

When handling food, either raw ingredients or prepared platters, there are a few simple practices that greatly reduce the risk of food poisoning.

Office safety

It is an employers responsibility to provide training to keep workers safe and assist them in recognizing and avoiding these hazards.

Restaurant pest control

It is important that you know: 1) which pests are threaten- ing your restaurant, 2) where to clean, and 3) how to clean.

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.

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.