Injury and Illness Prevention Program (IIPP)

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

Commercial fryer hazards

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.

Health inspection basics

The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.

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.

Strengthening your 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.

Things health inspectors look for

Some of the things an inspector will scrutinize when examining your restaurant.

Safe ice handling

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.

The drug free workplace

Developing a drug free workplace program involves considering state laws and regulations before implementation.

Class K fire extinguishers

Understanding the proper application for a Class K entinguisher

Preventing cross-contamination

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