Resource articles

Electrical safety

Do's and don'ts checklist

Hazard Analysis and Critical Control Points (HACCP)

Understanding HACCP food safety standards

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.

Injury and Illness Prevention Program (IIPP)

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

Emergency planning

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.

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.

Health inspection basics

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

Office safety

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

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.