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.
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.
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.
It is important that you know: 1) which pests are threaten- ing your restaurant, 2) where to clean, and 3) how to clean.
Some of the things an inspector will scrutinize when examining your restaurant.
Only through properly training employees and following OSHA’s fire safety standards can a restaurant owner protect employees and customers from danger.
Inspections are a means to monitor safety and health performance and compliance with OSHA and other regulatory standards.
Four factors that contribute to slip, trip and falls.
Effective handwashing prevents the spread of harmful bacteria and only requires a few simple steps.