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.
The FDA Food Code outlines specific rules on which state and county health departments model their retail food regulations.
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.
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.
Some of the things an inspector will scrutinize when examining your restaurant.
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.
Developing a drug free workplace program involves considering state laws and regulations before implementation.
Understanding the proper application for a Class K entinguisher
Implementing these behaviors ensures a safer and more sanitary restaurant environment.