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Articles Tagged 'Restaurant Health And Safety'

Germs that Cause Food Poisoning

Learn the most common bugs that affect diners and how to minimize the chances of an outbreak in your establishment.

Health Inspection Basics

Health inspections are designed to protect the dining public from food related illnesses The FDA Food Code outlines specific inspection processes and protocol.

Food Safety Temperatures and The Danger Zone

Perishable foods must be kept outside of the temperature danger zone at all times in order to maintain proper food safety.

Preventing Cross-Contamination

Cross-contamination is when bacteria transfer from one food surface to another. It threatens both customers and employees.

The Importance of Handwashing

Proper handwashing is critical. Learn how and when employees are supposed to wash their hands to prevent the spread of bacteria.

General Health Inspection Grading

Learn all about the rubric for health inspectors and how to "make the grade" when it comes to restaurant inspections.

Preparing Your Restaurant for a Health Inspection

Health inspectors come to restaurants in order to inspect cleanliness and hygiene. Learn how to make your restaurant the best it can be through self-inspection.

Things Health Inspectors Look For

Learn about what items are on the health inspector's list, including critical and non-critical items.

Top 10 Food Safety Tips for the Commercial Kitchen

The best way to handle an outbreak of food poisoning is to never have one at all. Here are a few tips to help minimize the risk of a food-related illness occurring in your establishment.

Types of Restaurant Food Safety Certification

Food safety certification is another way for restaurant owners to protect both customers and their business from the damages caused by food poisoning.

Keep Hot Foods Hot: Focusing on Food Safety

Hot foods must be kept above 140°F to assure a safe product. Proper hot food holding methods reduce the risk of food poisoning.

Proper Cooling and Cold-Holding Methods

Food passes through the Danger Zone when it is cooling, too. Find methods to quickly chill leftovers, minimizing contamination risks.

Top Ten Safety Tips for the Restaurant Employee

Though restaurant managers are responsible for properly training their employees on safe operating procedures, it is up to the employee to be mindful of their actions to minimize there risks. Here are some tips that all restaurant employees should keep in mind to protect themselves from harm.

Are Your Workers Safe? Why Personal Protective Equipment is a Necessity for Restaurants

Personal protective equipment is designed to keep restaurant workers safe. Learn when to use which pieces of personal protective equipment.

Common Electrical Hazards in the Commercial Kitchen

Electrocution is a danger faced by all commercial kitchen employees. Learn where the common threats are and what both managers and employees can do to protect themselves.

Slip and Fall Hazards in the Commercial Kitchen

Wet and slippery floors are common in a commercial kitchen. There are several things employees can do to protect themselves, and OSHA has standards that require certain behavior from managers to protect employees and customers.

Cut Hazards in the Commercial Kitchen

An employee cutting their hand is a danger to everybody in the restaurant. Learn how employees can protect themselves from cuts and what OSHA requires employers to do to minimize the risks.

Excessive Cold Dangers Faced By Restaurant Employees

Employees that help unload delivery trucks and take inventory in the walk-in cooler are most at risk for hypothermia and other cold-related illnesses. Learn what employees and managers can do to protect themselves when working with excessive cold.

Restaurant Fire Hazards

A single spark is all it takes to turn a profitable restaurant into a smoldering pile of ashes. Learn some of the common causes of restaurant fires and what employees and employers can do to minimize the threat.

Excessive Heat Dangers Faced By Restaurant Employees

Heat-related illnesses and injuries are a common threat faced by commercial kitchen workers. Learn more about the specific dangers and what managers and employees can do to protect themselves.

Food Preparation Hazards in the Commercial Kitchen

Individuals that primarily perform food preparation tasks can suffer cuts, amputation or strangulation if they are not careful. Read on to learn what employees and mangers can do to minimize these risks in the commercial kitchen environment.

Strain and Sprain Hazards in the Commercial Kitchen

Commercial kitchen employees are at risk of strain and sprain injuries because they often perform the same tasks every day. Learn what employees and managers can do to help reduce the incidents of lost work due to pulled muscles or strained tendons.

Knife Safety in the Commercial Kitchen

Commercial cutlery, though essential in the kitchen, may pose an increased threat of injury to employees who have not been properly trained. Knowledge of how to correctly handle kitchen cutlery creates a safer and more efficient kitchen environment.

How to Develop a Hazard Communication Program in Your Restaurant

OSHA requires any restaurant using hazardous chemicals must have a written hazard communication program available to all employees. This ensures that all hazards are clearly and effectively transmitted in order to provide protection to those working with hazardous chemicals.

Serving Customers with Food Allergies

Food allergies are an increasing health concern for consumers and restaurants alike. Learn the most common foods that cause allergic reactions and how to serve customers with food allergies.

Irradiated Foods

Irradiation is a food safety technology that uses radiation to kill disease causing bacteria both in and on the surface of several foods. However, many consumers are hesitant to accept this method for several reasons. Learn about irradiated foods to decide whether it is a viable food safety precaution or if your customers will rather eat foods not treated ith radiation.

Serving Organic Foods

With the increasing awareness of the threats posed by conventional food sources, more and more consumers are selecting restaurants that serve organic food. But for all of its apparent benefits, there are some drawbacks to organic food that have some consumers questioning its overall value.

Serving Food with a Side of Growth Hormones

American consumers are demanding foods that do not contain residual animal growth hormones. Learn about growth hormones and determine whether your customer base falls into the category of those for or those against animal hormone injections.

Serving Customers with Egg Allergies

Some diners who suffer egg allergies face serious threats from a single egg protein. Learn to indentify what foods to avoid.

Serving Customers with Milk Allergies

Any food allergy can be life-threatening. If a customer indicates a milk or dairy allergy, be sure that the server, shift manager and cooks understand that customer’s meal needs to be prepared separately and free of dairy products.

Centers for Disease Control

The CDC provides information and suggestions to public health officials to better our food handling practices.

Occupational Safety and Health Administration

OSHA is responsible for creating standards that ensure a safe and healthy work environment.

National Sanitation Foundation

The NSF develops equipment standards that assure the reduced risk of food poisoning to customers.

Underwriters Laboratories

The UL Mark is an internationally recognized symbol of product safety.

Cutting Boards and Safety

Learn how to choose between wood and plastic cutting boards, as well as how to handle them, when to replace them, and how to use them as safely as possible.

Restaurant Hazards Posed by Commercial Fryers

Though they are simple to use, commercial fryers can pose a threat simply because of the high temperatures and hot oil. Learn to avoid these hazards for safe fryer use.

Commercial Microwave Oven Safety

Despite the fact that microwaves are a common household item, commercial microwaves have specific safety requirements for hazard-free operation.

Ten Tips for Commercial Range Safety

This article outlines suggestions for safe commercial range use, including tips on fire prevention.

Safely Operating Commercial Slicers

Operating commercial meat slicers requires knowledge of the product and how to use it safely. Avoid the hazards of commercial slicers with these tips.

Safely Operating Commercial Mixers

Commercial mixers are far more powerful than their residential counterparts, and thus require more attention to safety instructions to avoid dangerous incidents.

Everything the Food Service Operator Needs to Know About the FDA

The FDA provides valuable resources for your commercial kitchen. Learn how to access these free and useful tools for your restaurant.

The Importance of Food Safety Training for Restaurant Employees

Food safety should be a priority in all aspects of the commercial kitchen, but without proper training, employees have no way of knowing whether they are being safe or not.

9 Cooking Safety Tips for Commercial Kitchens

Cooking can be a dangerous occupation when unsafe techniques are used. Learn how to keep your cooks safe in the restaurant kitchen.

Serving Customers with Wheat Allergies

Wheat allergies are separate and different fro wheat or gluten intolerances. Wheat is found in a broad spectrum of products, and allergies need to be treated seriously as they can be life-threatening.

Serving Customers with Fish and Shellfish Allergies

Many people are allergic to shellfish and certain types of fish. Be sure to avoid cross-contact with cooking utensils or equipment when serving these customers, as the proteins in these foods can be deadly to allergic customers.

Serving Customers with Peanut and Tree Nut Allergies

Peanuts and tree nuts are a common ingredient, but for many people even a trace amount can cause an allergic reaction. Be aware and consider communicating these ingredients on your menu.

Do You Know Where Your Food Comes From? Following the Restaurant Food Supply Chain

Food contamination can occur anywhere along the food supply chain, but that doesn't help a restaurant save face when they serve contaminated food to a customer. Restaurants need to monitor where their food comes from in order to prevent contaminated food from ever entering their establishment.

Is Your Restaurant Kitchen Really Clean? 7 Places Staff Commonly Miss While Cleaning

At the end of the night, restaurant workers may be more interested in getting out the door than doing a thorough cleaning job. Here are seven areas to pay attention to during the nightly close.

6 Food Quality Control Tips for Restaurants

Maintaining high product quality is crucial to getting repeat business and assuring that the customer's dining experience is safe and enjoyable.

Restaurant Egg Safety: Storing, Preparing and Serving

Keep Salmonella Enteritidis off the menu and learn how to safely store, prepare and serve eggs in your restaurant.

Restaurant Food Safety Apps for Up-To-Date Information

Food safety apps allow you to receive the latest information on industry updates that can affect your restaurant.

The Top 7 Health & Safety Regulations that Most Bars Break

Are you guilty of these 7 health code sins committed in bars everywhere? Learn how to keep customers healthy and your bar safe during surprise inspections.

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