May 7, 2018, was the compliance date for federal menu-labeling standards for restaurants and similar retail food establishments. Consumers will now have access to calorie and nutrition information in certain chain establishments covered by the rule. (more…)
One of the most significant areas of loss in the restaurant environment is slips and falls. The commercial kitchen environment presents special challenges and requires special care to provide a safe working surface. The methods used to clean the kitchen floor are very important, but many times sufficient consideration is not given to the chemicals used in the cleaning process. Properly controlling the grease on kitchen floors is critical for maintaining a safe kitchen, but also keeps it from being tracked into public areas where customers could be impacted. (more…)
September 2014 marks the 20-year anniversary of National Food Safety Month. National Food Safety Month was created in 1994 to heighten awareness about the importance of food safety education. Each year a new theme and free training activities and posters are created for the restaurant and foodservice industry to help reinforce proper food safety practices and procedures.
Meat slicers are an essential tool for any deli, grocery store or supermarket, as well as many restaurants, allowing for precisely sliced and sized meats and cheeses. Used incorrectly and without caution, however, they can seriously injure employees.
A study over a four-year period found meat slicers accounted for more than 700 restaurant worker injuries and 100,000 days of lost work. Capable of spinning at tremendous speeds, the machine’s sharp blade is an ever-present danger to any employee operating it, even when it’s powered off.
Providing the proper training and equipment is the best way of dulling employees’ chance of injury. Teach these small details to cut down on potential problems: (more…)
Bringing electricity into a wet environment can easily spell disaster. For restaurant kitchens, that combination is often an unavoidable threat.
When operating plug-in kitchen equipment and practicing regular hand washing, cooks can easily shock themselves if they’re not too careful. Frayed cords or poorly placed equipment can exacerbate the problem and put restaurant workers at a severe risk for electrocution and other serious injuries.
You can make a difference by providing proper training and instituting these 10 rules for dampening the risk of electrical shocks in the kitchen. (more…)