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OSHA’s On-site Consultation Program
Did you know OSHA has a free and confidential on-site small business consultation program to help companies identify and address hazards? Priority is given to high-risk industries like construction.
Developing a Heat Stress Prevention Program
Understanding the potential harm caused by working in high temperatures is only the first step when it comes to protecting your employees. The next...
Most reported bacterial foodborne illnesses
According to the CDC’s Morbidity and Mortality Weekly Report, Campylobacter and Salmonella were the most reported bacterial foodborne illnesses in 2016.
Workplace Injuries and Illnesses
Nearly 13,000 American workers are injured each day. These numbers are staggering, and the worst part is that each one is preventable. Taking preventative action can spare workers needless pain and suffering.
Safe Cooling of Food
TCS (Time/Temperature Control for Safety) food is a high risk food that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower - within 6 hours.
Food Allergy Awareness
There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequence.
Restaurant Industry – Job Outlook
The restaurant industry has been among the most consistent hirers in the country in recent years. Restaurants added about 1 in 8 jobs in April 2017, consistent with the amount it has added over the past year.