The safe handling of seafood is essential to reducing the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish — so you and your family can safely enjoy the fine taste and good nutrition of seafood.
Know Your Rights! Every worker has the right to a safe workplace under the OSH Act. Under federal law, you are entitled to a safe workplace. Your employer must provide a workplace free of known health and safety hazards.
Raw shellfish (e.g. oysters, clams, mussels) can pose an increased risk to be contaminated - as they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.
Dinner and a movie date night? Ditch the leftovers, not your date! Remember, leftovers are only safe for 2 hours at room temperature and won’t last through a movie - and only 1 hour if the temperature is over 90°F. After that time, bacteria growth can occur and cause food illness. Likewise, during warmer months bacteria multiply faster – so keeping food safe is more challenging.
Under dram shop laws, businesses that sell alcohol can face civil liability for injuries that their intoxicated patrons inflict on third parties.
Construction safety education and training are important tools for informing workers and managers about hazards and controls so they can work more safely and be more productive.
Labor Day is a great time to remember the importance workplace safety. Most of us show up to work each day and we take it for granted that we will return home safely. Sadly, that is not always the case. The fact is - every 7 seconds, a worker is injured on the job - and each injury is preventable.