Utah law requires every person who serves alcohol in a restaurant, club, bar or tavern, to complete an alcohol training and education within 30 days of employment and re-certify every 3 years.
Going to the beach? While preparing for the heat on your body - also plan on the effects of heat on your food. Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.
Are you prepared to fall back this weekend? The seasonal time change creates a higher risk for injuries at work. Employers and staff should be aware of the possible effects on safety caused by the loss of sleep brought on by the daylight saving time changes.
Businesses spend $170 billion a year on costs associated with occupational injuries and illnesses. But workplaces that establish safety and health management systems can reduce their injury and illness costs.
OSHA's Top 10 most frequently cited workplace safety violations for fiscal year (FY) 2019 are out. For the ninth consecutive year, Fall Protection is OSHA’s was most frequently cited violation standard - while most of the list remained largely unchanged from last year. The OSHA Top 10 list is a helpful guide for understanding just how America's businesses are in complying with the basic rules of workplace safety.
Raw poultry (turkey, chicken, duck, goose, quail, etc.) may contain harmful bacteria such as Salmonella and Campylobacter. Proper preparation, cooking, and storage procedures must be followed - or a foodborne illness can occur.
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.