Commercial refrigeration and freezer spaces are found in just about every restaurant and grocery store. These insulated cold rooms can be as small as 4 feet by 4 feet or as large as a warehouse. Safety specialists advise all employees to familiarize themselves with information on worker safety for walk-in units. Coolers and freezers contain enough hazards to turn a quick trip to a stockroom into a potentially dangerous scenario.
Key Takeaways:
- If your business has a walk-in freezer, it is important and potentially life-saving to implement some safety procedures.
- Over time it seems we naturally become desensitized to safety procedures. We get busier and work faster; it’s easy to forget best practices.
- Consider adding a panic button or at the very least have the closing manager check the freezer before leaving.
“Before the final lock there should always be a full sweep of the dining room, kitchen, and coolers to ensure nothing is left on and no one is left behind.”
http://blog.etundra.com/in-the-restaurant/safety-restaurant-walk-coolers/
5 crossover solutions for dietary restrictions
There are 5 crossover solutions for dietary restrictions. Technology is advancing and so are the trends and tastes. But, there is one aspect of food service that will not be going away anytime soon. Those are dietary restrictions. The need for more solutions will continue to grow. 15 percent of consumers overall follow some sort of restrictive diet.
Key Takeaways:
“As technology, tastes and trends advance, there’s one aspect of foodservice that won’t be going away any time soon—dietary restrictions.”
http://www.foodservicedirector.com/menu-development/menu-strategies/articles/5-crossover-solutions-dietary-restrictions
Commentary
Comments closed