Tag: commercial kitchen safety

NFPA 96 Guide Part 1

Welcome to the first installment of our three-part series dedicated to navigating the complexities of NFPA 96 and its pivotal role in ensuring safety and compliance in commercial kitchen exhaust systems. In this series, we explore the essentials of commercial kitchen hood systems, grease removal, ducts, access doors, upblast exhaust fans, and hinge kits—each component playing a crucial role in mitigating fire hazards and enhancing kitchen efficiency. This opening blog focuses on “Exhaust Systems and Grease Removal,” laying the foundation for understanding how these critical systems and practices keep your kitchen safe and compliant. Stay tuned for the subsequent entries, where we’ll explore additional components and maintenance practices essential for NFPA 96 compliance. Be sure to check out the other blogs in this series for a comprehensive understanding of how to achieve and maintain safety standards in your commercial kitchen. Continue reading →

tips for reopening your restaurant
    Make sure your restaurant ventilation is ready for you to reopen your kitchen now that restrictions and mandates regarding on-premise dining restrictions continue to be removed. More and more restaurants are reopening their doors to customers but even if you’ve already reopening, you might also be overdue for some deep spring cleaning. Either way, these tips for reopening a commercial kitchen post-pandemic will help make sure your restaurant is in tip-top shape and ready for customers. Continue reading →

 

PPE and sanitizing supplies for commercial kitchens and restaurants

Meeting safety requirements has always been an essential part of restaurant and commercial kitchen management but with the arrival of the SARS-CoV-2 virus, restaurant safety has taken on a whole new level of importance. If you want to keep your restaurant open for business, you need to have the right PPE and sanitation supplies to protect both your staff and your customers.

Read on to learn more about how OSHA standards apply to the pandemic, how to determine your staff’s level of risk, and how to reduce the spread of COVID-19 with PPE such as face masks, and by using disinfectants and sanitizing in your commercial kitchen. Continue reading →