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Safer Cooking Strategies
When it comes to Restaurant Safety, people generally understand – with some regular reminding – that it’s not a good idea to run on wet floors or to handle sharp objects loosely or carelessly. And much has been written about protecting customers from the hazards of food-borne illnesses.
Given that foodservice workers face considerable risks in kitchens where there are open-flame cooking surfaces as well as other high-temperature cooking appliances, it pays to review some effective strategies for staying safe in the midst of every kitchen’s primary activity: Cooking.
According to one expert, fumes from cooking charred foods can be just as concerning as the carcinogens created in the food as a result of the charring process.
Tom Johnson, founder of Johnson Risk Services, explains, “Line cooks and chefs are shown to have a greater incidence of cancer than the general population.” He goes on to point out that it’s common knowledge that women in China are afflicted with cancer more frequently than are men – even though men are known to smoke tobacco with greater regularity than women.
The reason? Chinese females are tasked with performing all of the cooking tasks. “People who live downwind from certain foodservice operations that exhaust fumes from high-temperature cooking of animal proteins also face these risks,” he says.
Because of this, restaurant owners should be even surer to install the appropriate Commercial Kitchen Ventilation system – both to guard against potential fire hazards as well as to protect their employees’ health.
Another method for mitigating the charring process is to consider cooking at lower temperatures whenever possible. Cooking a pizza at 500 degrees F, says Johnson, would be a safer method, so long as the pizza’s temperature doesn’t exceed 212 degrees F – the point at which it would begin releasing gases.
Johnson also advocates for cooking without flames, if only to cut down on exposure to carbon monoxide.
Have you conducted a safety checkup of your commercial kitchen to see whether your equipment adequately protects both your employees and your property? Contact Hood Mart with any kitchen safety questions or concerns.CUSTOM FABRICATORRECEIVE INSTANT QUOTE
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- ACCESSORIES (14)
- Do-It-Yourself: Installing Range Hood Ducts
- Meet Restaurant Equippers
- Reasons for Buying a Fire Suppression System
- Accessory Guide For Your Exhaust Hood System
- HoodMart Guide To Roof Curbs
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- Grease Traps 101
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- When Should You Replace An Exhaust Hood Filter?
- Don't Go Cheap With Exhaust Hood Air Filter Replacements
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- Round vs Rectangular Exhaust Hood Duct Systems
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- Custom Fabrication (4)
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- Type 1 VS Type 2 Hood Systems
- The Importance Of Air Ventilation Hood Systems
- The Importance of Tempered or Heated Makeup Air Units
- Upblast Exhaust Fans and Why You Need Them | HoodMart
- Why Your Restaurant Needs A Tempered Heated Make-Up Air Supply
- Protecting Your Ventilation and HVAC Equipment from Severe Weather
- The Benefits Of A Rooftop Grease Containment System
- Exhaust Hood Not Working? Here's What To Do Next
- The Importance Of Makeup Air Units In Your Exhaust Hood System
- Fundamentals Of Exhaust Fan Louvers
- Save Money And Go Green With Direct Drive Make-Up Air
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- FIRE EQUIPMENT SAFETY (11)
- Food Truck Safety
- Exhaust Hoods For Residential Kitchens In Commercial Buildings
- Dedicated Outdoor Air Systems DOAS and AHRI 920 - What Does This Mean For Your Kitchen?
- What Size Exhaust Fan Does Your Kitchen Need?
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- What is an ANSUL Fire Suppression System?
- Kitchen Fire Suppression System Training Guide | Hoodmart
- Understanding Local Fire and Safety Regulations for Kitchen Hoods
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- FOOD TRUCK (32)
- Reasons Why Food Truck Businesses Falter
- Crazy Concession Stand Classics
- To-Do List for Spring Food Truck Openings
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- Social Media Engagement for Food Trucks
- Upgrading Food Truck Equipment
- Ready for Food Truck Franchising?
- Tracking Food Trucks Via GPS
- Food Truck Fare Is Booming
- Going Beyond Concession Basics
- Breezing Through a Food Truck Health Inspection
- America’s Wackiest Concession Stand Foods
- Winter Survival Guide For Your Food Truck
- HoodMart Food Truck Cleaning Guide
- HoodMart Spring Food Truck Check List
- Food Truck Fire Safety
- Spring Cleaning For Your Food Truck
- Springs Almost Here - Get Your Food Truck Ready
- Keeping Cool With Food Truck Exhaust Hood Systems
- Get Your Food Truck Ready For Spring / Summer 2022!
- Avoiding Common Food Truck Health Code Violations
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- Mobile Food Trucks and Fire Safety: Kidde vs. Ansul Systems
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- The Importance of Regular Maintenance for Commercial Kitchen Hoods
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- HOOD FACTS (88)
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- Preparing Your Restaurant For Re-opening After COVID-19
- SBA's Restaurant Revitalization Fund Notes & How To Apply For Your Restaurant
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- Exhaust Hoods For Residential Kitchens In Commercial Buildings
- Dedicated Outdoor Air Systems DOAS and AHRI 920 - What Does This Mean For Your Kitchen?
- Protecting Your Ventilation and HVAC Equipment from Severe Weather
- Keep Customers Warm This Holiday Season With Tempered Heated Make-Up Air Supply
- Upblast Exhaust Fans 101
- New Year, Clean Kitchen - Kick Off The New Year With An Exhaust Hood Deep Cleaning
- First Time Exhaust Hood Buying Tips
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- Maximizing The Ventilation In Your Commercial Kitchen
- The Importance Of Makeup Air Units In Your Exhaust Hood System
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- The Importance Of Regular Maintenance For Your Exhaust Hood System
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- What Size Exhaust Fan Does Your Kitchen Need?
- Fundamentals Of Exhaust Fan Louvers
- Save Money And Go Green With Direct Drive Make-Up Air
- Keeping Your Restaurant Healthy During Winter Months
- Keep Your Kitchen Cool With A Type II Condensate Hood
- Do Not Neglect Your Exhaust Hood Ductwork
- Avoiding Common Food Truck Health Code Violations
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- The HoodMart Guide To Cleaning and Maintaining Your Exhaust Hood System
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- Avoiding Commercial Kitchen Inspection Violations
- Commercial Kitchen Fire Prevention TIps
- What To Ask When Hiring A Professional Exhaust Hood Cleaning Service
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- Preventing Kitchen Fires This Holiday Season
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- Protecting Your Ventilation and HVAC Equipment from Severe Weather
- Keep Customers Warm This Holiday Season With Tempered Heated Make-Up Air Supply
- Upblast Exhaust Fans 101
- Staying Safe When Reopening Your Restaurant During COVID-19
- New Year, Clean Kitchen - Kick Off The New Year With An Exhaust Hood Deep Cleaning
- How to Effectively Clean Your Commercial Kitchen Hood Filter
- The Benefits Of A Rooftop Grease Containment System
- NFPA 96 And Your Commercial Cooking Operation
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- The Importance Of Regular Maintenance For Your Exhaust Hood System
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- The HoodMart Guide To Cleaning and Maintaining Your Exhaust Hood System
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- How to Effectively Clean Your Commercial Kitchen Hood Filter
- Protecting Your Ventilation and HVAC Equipment from Severe Weather
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- Commercial Vent Hoods: Tips for Proper Maintenance and Longevity
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- VENTLESS HOODS (20)
- Going Ventless
- Reasons to Choose Ventless Exhaust Hood Systems: for Homes and Restaurants
- The Wonders of Ventless Hood Systems
- HoodMart - The ONLY Certified Green Hood Ventilation Manufacturer
- Exhaust Hoods For Residential Kitchens In Commercial Buildings
- Dedicated Outdoor Air Systems DOAS and AHRI 920 - What Does This Mean For Your Kitchen?
- Keep Customers Warm This Holiday Season With Tempered Heated Make-Up Air Supply
- Upblast Exhaust Fans 101
- First Time Exhaust Hood Buying Tips
- What Size Exhaust Fan Does Your Kitchen Need?
- How to Vent a Commercial Exhaust Hood
- What is a Ventless Commercial Exhaust Hood? | Hoodmart
- Benefits of Stainless Steel Wall Panels in a Commercial Kitchen | Hoodmart
- Ventless vs. Vented Commercial Kitchen Hoods | HoodMart
- Exploring Commercial Range Hoods in Non-Traditional Kitchens | Hoodmart
- How Does a Ventless Commercial Range Hood Work? | HoodMart
- Food Truck Solutions | HoodMart
- Revolutionizing Your Kitchen: The Power of Countertop Ventless Hoods
- The Benefits of Ventless Hoods with Triple Filtration: Grease, Condensation, and Odor Control | HoodMart
- Understanding Carbon Filtration in Ventless Hoods: Removing Odors and Particulates
- Frying without the Fuss: Exploring the Benefits of Ventless Hoods For Frying
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BACKGROUND
On March 11, the American Rescue Plan Act of 2021 created the $28.6 billion Restaurant Revitalization Fund to provide grants for restaurants sustaining financial losses due to the COVID-19 pandemic.
On April 17, the U.S. Small Business Administration (SBA) issued the necessary federal rules, regulations, and a sample application to distribute the grant funds.
This frequently asked questions (FAQ) resource will be updated as the SBA releases information on the Restaurant Revitalization Fund Grant (RRFG) Program.
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RestaurantsAct.com
Disclaimer: This content is for informational purposes only, and should not be used as legal, tax, investment, financial, or other advice. This information is of a general nature and does not address the circumstances of any particular individual or entity. The document does not constitute professional and/or financial advice, nor does any information constitute a comprehensive or complete statement of the matters discussed or the law. The reader of the document alone assumes the sole responsibility of evaluating the merits and risks associated with the use of any information before making any decisions based on such information