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Health and safety guide for eating and drinking places.
Cincinnati, OH: U.S. Department of Health, Education, and Welfare, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, DHEW (NIOSH) Publication No. 76-163, 1976 May; :1-62
Booklet giving health and safety guidelines for eating and drinking places. Topics include: general philosophy regarding health and safety, employee training, good housekeeping, automatic sprinkler systems, control of hazardous materials, kitchens, machine guarding, bakery equipment; frequently violated regulations on exits, occupational health and environmental controls, noise exposure, personal protection, general environmental controls, medical and first aid, fire protection, hand and portable powered tools, and national electrical code (NEC); recordkeeping requirements; checklists; information sources; NIOSH and OSHA regional offices; fire extinguisher chart; safe lifting chart; and emergency information.
Food-preparation-workers; Safety-standards; Eating-places; Grounding; Safety-regulations; Safety-training; Personal-protective-equipment; Materials-handling; Electrical-safety; Power-tools; Health-regulations; Restaurants
NTIS Accession No.
DHEW (NIOSH) Publication No. 76-163
National Institute for Occupational Safety and Health
Page last reviewed: January 14, 2022
Content source: National Institute for Occupational Safety and Health Education and Information Division