Self-Serve tier

Kitchen burn injury workers' compensation + OSHA 29 CFR §1904 recordable analysis — hospitalization / amputation / loss-of-consciousness reporting (8-hour / 24-hour rules), OSHA 300 / 300A / 301 forms, and state workers' comp interaction. Renders incident-response checklist, reco

FDA Food Code 2022 §2-201.11 employee illness reporting + §2-201.12/13 restriction vs exclusion — Big 6 pathogens (Norovirus, Hep A, Shigella, STEC, Salmonella Typhi, nontyphoidal Salmonella) and 5 reportable symptoms. Renders BOH employee-illness SOP, decision tree, and citation

FDA Food Code 2022 §3-501.14 cooling rule — 135°F→70°F in 2 hours, then 70°F→41°F in 4 additional hours (6-hour total max). Renders BOH cooling SOP, equipment selection (blast chiller / shallow-pan / ice-bath / ice-paddle), log template, and citation defense for line cooks and so

FDA Food Code 2022 §3-302.11 cross-contamination prevention — separation of raw animal food from RTE food, color-coded boards, sequential prep order, and storage hierarchy. Renders BOH SOP, color-coded board chart, prep-flow diagram, and citation defense. Self-contained — no exte

FDA Food Code 2022 §3-501 Time/Temperature Control for Safety (TCS) food — cold-hold ≤41°F, hot-hold ≥135°F, and 4-hour cumulative rule for time-as-public-health-control (TPHC). Renders BOH line-cook/sous-chef compliance audit, log template, and citation defense. Self-contained —

FOG (fats, oils, grease) management for restaurant BOH — 40 CFR §403 pretreatment, EPA Model FOG Ordinance / Sewer Use Ordinance, the 25%/75% interceptor cleaning rule, GGI/GGD sizing, and municipal pretreatment program (POTW) interaction. Renders BOH grease-trap maintenance log,

HACCP plan required vs voluntary in BOH operations — 21 CFR §123 (seafood), 21 CFR §120 (juice), 9 CFR §417 (USDA meat/poultry), FDA Food Code §3-502 special-process variance, and FDA Voluntary Retail Food HACCP. Renders BOH HACCP scope determination, plan template, and citation

FDA Food Code 2022 §3-301.11 no-bare-hand-contact rule for ready-to-eat food + §2-301 handwashing + §5-203 / §5-204 dedicated handwash sink requirements. Renders BOH handwash SOP, sink placement audit, glove-vs-utensil decision tree, and citation defense. Self-contained — no exte

OSHA 29 CFR §1910.138 hand protection compliance for kitchen knife use — cut-resistant gloves, ANSI/ISEA 105-2024 cut levels A1–A9, and §1910.132 PPE hazard assessment requirement. Renders BOH posture audit, glove spec selection, and citation defense for line cooks, prep cooks, a

OSHA Hazard Communication Standard 29 CFR §1910.1200 (HazCom 2012) for restaurant kitchen cleaning chemicals — written program, GHS labeling, SDS access, employee training, and 2024 HazCom 2024 update alignment to GHS Rev 7. Renders BOH posture audit, SDS binder organization, and

OSHA 29 CFR §1910.22 walking-working surfaces compliance for commercial kitchens — slip/trip/fall prevention, anti-fatigue mats, drainage, and 2024 willful penalty ceiling ($16,131 per violation post-Jan 2024 inflation adjustment, $161,323 willful/repeat). Renders BOH posture aud

Back-of-house tip pool eligibility under 29 USC §203(m)(2) (FLSA as amended by Consolidated Appropriations Act 2018) — when BOH (line cooks, dishwashers, prep cooks) can/cannot share tips, the no-tip-credit-condition for BOH inclusion, and post-Restaurant Law Center v. DOL (5th C