It’s thunderstorm season. If you hear thunder, it’s time to act—because lightning is close enough to strike. In the U.S., about 300 people per year are struck by lightning. Around 10% of those strikes are fatal, and many survivors face life-altering injuries. Florida, known as the lightning capital of the country, has seen over 2,000 lightning injuries in the past 50 years.
The safest approach? Bring outdoor employees indoors at the first sound of thunder or sight of lightning, and don’t send them back out until 30 minutes after the last rumble of thunder. That half-hour wait is critical—many injuries happen when people return outdoors too soon. To keep your employees safe and your business protected, it’s better to be safe than sorry with thunderstorms.
You may have seen headlines about the USDA pulling back on proposed salmonella rules — and yes, it's true. The agency recently scrapped a rule that would’ve banned the sale of poultry products if they tested positive for certain high-risk salmonella strains, or if overall levels of the bacteria exceeded a set limit.
Why does this matter? Salmonella causes about 1.3 million infections in the U.S. every year, and poultry is a major source. Supporters of the rule argued it could’ve made a real dent in those numbers. But critics, including some industry groups, said the science behind the rule wasn’t solid enough and that it could have crushed small producers with cost and complexity — and that consumers would ultimately foot the bill.
The rule is off the table for now, which means it’s still largely up to producers, inspectors, and restaurant teams to keep poultry safe through careful sourcing, handling, and cooking.
The bottom line: Chicken and turkey are safe to serve when handled correctly. But the rollback means there’s less regulatory pressure on producers to reduce contamination before it reaches your kitchen — so food safety training, cooking and holding temps, and supplier standards are more important than ever.
Sources: Washington Post, CBS
For anyone who has worked in restaurants or retail long enough, patrons having a medical emergency is bound to happen. When it does, having an AED and someone nearby who has been recently trained in CPR can make a huge difference in survival rates for those in cardiac arrest.

‍