Most restaurant owners in Connecticut think about OSHA only after an employee gets hurt. The kitchen exhaust system is where workplace safety and fire risk meet. A hood carrying grease-laden vapor, a fan that seizes, or a duct that has built up residue for a year can start a fire that injures a line cook long before any inspector arrives. A serious Connecticut OSHA restaurant kitchen review should include the hood over your line, not just the mats and the first aid kit. This