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Restaurant management must create a fire safety plan that includes fire extinguishers in specified areas of a restaurant. Employees should go through a thorough training, so they're ready when the time comes.

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All floors within a restaurant must be clean and dry to reduce slip-and-fall injuries. Glass should be cleaned up IMMEDIATELY with a broom and dustpan. The glass should be thrown in the trash full of glass.

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http://smallbusiness.chron.com/restaurant-food-safety-regulations-3007.html
and
http://htmalden.wikispaces.com/Chapter+Assignments (chapter 3)

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Meat served in restaurants must meet food safety regulations so that customers don’t become sick. There should be no mold or purple/green patches on any food.

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Restaurants may use ice for two distinct reasons: to keep stored items cooled, or to serve within beverages to be consumed by customers. Getting ice with your bare hand will lead to contamination, which will get customers sick.

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Restaurant safety regulations REQUIRE employees to wash hands before preparing or serving food. Hygiene should be taken care of your first priority as a human being!