Which organization regulates the exposure of employees to hazardous materials in quick-serve restaurant supply businesses?

The Occupational Safety and Health Administration (OSHA) is the correct organization responsible for regulating the exposure of employees to hazardous materials in various industries, including quick-serve restaurant supply businesses. OSHA's primary mission is to ensure safe and healthful working conditions by setting and enforcing standards and providing training, outreach, education, and assistance.

In the context of quick-serve restaurants, OSHA oversees regulations that dictate how hazardous materials—such as cleaning chemicals, cooking oils, and other potentially harmful substances—should be handled, stored, and disposed of to protect employee health and safety. This includes requirements for proper labeling, employee training on handling hazardous materials, and maintaining safety data sheets.

The Environmental Protection Agency (EPA) is primarily concerned with environmental protection and pollution control rather than direct workplace safety standards for employees. The Food and Drug Administration (FDA) focuses on food safety and sanitation, particularly concerning the safety and hygiene of food products rather than workplace safety regulations. The State Health Department typically addresses broader public health issues and food safety regulations but does not specifically focus on occupational safety like OSHA does. Thus, OSHA is the appropriate authority regarding employee exposure to hazardous materials in quick-serve restaurant supply environments.