Peter B Food Safety Audits: Oahu Safety Audits
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SAFETY AUDITS


Peter B Food Safety Audits provides top safety audits to clients in Oahu and the Hawaiian islands


FOOD SAFETY ARTICLES


Be sure to check out the latest food safety articles here
For quality trainings aimed at preserving the integrity and uplifting the culinary industry contact Food Safety & Culinary Solutions specialist Ai Kahu

2 in 5


Restaurant operators said they plan to devote more resources to employee training

15%


Projected job growth from 2016-2026 for jobs combining food prep and service

Did you know?


Foodland opened in 1947 bringing the era of modern supermarkets to

Oahu

The "Pineapple King", James Dole, planted pineapples on

Oahu

in 1901, and in 1922 he purchased the entire island of Lanai to grow pineapples
Providing

safe food

to your guests has become an important part of any restaurant or foodservice facility in Oahu
With more comprehensive regulation, plus our customers growing awareness of what happens at your operation thru the internet and social media, ensuring safe food in Oahu is more critical than ever
Getting and keeping the Green Placard on your front door, and preventing food borne illness is an achievable goal that needs to have all your staff aware of proper safe techniques and systems.

During a 2-3 hour audit, I will observe and note facility issues, proper staff operations and systems. I will explain to your staff what the safety regulations are, generate a scored report, and then send a report detailing all the opportunities to improve your operation Food Safety Quotient. We will work together as partners.

To set up an audit at reasonable prices in Oahu or elsewhere on Hawaii, please contact us


OUR FOUNDER


PETER B FOOD SAFETY AUDITS provides independent third-party audits of foodservice operations – from small to large restaurants, hotels, residences, supermarkets and multi-unit facilities, pre-opening and routine audits.

Having attended NYC Technical College for Hotel & Restaurant Management, and graduated from the Culinary Institute of America in Hyde Park in 1986, my experience of 30+ years working as Chef and manager in hotels and restaurants in New York City, Oahu, and the Hawaiian Islands brings real world knowledge of how a kitchen should operate to provide safe food and follow regulations.


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