Peter B Food Safety Audits: Big Island Haccp Audits
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OUR MISSION


Peter B Food Safety Audits provides top haccp audits to clients in Big Island and the Hawaiian islands

HACCP AUDITS


Hazard analysis and critical control points or HACCP (/ˈhæsʌp/) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health.

For quality trainings aimed at preserving the integrity and uplifting the culinary industry contact Food Safety & Culinary Solutions specialist Ai Kahu


The largest contiguous ranch, in the United States, is on the Big Island. The Parker Ranch near Kamuela has about 480,000 acres of land.

DID YOU KNOW?

The Big Island is the worldwide leader in harvesting macadamia nuts and orchids.

FOOD SAFETY ARTICLES

Be sure to check out the latest food safety articles here

DID YOU KNOW?

Over 85% of foodborne illnesses can be prevented by handwashing

DID YOU KNOW?

The Temperature Danger Zone (TDZ) is between 41 and 135 degrees

15%

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

2 in 5

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

According to the National Restaurant Association, food service jobs account for 14% of the total employment in Hawaii, 4% higher than the national average.

DID YOU KNOW?

Restaurants across Hawaii are set to gross $4.6 billion in sales in 2017.

Providing safe food to your guests has become an important part of any restaurant or foodservice facility in Big Island. 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 Big Island 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 haccp 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 to as partners.

To set up an audit at reasonable prices in Big Island 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, Big Island, 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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