Peter B Food Safety Audits: Big Island HACCP Safety


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


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.


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


Be sure to check out the latest food safety articles here


Over 85% of foodborne illnesses can be prevented by handwashing


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


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.


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

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potential health hazards. In this way HACCP safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the Big Island market and the consumer. In considering industry to market practices, HACCP safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and HACCP and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer in Big Island. When HACCP safety procedures are correctly followed and entrenched in a business’ culture, error rate is reduced, return on investment is greater, employee empowerment soars and your reputation is intact.

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


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.

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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Department of Health

Food Safety Modernization Act







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