Peter B Food Safety
So fresh and so clean
Providing several types of safety audits with over 30 years of real kitchen and management experience to Big Island and all Hawaii. We help foodservice facilities attain a high standard of food safety.
In considering industry to market practices, safety audits 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 audits 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 safety audits 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.
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 safety audits 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
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
to your guests has become an important part of any
restaurant or foodservice facility in Big Island
With 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.
To set up an audit at reasonable prices in Big Island or elsewhere in Hawaii, please contact us
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.