Peter B Food Safety
So fresh and so clean
Providing several types of safety sanitation 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 and health safety.
In considering industry to market practices, safety sanitation 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 sanitation 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 sanitation 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 sanitation 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
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning
In Big Island there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item
According to the Center for Disease Control, roughly one in six Americans gets sick from a foodborne illness annually. High-performing companies continually evaluate their food safety procedures to stay ahead of potential foodborne illness crises. For example, BJ’s Restaurants, a California-based, 174-unit chain, audits its restaurants at least 12 times a year to not only gain a clearer understanding of operations, but also to reinforce the importance of proper food safety behaviors.
To set up an audit at reasonable prices in Big Island or elsewhere in Hawaii, please contact us