Peter B Food Safety
So fresh and so clean
Providing several types of food audits with over 30 years of real kitchen and management experience to Central Oahu and all Hawaii. We help foodservice facilities attain a high standard of food and health safety.
The forward-thinking principles of active managerial control can be applied to Hazard Analysis and Critical Control Point, a system based on the idea that significant biological, chemical or physical hazards can be prevented if they are identified at specific points within a product’s flow through an operation. According to the U.S. Food and Drug Administration, the success of a HACCP plan depends on educating and training management and employees in the importance of their role in producing safe foods.
Every organization’s needs may be slightly different, but the goal of
food audits remains the same: keep customers
To accomplish this, leadership should implement a food safety management system consisting of programs, procedures and measures that actively control risks and hazards through the flow of food
An example of a
food safety management system is active managerial control
A proactive approach to food audits, this system includes having certified food protection managers on staff, defining standard operating procedures for critical steps and monitoring effectiveness along the way
is home to the Aloha Stadium and the Pearlridge Shopping Mall. In earlier times the area was largely used for rice paddies and fields plowed with water buffalo
Central Oahu's Plantation Village is an outdoor museum that showcases the lifestyles and traditions of those who worked on the sugar, banana and pineapple plantations in the past
to your guests has become an important part of any
restaurant or foodservice facility in Central Oahu
With our customers growing awareness of what happens at your operation thru the internet and social media, ensuring
safe food in Central 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.
To set up an audit at reasonable prices in Central Oahu 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 food 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.