Peter B Food Safety Audits provides top food audits to clients in Central Oahu and the Hawaiian islands
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
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 more comprehensive regulation, plus 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.
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.
To set up an audit at reasonable prices in Central Oahu 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.
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, Central Oahu, and the Hawaiian Islands brings real world knowledge of how a kitchen should operate to provide safe food and follow regulations.