FOOD AUDITS
Every organization’s needs may be slightly different, but the goal of food audits remains the same: keep customers safe. 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. 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.
For quality trainings aimed at preserving the integrity and uplifting the culinary industry contact Food Safety & Culinary Solutions specialist Ai Kahu
DID YOU KNOW?
Ewa Beach is a good spot to gather edible seaweed, called limu in Hawaiian.
DID YOU KNOW?
Ewa was home to some of the best fishing on the island, and was a favorite residence for aliʻi, or chiefs.
FOOD SAFETY ARTICLES
Be sure to check out the latest food safety articles here
DID YOU KNOW?
Over 85% of foodborne illnesses can be prevented by handwashing
DID YOU KNOW?
The Temperature Danger Zone (TDZ) is between 41 and 135 degrees
15%
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.
DID YOU KNOW?
Restaurants across Hawaii are set to gross $4.6 billion in sales in 2017.
Providing safe food to your guests has become an important part of any restaurant or foodservice facility in Ewa Beach. 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 Ewa Beach 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 to as partners.
To set up an audit at reasonable prices in Ewa Beach or elsewhere on Hawaii, please contact us
OUR FOUNDER
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, Ewa Beach, and the Hawaiian Islands brings real world knowledge of how a kitchen should operate to provide safe food and follow regulations.