Peter B Food Safety Audits: Ewa Beach Food Training
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OUR MISSION


Peter B Food Safety Audits provides top food training to clients in Ewa Beach and the Hawaiian islands

FOOD TRAINING


Every organization’s needs may be slightly different, but the goal of food training 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 training, 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.

“Training empowers employees,” said William Weichelt, director of ServSafe, a food and beverage safety training and certificate program administered by the National Restaurant Association. “They feel a part of the process and a part of your team. The more training employees receive, the more they feel valued and the more likely they will act as brand ambassadors for your restaurants.” While training involves expense, it steers off much larger, reactive costs stemming from foodborne illness outbreaks in Ewa Beach. Two in five restaurant operators last year said they plan to devote more resources to employee training. After all, great employees are informed employees. 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. To fortify food training messaging, use consistent terminology, and when possible, teach employees in their native languages here in Ewa Beach. When you encourage employees to ask questions if they don’t understand food concepts or procedures, you open communication lines and start a dialogue. Make it known that senior leadership was involved in the training development process and expects steadfast implementation.

For quality trainings aimed at preserving the integrity and uplifting the culinary industry contact Food Safety & Culinary Solutions specialist Ai Kahu

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.


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