Peter B Food Safety Audits: Honolulu Food Audits
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FOOD AUDITS


Peter B Food Safety Audits provides top food audits to clients in Honolulu 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

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

Did you know?


Chunky's drive-in attracted big crowds after games held at

Honolulu Stadium

, which was right across the street

Honolulu

delivers a mixed plate of experiences. Eat your way through Chinatown, where 19th-century whalers once brawled.

Did you know?


The first restaurant in

Honolulu

was opened in 1849 by a Portuguese man named Peter Fernandez
Providing

safe food

to your guests has become an important part of any restaurant or foodservice facility in Honolulu
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 Honolulu 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 Honolulu 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, Honolulu, 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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