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Peter B Food Safety

So fresh and so clean


SAFETY SANITATION


Providing several types of safety sanitation with over 30 years of real kitchen and management experience to Honolulu and all Hawaii. We help foodservice facilities attain a high standard of food safety.


In considering industry to market practices, safety sanitation considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and sanitation and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer in Honolulu. When safety sanitation procedures are correctly followed and entrenched in a business’ culture, error rate is reduced, return on investment is greater, employee empowerment soars and your reputation is intact.

Food safety

is a scientific

discipline

describing handling, preparation, and storage of food in ways that prevent foodborne illness
This includes a

number of routines

that should be followed to avoid potential health hazards
In this way safety sanitation often overlaps with

food defense

to prevent harm to consumers
The tracks within this line of thought are

safety

between industry and the market and then between the Honolulu market and the consumer

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
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning
In Honolulu there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item
According to the Center for Disease Control, roughly one in six Americans gets sick from a foodborne illness annually. High-performing companies continually evaluate their food safety procedures to stay ahead of potential foodborne illness crises. For example, BJ’s Restaurants, a California-based, 174-unit chain, audits its restaurants at least 12 times a year to not only gain a clearer understanding of operations, but also to reinforce the importance of proper food safety behaviors.

To set up an audit at reasonable prices in Honolulu or elsewhere in Hawaii, please contact us


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