FOOD SANITATION
Every organization’s needs may be slightly different, but the goal of food sanitation 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 sanitation, 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?
Kapolei sits primarily upon former sugarcane and pineapple fields.
Kapolei is quickly becoming the second urban center of Oahu. Much of Oahu's future population growth is projected for the Kapolei area, and ʻEwa Plain.
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.
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In Kapolei 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 Kapolei 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, Kapolei, and the Hawaiian Islands brings real world knowledge of how a kitchen should operate to provide safe food and follow regulations.