Peter B Food Safety Audits: Kapolei Food Training
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FOOD TRAINING


Peter B Food Safety Audits provides top food training to clients in Kapolei 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 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

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.
“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 Kapolei. 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 Kapolei. 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 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.


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