Every organization’s needs may be slightly different, but the goal of food safety 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 safety, 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?
Kauai Coffee is the largest coffee plantation in the United States
Most commonly made into poi and paired with local specialties like lau lau, lomi lomi salmon and kalua pork, Kauai grows more taro than any other island
The second rainiest place on Earth is Mt. Waialeale on the island of Kauai, where the average rainfall is 450 inches per year
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
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 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 food safety 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 Kauai market and the consumer. In considering industry to market practices, food safety 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 food 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 Kauai. When food safety 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.
To set up an audit at reasonable prices in Kauai or elsewhere on Hawaii, please contact us
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, Kauai, and the Hawaiian Islands brings real world knowledge of how a kitchen should operate to provide safe food and follow regulations.