Peter B Food Safety Audits: Maui Food Training
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Peter B Food Safety

So fresh and so clean


FOOD TRAINING


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


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
The

Maui Gold

Brand of pineapple have 3 times the amount of vitamin C of other brands of pineapple, and

Maui

has the only working pineapple plantation in the country
Made from

Maui Gold

Brand pineapples,

Maui’s

range of local pineapple wines offer a delightful way to sample two specialities at once

The island of

Maui

was named after the demigod who taught Hawaiians to make fire, invented spears, and created a giant fishhook
“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 Maui. 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 Maui. 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 Maui or elsewhere in Hawaii, please contact us


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