Providing several types of safety audits 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.
In considering industry to market practices, safety audits 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 audits 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 Maui. When safety audits 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.
is a scientific
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 audits often overlaps with
to prevent harm to consumers
The tracks within this line of thought are
between industry and the market and then between the Maui market and the consumer
Brand of pineapple have 3 times the amount of vitamin C of other brands of pineapple, and
has the only working pineapple plantation in the country
range of local pineapple wines offer a delightful way to sample two specialities at once
The island of
was named after the demigod who taught Hawaiians to make fire, invented spears, and created a giant fishhook
to your guests has become an important part of any
restaurant or foodservice facility in Maui
With our customers growing awareness of what happens at your operation thru the internet and social media, ensuring
safe food in Maui
is more critical than ever
Getting and keeping the Green Placard on your front door, and preventing food borne illness is an achievable goal that needs to have all your staff aware of proper safe techniques and systems.
During a 2-3 hour audit, I will observe and note facility issues, proper staff operations and systems. I will explain to your staff what the safety regulations are, generate a scored report, and then send a report detailing all the opportunities to improve your operation Food Safety Quotient. We will work together as partners.
To set up an audit at reasonable prices in Maui or elsewhere in Hawaii, please contact us