Peter B Food Safety Audits: Oahu FSMA Standard Safety

OUR MISSION


Peter B Food Safety Audits provides top FSMA standard safety to clients in Oahu and the Hawaiian islands

FSMA STANDARD SAFETY


The Food Safety Modernization Act (FSMA) was signed into law by President Barack Obama on January 4, 2011. The FSMA has given the Food and Drug Administration (FDA) new authorities to regulate the way foods are grown, harvested and processed. The law grants the FDA a number of new powers, including mandatory recall authority, which the agency has sought for many years. The FSMA requires the FDA to undertake more than a dozen rulemakings and issue at least 10 guidance documents, as well as a host of reports, plans, strategies, standards, notices, and other tasks.

The law was prompted after many reported incidents of foodborne illnesses during the first decade of the 2000s and was largely crafted by members of the Grocery Manufacturers Association. Tainted food has cost the food industry billions of dollars in recalls, lost sales and legal expenses. This bill is similar to the Food Safety Enhancement Act which passed the House in 2009. It is considered the first major piece of federal legislation addressing food safety since 1938. It is also the first piece of legislation to address intentional adulteration and Food Defense.

For quality trainings aimed at preserving the integrity and uplifting the culinary industry contact Food Safety & Culinary Solutions specialist Ai Kahu

DID YOU KNOW?

KC Drive Inn was the first drive-in in Hawaii when it opened in Oahu in 1929

DID YOU KNOW?

Foodland opened in 1947 bringing the era of modern supermarkets to Oahu

The "Pineapple King", James Dole, planted pineapples on Oahu in 1901, and in 1922 he purchased the entire island of Lanai to grow pineapples

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 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 FSMA standard 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 Oahu market and the consumer. In considering industry to market practices, FSMA standard 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 FSMA standard 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 Oahu. When FSMA standard 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 Oahu 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.

My experience of 30+ years working as Chef and manager in hotels and restaurants in New York City, Oahu, 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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