Peter B Food Safety Audits: Oahu FSMA Standard Training

OUR MISSION


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

FSMA STANDARD TRAINING


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.

“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 Oahu. 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 FSMA standard training messaging, use consistent terminology, and when possible, teach employees in their native languages here in Oahu. When you encourage employees to ask questions if they don’t understand FSMA standard 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 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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