Peter B Food Safety Audits provides top haccp audits to clients in Oahu and the Hawaiian islands
Hazard analysis and critical control points or HACCP (/ˈhæsʌp/) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health.
Did you know?
Foodland opened in 1947 bringing the era of modern supermarkets to
The "Pineapple King", James Dole, planted pineapples on
in 1901, and in 1922 he purchased the entire island of Lanai to grow pineapples
to your guests has become an important part of any restaurant or foodservice facility in Oahu
With more comprehensive regulation, plus our customers growing awareness of what happens at your operation thru the internet and social media, ensuring safe food in Oahu 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 haccp 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 Oahu 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, Oahu, and the Hawaiian Islands brings real world knowledge of how a kitchen should operate to provide safe food and follow regulations.