Peter B Food Safety Audits: Oahu Safety Training
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Peter B Food Safety

So fresh and so clean


SAFETY TRAINING


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


In considering industry to market practices, safety training 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 training 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 safety training 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.

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 safety training 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

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
“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 safety 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 safety 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 in Hawaii, please contact us


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