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


SANITATION TRAINING


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


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 can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning
In Oahu there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item
According to the Center for Disease Control, roughly one in six Americans gets sick from a foodborne illness annually. High-performing companies continually evaluate their food safety procedures to stay ahead of potential foodborne illness crises. For example, BJ’s Restaurants, a California-based, 174-unit chain, audits its restaurants at least 12 times a year to not only gain a clearer understanding of operations, but also to reinforce the importance of proper food safety behaviors.

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 sanitation 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 sanitation 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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