Peter B Food Safety Audits: Waikiki Food Sanitation
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Peter B Food Safety

So fresh and so clean


FOOD SANITATION


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


The forward-thinking principles of active managerial control can be applied to Hazard Analysis and Critical Control Point, a system based on the idea that significant biological, chemical or physical hazards can be prevented if they are identified at specific points within a product’s flow through an operation. 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.

Every organization’s needs may be slightly different, but the goal of

food sanitation

remains the same: keep customers

safe

To accomplish this, leadership should implement a food safety management system consisting of programs, procedures and measures that actively control risks and hazards through the flow of food
An example of a

food safety management system

is active managerial control
A proactive approach to food sanitation, this system includes having certified food protection managers on staff, defining standard operating procedures for critical steps and monitoring effectiveness along the way
The name

Waikiki

means spouting fresh water in

Hawaiian

, for springs and streams that fed wetlands that once separated

Waikiki from Oahu

Did you know?


Waikiki

was a retreat for

Hawaiian royalty

in the 1800s who enjoyed surfing there on early forms of longboards
Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning
In Waikiki 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.

To set up an audit at reasonable prices in Waikiki or elsewhere in Hawaii, please contact us


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