We help food service facilities attain a high standard of food and health safety.
With over 30 years of real kitchen and management experience Peter B Food Safety will get your facility certification ready.
Independent Service Audits
After Graduating from the Culinary Institute of America, Hyde Park NY in February 1986, Peter worked in many hotels, restaurants and food service operations in the New York City area. Positions have included Chef, Kitchen and Restaurant manager. In one of his positions in Food Service, Peter was asked to audit another group of facilities, with the aim to improve their food safety and improve their NYC Department of Health grade. Working with management and staff, that facility went from a grade of C to an A.
In 2013, Peter moved with his ohana to Hawaii, where he has worked as restaurant manager as well. While in Hawaii, he started working as an Independent Contractor for a national company providing food safety audits. With this company, he also provides supplier audits to ensure that client requirements of food safety in produced foods are met.
In 2015, Peter started providing independent, 3rd party audits to restaurants and facilities on Oahu as Peter B Food Safety Audits, and have expanded to include Big island, Kauai and Maui. This business has grown, and provides experienced and knowledgeable observations on improving food safety. Lastly, Peter also provides a periodic training class in food safety for a national retail chain.
In the community...
As a member of the Hawaii Restaurant Association since 2017, Peter has become a key player to the HRA. Aside from volunteering time to assist with the 2019 Hall of Fame, Golf Outing, and other events, Peter has become the Food Safety contact when there are food safety questions to events or to restaurants.
Peter has also been contacted - through the HRA - to appear on KHON2 to discuss on camera and with Manolo Morales current issues such as Red Placards issued by the HI DOH.
Starting in 2019, Peter is the member of The Castle High School Advisory Board to the Medical and Culinary Academy. These academies have a pathway that the students follow that exposes the students to a broad range skills that include nutrition, basic cooking, a variety of cuisines, work in culinary environments, and, of course, food safety.
The Advisory Board helps develop and shape this program, which helps the students to be ready in at least 4 ways - College Ready, Career Ready, Community Ready and Life Ready. These Skills make students to be better prepared for a career in Hawaii's large and thriving Restaurant and Hospitality Field.
For several years, Peter has volunteered as a waiter for VIP tables at The Hawaii Foodbank's annual fund raiser, Great Chefs Fight Hunger Event held at their Mapunapuna Warehouse. This gala event raises thousands of dollars to fight hunger in Hawaii.
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