Hawaii Hospitality - May/June 2014 - (Page 8)
Are You
Inspection
Ready?
New food safety requirements call for eateries to post placards
alerting diners to possible health hazards. Inspections start soon.
BY DAVID PUTNAM
T
he Islands'
fine-dining
restaurants, popular bistros,
fast-food chains and onolicious lunchwagons share a
common bond in 2014: adjusting
to major changes in Hawaii's food
safety regulations. The new codes
affect the spectrum of the food service
industry, from food handling techniques
to cooking temperatures to preventing
foodborne illnesses.
Chefs, cooks, pantry workers, waithelp, stewards, dishwashers and owners
and managers shouldn't panic: Food
safety training is available to eateries
large and small.
The Department of Health (DOH)
offers free training and certification.
However, should the DOH's workshop
dates not fit well with the work
schedules of some food service
employees, training also is available at
TOBE Co. Food Safety. TOBE Co.,
the only public provider of food safety
training in Hawaii, offers ServSafe
8
Hawaii Hospitality May/June 2014
■
training, a food safety certification
program administered by the National
Restaurant Association and accredited
by the American National Standards
Institute and the Conference for
Food Protection.
Tom Frigge, president of the
Kaneohe-based TOBE Co., says some
Hawaii restaurants are "going to be
GETTING UP TO CODE
* To schedule a food safety audit or
register for training with TOBE Co.,
call (808) 235-0797 or visit
tobecofoodsafety.com.
* The DOH scheduled free food safety
training and certification workshops
on May 6 and 7, as well as "fastpaced" one-day workshops on
June 10, 12, 17 and 19 on Oahu. For
more information, call Dennis Loo at
(808) 586-8012. DOH workshops also
are offered on Kauai, Maui and the
Big Island; call John Nakashima at
(808) 933-0931.
really surprised" when inspectors from
the DOH's Sanitation Branch begin
handing out the new color-coded
placards in June.
The 8½- by 11-inch placards will
be green (pass), yellow (conditional
pass) and red (closure) under the
Chapter 50 guidelines (replacing
Chapter 12) of Hawaii's updated food
code, effective Feb. 24.
"We will be visiting all 10,000plus food facilities statewide with a
'How To Get A Green Placard' PR
campaign. The food facilities will
each be given a folder with all the
necessary info and tools to get the
green placard," says Peter Oshiro, the
DOH's environmental health program
manager for Sanitation/Food and
Drug/Vector Control.
Oshiro says the DOH has 25
field staff for Oahu's 6,000-plus food
facilities. Once all instructional folders
have been handed out, he says the
inspectors will visit at least five facilities
a day to "coach them on our new rules
http://www.tobecofoodsafety.com
Table of Contents for the Digital Edition of Hawaii Hospitality - May/June 2014
News Briefs
Are You Inspection Ready?
Lanai: Small Island, Big Aloha
Great Restaurants: W Bistro
Talk Story with George Szigeti
Small-scale Sustainability
Out of Sight, Not out of Mind
Food & Beverage SuperStars
Taking the Lead: Sales & Marketing
Jaclyn Loo of Google Inc.
Clean Talk
Association News
Hawaii Hospitality - May/June 2014
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