Food Information

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Food

For general food information, please call (808)586-8000 Monday to Friday from 7:45 a.m.-4:30 p.m. Hawaii Standard Time. For questions pertaining to a specific island, please refer to the telephone numbers on the Contact Us page.

Food Safety Resources for Chapter 50:

http://dec.alaska.gov/eh/fss/Food/RF_Resources.html

COTTAGE FOOD FACT SHEET (ALASKA COTTAGE FOOD EXEMPTION LAW) AND THE ALASKA PESTICIDE CONTROL PROGRAM TABS DO NOT APPLY TO HAWAII.

Applications:

Food Establishment

Temporary Food Establishment Application

Fundraising Guidelines For Temporary Food Sales

Variance Application 2016

Variance Guidance

Chapter 11-50 Searchable version

Forms:

Commissary Agreement

Support Kitchen Usage Log

Procedure For Mobile Unit Approval

 For information on service animals in food establishments, click on the following Americans with Disabilities Act(ADA) websites:

ADA: Service Animals

ADA Nondiscrimination on the Basis of Disability in Public Accomodations and Commercial Facilities

Guidelines/Handouts:  Please feel free to download these forms to use in your restaurant.

Time as a Public Health Control Procedure Template

PHF Display Labeling Handout

Consumer Advisory for Undercooked Foods

Bare Hand Contact Checklist

Food Safety Reference Card (English)

Food Safety Reference Card (Chinese)

Food Safety Reference Card (Ilocano)

Food Safety Reference Card (Japanese)

Food Safety Reference Card (Korean)

Food Safety Reference Card (Spanish)

Food Safety Reference Card (Tagalog)

Food Safety Reference Card (Vietnamese)

Dial Stem Thermometer Calibration Guidelines

Fresh Fruit and Vegetable Handling Guideline for Restaurants

Norovirus Guideline for Restaurants

Handwashing Handout

Handwashing-Chinese

Handwashing-Ilocano

Handwashing-Japanese

Handwashing-Korean

Handwashing-Tagalog

Warewashing Handout

Ratlungworm Bulletin

Retail Shellfish Requirements

Log Templates:  Please feel free to download these forms to use in your restaurant.

Sanitizer Log

Cold-Holding Log

Hot-Holding Log

Cooling Temperature Log

 Food Safety Education Program:

This State of Hawaii, Department of Health statewide program was launched in 1989 with the primary purpose of protecting the public from foodborne illnesses through education and training. The instructors, Food Sanitarians with extensive field experience, provide real world insight. Participants include chefs, cooks, dieticians, managers, pantry workers, stewards, waiters, waitresses, and a host of other professions.

The following workshops and classes are offered at NO CHARGE:

    • FOOD SAFETY CERTIFICATION WORKSHOP. During this 2 day workshop, you’ll learn to implement specific procedures to prevent foodborne outbreaks, utilize proper food handling techniques to ensure safe food service, conduct a sanitation self inspection of your premises, and understand basic concepts of the Hazard Analysis Critical Control Point (“HACCP”) system.

Oahu workshops will be held on the following dates:

Food Safety Workshop Schedule 2016

*Fast paced one day workshops for those with previous education/experience. Not recommended for those without previous education/experience.

Workshops are held at 591 Ala Moana Blvd., Honolulu, HI 96813.

All June classes have been cancelled because our Oahu office is moving.  Classes will resume in July at our new location 99-945 Halawa Valley Street, Aiea, HI. (Next to Animal Quarantine.)

For registration information and directions, please call Dennis Loo at (808)859-0264.(New!)

 Outer island workshops are held on 3 to 4 month cycles. For registration information, please call John Nakashima at (808)933-0931.

    • FOOD SAFETY CLASS. These 1 and 2 hour classes are designed to provide the food handler with a basic understanding of food microbiology, become familiar with the major foodborne illnesses and learn to implement specific procedures to ensure safe food preparation. The classes also provide an excellent review for those already certified.
    • INTRODUCTION TO HACCP. What is HACCP? How can I use it to prepare a safer food product? Learn the 7 basic principles of HACCP and how to integrate it into your food preparation.

To view a video on food safety, click on any of the four parts below.

Do It Right Video Part 1
Do It Right Video Part 2
Do It Right Video Part 3
Do It Right Video Part 4

FOR MORE INFORMATION CALL: Dennis Loo (Oahu) at (808)859-0264, or John Nakashima (Islands of Kauai, Maui, and Hawaii) at (808)933-0931.