Food businesses: Learn how to avoid common mistakes made during inspections

Need a hazard analysis critical control point plan for your food business? Hawaiʻi Commercial Kitchens can help you write one — for free!

Join the organization from 1 to 4 p.m. Aug. 13 for a free workshop with guest speaker retired Hawaiʻi Department of Health inspector John Nakashima to walk you through what a strong hazard analysis critical control point plan actually requires, including recordkeeping and monitoring habits that matter most when an inspector shows up.

While the workshop is on Hawaiʻi Island, Zoom is available for anyone who can’t make it in-person.

Reserve your spot now by registering online. A Zoom link will be sent upon registration.

If you operate a food business — or are thinking about starting one — this is a great way to further your knowledge with industry experts and be fully prepared for inspection time.

What’s included

• Expert workshop as part of the Technical Assistance Workshop Series, providing actionable advice and strategies from Nakashima, built specifically for Hawaiʻi food businesses.
• Free one-on-one technical assistance from Hawaiʻi Commercial Kitchens, including ongoing business support such as marketing, financial planning, permitting, food safety and more. Ask during the event.

Contact Hawaiʻi Commercial Kitchens at 808-353-5376 or via email at anthony@hawaiicommercialkitchens.com for additional information or with any questions.