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 bottom of this page.

Applications

Food Establishment


Temporary Food Establishment


Rules

Forms

Commissary Agreement between kitchen and mobile food establishment owners



Guidelines:

Dial Stem Thermometer Calibration Guidelines


Fresh Fruit and Vegetable Handling Guideline for Restaurants


Norovirus Guidelines for Restaurants


Handwashing Handout


Warewashing Handout


Food Safety During and After Power Outages


Ratlungworm Bulletin


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:	August 11-12, 2009
	November 10-11, 2009
	January 19-20, 2010
	March 17-18, 2010
	May 4-5, 2010

For registration information, please call Dennis Loo at (808)586-8012.

Outer island workshops are held on 3 to 4 month cycles. For registration information, please call John Nakashima at (808)933-0917.
• 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)586-8012, or John Nakashima (Islands of Kauai, Maui, and Hawaii) at (808)933-0917.

Statewide Contact Information

Sanitation Branch 591 Ala Moana Boulevard Honolulu, HI 96813 Phone: 808-586-8000 FAX: 808-586-8040	Hawaii District Health Office/Hilo 1582 Kamehameha Avenue Hilo, HI 96720 Phone: 808-933-0917 FAX: 808-933-0400	Sanitation Branch/Kona (Office) Keakealani Building 79-1020 Haukapila Street, Room 115 Kealakekua, HI 96750 Phone: 808-322-1507 FAX: 808-322-1511
Maui District Health Office 54 High Street, Room 300 Wailuku, HI 96793 Phone: 808-984-8230 FAX: 808-984-8237	Kauai District Health Office 3040 Umi Street Lihue, HI 96766 Phone: 808-241-3323 FAX: 808-241-3566	Hawaii District Health Office/Kona (Mailing) 81-980 Halekii Street, Suite 103 Kealakekua, HI 96750 Phone: 808-322-1507 FAX: 808-322-1511