Background
Though Act 334 in 1997, the Advisory Council on Food Protection Practices was created by the State of Hawaii's Nineteenth Legislature to advise the Hawaii Department of Health on matters of sanitation, safe food practices, adoption of rules to improve the safety of food, and the incorporation of salient provisions of the 1997 Model Food Code in the department's food sanitation rules. The composition of the Advisory Council was defined by law to include representatives from the restaurant industry, hotel industry, food manufacturing industry, foodservice industry, the general public, a corporate chain restaurant doing business in Hawaii, the Food Service program of the community colleges, and the Food Science program of the University of Hawaii. Since its first meeting on April 10, 1997, the Advisory Council focused on using their collaborative partnership among government, academia, the public, and the industry to address the above identified needs by providing a positive, common-interest educational program that will improve the safety of foods in Hawaii.
