A basic understanding of food safety principles can help to keep your food event safe and successful. Topics covered include:
Foodborne Illness (pdf file)
Purchasing and Storage (pdf file)
Sanitation and Personal Hygiene (pdf file)
Preparing Foods (pdf file)
Cooking (pdf file)
Serving (pdf)
Leftovers (pdf file)
Note: These guidelines are for consumers which may differ from regulations for food service establishments.
 To view PDF files, you will need Adobe Acrobat Reader.
For more information, contact:
Lynn Nakamura-Tengan
phone: 808-244-3242
last update:
September 29, 2011
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