Food establishments include grocery stores, restaurants, soft drink dispensers, liquor dispensers, food vending operations, food manufacturers, food warehouses, markets, fish, meat and vegetable peddlers, lunch wagons, lunch stands, and food peddlers. The Standards Section conducts written examinations and issues licenses to prevent the transmission of communicable disease. The Sanitation Branch inspects certain non-food establishments to prevent the transmission of communicable disease. To reduce the incidence of food borne illness in Hawaii. The Sanitation Branch protects residents and visitors from exposure to food borne illnesses by keeping a wathchful eye on food and food service establishments.
Routine inspections ensure that food is safe to eat.
The branch also promotes alternative means to assure food protection. The branch is also exploring opportunities to educate food handlers and consumers on food safety. The traditional regulatory approach has been redesigned to encourage food inspectors and food handlers to focus on critical food practices which will prevent food borne illnesses. Food is a significant element of Hawaii's multi-ethnic culture and an attraction for visitors to Hawaii. Program Objectives and Strategies 1.