Maui food entrepreneurs gain helpful tips to succeed

Small food entrepreneurs received much needed information on Food Labeling, Safety Plans, and Distribution and Pricing for Small Businesses during a workshop held on February 11, 2020, presented by Maui Food Technology Center (MFTC).

According to Luana Mahi, MFTC President and Owner of Hawaiian Isles Unlimited LLC, “It’s imperative for small food entrepreneurs to keep abreast of new state and federal regulations regarding food safety and labeling. Businesses also need to have a solid plan in regards to their pricing strategies, sales and marketing. We were pleased to offer this educational workshop to help people navigate through these various topics while providing a number of practical tips that can help them succeed.”

Luana Mahi who has more than 15 years of experience representing local, national and international brands; was joined by other workshop presenters: Nina Ann Tanabe, MS, CFS; Principal of Pacific Food Technology, LLC who has 40 years of experience in product development, project management, and regulatory issues. And, John Nakashima, RS, PCQI, owner of Food Safety Services Hawai‘i, LLC; who has over 30 years of experience as a food safety education specialist and retired trainer with the Hawai‘i Department of Health.

Among the various factoids and tips that were shared during the workshops:

• The Centers for Disease Control and Prevention estimates that 48 million people get sick from foodborne illness every year – 128,00 are hospitalized and 3,000 will die.

• The top causes of foodborne illness are poor hygienic practices, improper temperature controls, improper cooking temperatures, food from unsafe/unapproved sources, dirty or contaminated utensils and equipment.

• Those who are most at risk from foodborne illness are young children (elementary school age and younger), pregnant women, older people, and those that are immune compromised.

• Companies need to aware of health permitting requirements:

  • Low Risk Foods sold directly to the customer MAY be allowed to be made in a residential home kitchen, depending upon the Food.

  • High Risk Foods, require an Approved (Certified) Kitchen for the preparation of all foods.

  • Inquire with your local Dept of Health, what or if a permit will be required for special events.

  • For Wholesale permitting, a Health Dept. permit will be required along with the use of an Approved Kitchen for food preparation.

• A Food Safety System designed to reduce the risk of foodborne illness may be required by Hawaii Department of Health.

• The Food and Drug Administration (FDA) is responsible for assuring all foods sold in the U.S. (produced domestically or internationally) are safe, wholesome and properly labeled.

• All food packages and containers are subject to mandatory food labeling.

• Effective January 1, 2020, large manufacturers must adhere to new nutrition facts labeling changes. Small business (<$10 million annual food sales) have until January 1, 2021 to comply.

• Not all food products require nutrition labeling. Exempt are foods with no significant nutrients, and foods for immediate consumption.

• Entrepreneurs must know their target market – who are their customers, what products appeal to them, how do they get their information, etc.

• Know your competition – what makes their products different from yours and what gives you a competitive edge.

• A solid pricing strategy is essential for a company’s profitability – know what the real costs are to produce, market and distribute one’s products.

The February 11th workshop was supported by the County of Maui Office of Economic Development.