1. What are the key regulations governing food safety compliance in Hawaii?
In Hawaii, food safety compliance is primarily governed by several key regulations to ensure the safety and quality of food products for consumers. These regulations include:
1. The Hawaii Food Code: This code, also known as Chapter 11-50 of the Hawaii Administrative Rules, outlines the requirements for food establishments in areas such as food handling, storage, temperature control, cleanliness, and sanitation practices.
2. Federal Food Safety Modernization Act (FSMA): This federal law sets standards for preventing food safety hazards in the food supply chain, including regulations on produce safety, preventive controls for human and animal food, and foreign supplier verification.
3. Hawaii Department of Health (DOH) regulations: The DOH oversees food safety compliance in the state and enforces regulations related to food establishment licensing, inspections, and enforcement of food safety standards.
4. Hazard Analysis Critical Control Points (HACCP) principles: HACCP is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process.
5. Good Manufacturing Practices (GMPs): GMPs are guidelines that outline the minimum requirements for producing safe food products, including standards for facility cleanliness, employee hygiene, and equipment maintenance.
By adhering to these key regulations and implementing appropriate food safety practices, food establishments in Hawaii can help prevent foodborne illnesses and ensure the safety of the food products they serve to consumers.
2. What are the requirements for obtaining a food establishment permit in Hawaii?
To obtain a food establishment permit in Hawaii, there are several requirements that need to be met:
1. Application Submission: The first step is to submit a complete application for a food establishment permit to the Hawaii Department of Health (DOH). The application typically includes details such as the business name, location, menu, food handling procedures, and contact information.
2. Compliance with Regulations: The establishment must comply with all relevant state and local health regulations regarding food safety, hygiene, sanitation, and handling practices. This may involve having the necessary equipment, facilities, and processes in place to ensure food safety.
3. Food Handler Training: It is often required that employees who handle food in the establishment undergo food safety training and certification to ensure they understand proper food handling techniques and hygiene practices.
4. Health Inspection: Prior to issuing the permit, the DOH may conduct an inspection of the establishment to ensure that it meets the required health and safety standards. This inspection may cover areas such as food storage, preparation areas, cleanliness, pest control, and employee practices.
5. Fee Payment: There is usually a fee associated with obtaining a food establishment permit in Hawaii. The amount of the fee may vary depending on the size and type of establishment.
Overall, obtaining a food establishment permit in Hawaii involves a thorough review process to ensure that the establishment meets all necessary health and safety requirements to protect public health and prevent foodborne illnesses.
3. What are the best practices for preventing foodborne illnesses in food establishments in Hawaii?
In Hawaii, like in any other location, preventing foodborne illnesses in food establishments is crucial to ensure the health and safety of consumers. Some of the best practices to prevent foodborne illnesses in food establishments in Hawaii include:
1. Proper Hygiene: Encouraging frequent handwashing among food handlers, ensuring employees with any illnesses are not handling food, and maintaining clean and sanitized work areas are essential steps to prevent the spread of bacteria and pathogens.
2. Food Storage and Temperature Control: Proper storage of food items, rotating stock to use older items first, and maintaining proper refrigeration and cooking temperatures can prevent the growth of harmful bacteria that cause foodborne illnesses.
3. Training and Education: Providing regular training to food handlers on proper food safety practices, including the importance of personal hygiene, proper food handling techniques, and safe cooking temperatures, can help reduce the risk of contamination.
4. Regular Inspections and Monitoring: Conducting regular inspections of the food establishment and monitoring food safety practices can help identify any potential issues early on and take corrective actions to prevent foodborne illnesses.
5. Implementing Hazard Analysis and Critical Control Points (HACCP): Establishing a HACCP plan can help identify potential hazards in food production processes and implement control measures to prevent contamination.
By following these best practices and staying informed about food safety regulations, food establishments in Hawaii can significantly reduce the risk of foodborne illnesses and ensure the safety of their customers.
4. How often should food establishments in Hawaii undergo health inspections?
Food establishments in Hawaii should undergo health inspections on a regular basis to ensure compliance with food safety regulations and standards. The frequency of these inspections can vary depending on several factors such as the type of establishment, its history of compliance, and any previous violations. However, as a general guideline:
1. Most food establishments in Hawaii are typically inspected at least once a year by the Department of Health’s Food Safety Branch.
2. High-risk establishments, such as those serving raw or undercooked food, might be inspected more frequently, sometimes multiple times a year.
3. Establishments with a history of non-compliance or previous violations may also be subject to more frequent inspections as part of enforcement measures to ensure corrective actions have been taken.
4. Additionally, routine inspections may be scheduled randomly to maintain a level of surprise and ensure that food safety protocols are being followed consistently.
It is essential for food establishments to proactively maintain high food safety standards and compliance with regulations to protect public health and prevent foodborne illnesses. Regular health inspections play a crucial role in identifying and addressing potential risks, ensuring the safety of both customers and employees.
5. What are the proper food storage guidelines for perishable items in Hawaii?
Proper food storage guidelines for perishable items in Hawaii are crucial to prevent foodborne illness and ensure food safety. Here are some essential tips:
1. Maintain proper temperature: Perishable items should be stored at or below 40°F (4°C) in the refrigerator to slow down bacterial growth. Freezers should be set at 0°F (-18°C) or lower to keep frozen foods safe.
2. Use appropriate packaging: Store perishable items in airtight containers or wrapped tightly in plastic wrap to prevent cross-contamination and help maintain freshness.
3. Organize refrigerator properly: Keep raw meat, poultry, and seafood on the bottom shelf to prevent any drips from contaminating other food items. Ready-to-eat foods should be stored on higher shelves to avoid any potential contamination.
4. Follow the “First In, First Out” rule: Rotate perishable items in your fridge and pantry so that older items are used first to prevent spoilage.
5. Check expiration dates: Regularly inspect perishable items for expiration dates and discard any food that has passed its prime to avoid foodborne illness.
By following these food storage guidelines, you can ensure the safety of perishable items in Hawaii and reduce the risk of foodborne illness.
6. What are the temperature requirements for hot and cold food storage in Hawaii?
In Hawaii, the temperature requirements for hot and cold food storage are regulated to ensure food safety and prevent the growth of harmful bacteria. The Hawaii Department of Health’s Food Safety Code mandates specific temperature ranges for both hot and cold food storage:
1. Hot food must be maintained at a temperature of 135°F (57°C) or above to prevent bacterial growth. This is the temperature range at which bacteria are most likely to multiply rapidly, so it is essential to keep hot food at or above this threshold.
2. Cold food, on the other hand, should be stored at a temperature below 41°F (5°C) to slow down the growth of bacteria. Keeping cold food at this temperature helps to maintain its quality and safety for consumption.
It is crucial for food establishments in Hawaii to adhere to these temperature requirements to ensure the safety and quality of the food they serve to their customers. Failure to comply with these regulations can lead to foodborne illness outbreaks and potential legal consequences. Regular monitoring and proper maintenance of storage equipment are key practices to meet these temperature requirements effectively.
7. Are there specific guidelines for food handling and preparation in Hawaii?
Yes, there are specific guidelines for food handling and preparation in Hawaii that are governed by the Hawaii Department of Health’s Food Safety Program. These guidelines are in place to ensure the safety of consumers and to prevent foodborne illnesses. Some key regulations related to food handling and preparation in Hawaii include:
1. Food Handler Certification: In Hawaii, food handlers are required to obtain a food handler certificate to demonstrate their knowledge of proper food handling practices. This certification is mandatory for all individuals involved in food preparation, storage, or service.
2. Hazard Analysis and Critical Control Points (HACCP): Food establishments in Hawaii are encouraged to implement HACCP principles to identify and control potential hazards in food preparation processes. This proactive approach to food safety helps prevent contamination and ensure the safety of food products.
3. Temperature Control: Proper temperature control is crucial in preventing bacterial growth and foodborne illnesses. Hawaii’s food safety guidelines outline specific temperature requirements for refrigeration, hot holding, and cooking to maintain the safety of food products.
4. Sanitation and Hygiene: Food handlers in Hawaii must adhere to strict sanitation and hygiene practices to prevent cross-contamination and ensure the cleanliness of food preparation areas. Proper handwashing, cleaning and sanitizing surfaces, and using of disposable gloves are essential practices in maintaining food safety standards.
5. Food Storage: Guidelines for food storage in Hawaii include proper labeling, organization, and temperature control to prevent spoilage and contamination. Food items must be stored in designated areas according to their required temperature and kept separate from chemicals or non-food items.
Overall, adhering to these specific guidelines for food handling and preparation in Hawaii is essential to maintain food safety standards and protect public health. Failure to comply with these regulations can lead to serious consequences for food establishments, including fines, closures, and potential harm to consumers.
8. How should food establishments in Hawaii handle food allergies and cross-contamination issues?
Food establishments in Hawaii should take food allergies and cross-contamination issues very seriously to ensure the safety of their customers. Here are essential steps they should follow:
1. Training: Ensure that all staff members are trained in food safety practices, including how to handle food allergies and prevent cross-contamination. This training should cover the identification of common allergens, proper cleaning and sanitizing procedures, and the importance of communication with customers about their allergies.
2. Allergen Awareness: Clearly label menu items that contain common allergens such as peanuts, tree nuts, shellfish, dairy, eggs, gluten, and soy. Provide detailed information about ingredients and potential cross-contact risks to customers upon request.
3. Separate Preparation: Establish designated areas and equipment for preparing allergen-free meals to minimize the risk of cross-contamination. Use separate cutting boards, utensils, and storage containers for allergen-free dishes.
4. Communication: Encourage customers to inform staff about their food allergies when placing an order. Train servers to communicate effectively with the kitchen staff to ensure that special dietary needs are met.
5. Regular Cleaning: Implement a strict cleaning schedule to prevent cross-contamination. Regularly sanitize surfaces, utensils, and equipment used in food preparation.
6. Emergency Response: Train staff on how to respond to allergic reactions, including using an EpiPen and calling emergency services if needed. Have clear protocols in place to handle allergic reactions promptly and effectively.
7. Review and Update: Regularly review and update your food safety policies and procedures to incorporate best practices for handling food allergies and cross-contamination.
By following these steps, food establishments in Hawaii can effectively manage food allergies and cross-contamination issues to provide a safe dining experience for all customers.
9. What are the requirements for labeling and packaging food products in Hawaii?
In Hawaii, food products must meet specific labeling and packaging requirements to ensure compliance with food safety regulations. These requirements aim to provide consumers with accurate information about the product they are purchasing and consuming. Some of the key requirements for labeling and packaging food products in Hawaii include:
1. Proper Information: Labels must include the product name, ingredients, allergen information, net weight or volume, and the name and address of the manufacturer or distributor.
2. Nutritional Information: For packaged foods, nutritional labeling is required, including information on calories, serving size, and nutrient content.
3. Date Marking: Perishable foods must be clearly marked with expiration or “use by” dates to ensure consumers know when the product is no longer safe to consume.
4. Country of Origin: The label must indicate the country of origin for certain products to inform consumers about where the food was sourced.
5. Handling Instructions: Proper storage and handling instructions must be provided on the label to ensure the product remains safe for consumption.
6. Packaging Material Compliance: The packaging material used must be safe for food contact and meet FDA standards to prevent contamination.
7. Label Language: If the label includes any foreign languages, the English language must be present and legible for consumers to understand important information.
8. Organic Certification: Products marketed as organic must adhere to USDA organic standards and display the proper certification logo on the label.
By adhering to these requirements, food producers and manufacturers in Hawaii can ensure that their products are safe, accurately labeled, and in compliance with local regulations, ultimately protecting consumer health and safety.
10. What is the process for reporting a foodborne illness outbreak in Hawaii?
In Hawaii, reporting a foodborne illness outbreak involves several key steps to ensure prompt identification and response:
First, healthcare providers must report suspected or confirmed cases of foodborne illnesses to the Hawaii Department of Health (DOH). This can be done through electronic reporting systems or by phone to the Disease Outbreak Control Division.
Second, the DOH conducts investigations to determine the source of the outbreak, collect samples for testing, and identify any potential food safety violations. This may involve collaboration with the affected individuals, healthcare facilities, and food establishments.
Third, if the outbreak is linked to a specific food product or establishment, the DOH may issue recalls or advisories to prevent further illnesses and protect public health.
Fourth, the DOH works closely with local and federal agencies, such as the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA), to coordinate efforts and share information about the outbreak.
Lastly, the DOH communicates updates and findings to the public through press releases, social media, and other channels to raise awareness and provide guidance on how to prevent further spread of the illness.
Overall, reporting a foodborne illness outbreak in Hawaii involves a collaborative effort among healthcare providers, public health agencies, and the community to investigate, control, and mitigate the impact of such incidents.
11. Are there specific regulations for food trucks and mobile food vendors in Hawaii?
Yes, there are specific regulations that govern food trucks and mobile food vendors in Hawaii.
1. The Hawaii Department of Health’s Sanitation Branch outlines regulations related to food safety for mobile food establishments. These regulations cover areas such as proper food handling, storage, preparation, and serving practices to ensure the safety of food that is sold to the public.
2. Food truck operators in Hawaii are required to obtain permits and licenses to operate legally. This includes a mobile food vendor permit from the local county health department, as well as any necessary business licenses from the county or state.
3. Food trucks and mobile vendors must also comply with regulations regarding food equipment and facilities. This includes having appropriate handwashing facilities, storage for food items at the correct temperatures, and cleaning and sanitizing procedures for food contact surfaces.
4. In addition, food trucks must adhere to rules on wastewater disposal and cleanliness of their operation to prevent contamination and ensure the safety of the food they serve.
5. It is vital for food truck operators in Hawaii to stay informed about any updates or changes to regulations that may impact their operations to maintain compliance and protect public health.
12. How should food establishments in Hawaii properly clean and sanitize their kitchen equipment?
To properly clean and sanitize kitchen equipment in food establishments in Hawaii, it is essential to follow strict guidelines to ensure food safety compliance. Here are the steps to effectively clean and sanitize kitchen equipment:
1. Preparation: Before starting the cleaning process, ensure that all equipment is unplugged, cool to the touch, and all removable parts are disassembled.
2. Cleaning: Use hot, soapy water and a non-abrasive sponge or brush to scrub all surfaces of the equipment thoroughly. Pay close attention to any crevices or hard-to-reach areas where food residue may accumulate.
3. Rinsing: Rinse the equipment with clean water to remove any soap residue.
4. Sanitizing: Prepare a sanitizing solution following the manufacturer’s instructions or using an approved sanitizing agent. This solution should be applied to all surfaces of the equipment and left to air-dry.
5. Air-drying: Allow the equipment to air-dry completely before reassembling and using it again.
6. Regular Maintenance: Establish a regular cleaning schedule to ensure that kitchen equipment is cleaned and sanitized consistently. This will help prevent the buildup of bacteria and contaminants.
By following these steps diligently, food establishments in Hawaii can maintain a safe and sanitary kitchen environment, preventing cross-contamination and ensuring compliance with food safety regulations.
13. What are the guidelines for employee hygiene and handwashing in Hawaii?
In Hawaii, food establishments are required to adhere to strict guidelines for employee hygiene and handwashing to ensure food safety compliance. Some key guidelines include:
1. Handwashing: Employees must wash their hands thoroughly with soap and water before starting work, after using the restroom, coughing/sneezing, handling raw food, money, or garbage, changing tasks, and touching their face or hair.
2. Handwashing Stations: Handwashing stations should be easily accessible and stocked with soap, paper towels, and hot water at a minimum temperature of 100°F.
3. Personal Hygiene: Employees should maintain good personal hygiene practices by wearing clean uniforms, tying back hair, avoiding jewelry that could fall into food, and refraining from eating or drinking in food preparation areas.
4. Illness Reporting: Employees should report any symptoms of illness, such as vomiting, diarrhea, sore throat with fever, or jaundice, to their supervisor immediately and refrain from working with food until they are symptom-free for a specified period.
5. Training: All employees must undergo regular training on proper hygiene practices, including handwashing techniques, to ensure compliance with food safety regulations.
Failure to comply with these guidelines can result in fines, closures, or public health hazards. It is crucial for food establishments in Hawaii to prioritize employee hygiene and handwashing to prevent foodborne illnesses and maintain a safe dining environment for customers.
14. Are there specific regulations for serving raw or undercooked foods in Hawaii?
In Hawaii, there are specific regulations in place regarding the serving of raw or undercooked foods to ensure consumer safety. These regulations are crucial in preventing foodborne illnesses and protecting public health. Here are some key points to consider:
1. The Hawaii Department of Health has established guidelines for the handling and serving of raw or undercooked foods in food establishments.
2. Food establishments are required to inform customers about the potential risks of consuming raw or undercooked foods, especially meat, poultry, seafood, and eggs.
3. Restaurants must have processes in place to properly handle, prepare, and cook raw ingredients to minimize the risk of foodborne illnesses associated with undercooked foods.
4. Temperature control is essential when serving raw or undercooked foods to ensure that harmful bacteria are adequately eliminated through cooking.
5. Food safety training for staff members is vital to ensure that they are knowledgeable about the risks associated with undercooked foods and the proper handling procedures.
6. Food establishments may be subject to inspections by health authorities to ensure compliance with these regulations.
Overall, Hawaii’s regulations regarding the serving of raw or undercooked foods play a crucial role in safeguarding public health and preventing foodborne illnesses. It is essential for food establishments to adhere to these regulations to maintain food safety standards and protect consumers.
15. What are the requirements for addressing pest control in food establishments in Hawaii?
In Hawaii, food establishments are required to comply with strict regulations regarding pest control to ensure food safety and hygiene. The requirements for addressing pest control in food establishments in Hawaii include:
1. Regular Inspections: Food establishments must conduct regular inspections of their premises to identify and address any pest issues promptly.
2. Integrated Pest Management (IPM) Program: Implementing an IPM program is essential, which involves a combination of preventive measures, monitoring, and control strategies to manage pests effectively while minimizing the use of chemical treatments.
3. Pest Control Plan: Food establishments must have a written pest control plan in place, detailing procedures for preventing, monitoring, and controlling pests.
4. Proper Sanitation Practices: Maintaining proper sanitation practices is crucial to preventing pest infestations, as pests are attracted to food sources and unsanitary conditions.
5. Collaboration with Pest Control Professionals: Establishments are required to work with licensed pest control professionals to develop and implement effective pest management strategies tailored to their specific needs.
By adhering to these requirements and implementing proactive pest control measures, food establishments in Hawaii can ensure a safe and hygienic environment for food preparation and service, protecting the health of consumers and maintaining compliance with food safety regulations.
16. How should food establishments in Hawaii handle food recalls and withdrawals?
1. Food establishments in Hawaii should have a formal procedure in place to handle food recalls and withdrawals effectively. This process should be outlined in the establishment’s food safety plan to ensure swift and appropriate action can be taken if needed.
2. In the event of a food recall or withdrawal, the establishment should immediately stop serving or selling the affected product and segregate it from other food items to prevent cross-contamination.
3. The establishment should contact the supplier or distributor of the recalled product to obtain specific guidance on how to proceed, including returning the product for credit or disposal.
4. It is essential for the establishment to notify the Hawaii Department of Health and any relevant regulatory agencies about the recall or withdrawal and cooperate fully with any investigations or inspections.
5. Communication with customers is crucial during a food recall or withdrawal. The establishment should post notices in the establishment and on social media platforms, informing customers of the issue and advising them on what actions they should take if they have purchased or consumed the affected product.
6. It is also advisable for the establishment to conduct a thorough investigation into the root cause of the issue that led to the recall or withdrawal to prevent similar incidents from occurring in the future.
7. Staff training is key in ensuring that all employees are aware of the procedures to follow in the event of a food recall or withdrawal. Regular drills and updates to the food safety plan can help keep staff informed and prepared.
8. Maintaining accurate records of all product purchases, suppliers, and customer transactions can aid in identifying and tracing affected products quickly during a recall or withdrawal situation.
By following these steps and being proactive in their approach to food safety compliance, food establishments in Hawaii can effectively handle food recalls and withdrawals to protect the health and well-being of their customers.
17. Are there specific guidelines for safe food transportation in Hawaii?
Yes, there are specific guidelines for safe food transportation in Hawaii to ensure the safety and quality of food products throughout the supply chain. These guidelines are essential to prevent contamination, spoilage, and other food safety hazards during transportation. Some key points to consider for safe food transportation in Hawaii include:
1. Temperature Control: Food must be transported at the correct temperature to prevent the growth of harmful bacteria. Refrigerated trucks or insulated containers should be used to maintain proper temperature conditions.
2. Hygiene Practices: It is crucial to ensure that the vehicles used for food transportation are clean and sanitized regularly to avoid cross-contamination. Drivers and handlers should follow proper hygiene practices and use appropriate protective equipment.
3. Secure Packaging: Food products should be properly packaged and sealed to prevent contamination during transit. Packaging materials should be food-grade and suitable for the specific types of products being transported.
4. Traceability: Maintaining accurate records and labeling of food products during transportation is important for traceability in case of any food safety issues. This includes noting the origin, destination, and handling instructions for each shipment.
5. Compliance with Regulations: Food transporters in Hawaii must comply with local and federal regulations related to food safety and transportation. This includes obtaining necessary permits, certifications, and licenses as required by law.
By following these specific guidelines for safe food transportation in Hawaii, businesses can ensure that food products reach consumers in a safe and high-quality condition, ultimately protecting public health and maintaining regulatory compliance.
18. What are the training requirements for food handlers in Hawaii?
In Hawaii, the training requirements for food handlers are governed by the state’s Department of Health Food Safety Code. Specifically, food handlers in Hawaii are required to undergo food safety training in order to ensure compliance with regulations and to maintain a safe environment for consumers. These training requirements typically cover key areas such as proper hygiene practices, safe food handling procedures, allergen awareness, and contamination prevention.
1. All food handlers in Hawaii are required to complete a food safety training course approved by the Department of Health.
2. The training course must be completed within a set timeline of employment, which is usually within a specified number of days of starting work.
3. Upon successful completion of the training course, food handlers are typically issued a certificate or card as proof of their training completion.
4. It is important for food establishments in Hawaii to keep records of their employees’ food safety training certificates on file for inspection purposes.
5. Refresher training may be required periodically to ensure that food handlers stay current with best practices and regulations.
Overall, the training requirements for food handlers in Hawaii are designed to uphold food safety standards and protect public health. It is essential for food establishments to ensure that their staff receive proper training to minimize the risk of foodborne illnesses and maintain compliance with state regulations.
19. How should food establishments in Hawaii handle customer complaints related to food safety?
Food establishments in Hawaii should handle customer complaints related to food safety with utmost seriousness and prompt action to ensure the health and well-being of their customers. Here are some steps they should take:
1. Listen actively to the customer’s complaint, showing empathy and understanding.
2. Document the details of the complaint, including the date, time, specific concern raised, and any relevant information provided by the customer.
3. Investigate the complaint thoroughly by reviewing food preparation procedures, checking for any violations in food safety protocols, and inspecting the relevant food items.
4. Take immediate corrective action if any concerns are identified, such as removing the implicated food from service, conducting a thorough cleaning and sanitization of equipment and surfaces, or retraining staff on proper food handling practices.
5. Follow up with the customer to communicate the findings of the investigation and the actions taken to address the complaint.
6. Implement measures to prevent similar complaints in the future, such as conducting regular staff training, implementing stricter food safety protocols, and enhancing communication channels for customers to raise concerns.
By handling customer complaints related to food safety promptly and effectively, food establishments in Hawaii can demonstrate their commitment to ensuring the safety and satisfaction of their patrons while upholding regulatory compliance standards.
20. What resources are available to help food establishments in Hawaii maintain compliance with food safety regulations?
In Hawaii, food establishments have access to several resources to help maintain compliance with food safety regulations:
1. Hawaii Department of Health (DOH): The DOH’s Food Safety Program provides guidelines, inspections, and resources to assist food establishments in understanding and implementing food safety regulations.
2. Food Safety Training Programs: Various organizations offer training programs and courses on food safety practices and regulations to educate food establishment staff on best practices for handling, preparing, and serving food safely.
3. Consulting Services: Some firms specialize in assisting food establishments with compliance by conducting audits, providing recommendations, and developing customized food safety plans tailored to specific needs.
4. Online Resources: The DOH website and other online platforms offer resources such as guidelines, checklists, and tools to help food establishments navigate food safety regulations and stay informed about updates and requirements.
5. Local Support Networks: Networking within the local food community can provide valuable insights and information sharing on best practices for maintaining food safety compliance in Hawaii.
6. Industry Associations: Membership in industry associations can offer access to resources, training, and tools specifically tailored to the needs of food establishments facing food safety compliance challenges in Hawaii.
By utilizing these resources effectively, food establishments in Hawaii can ensure they are meeting regulatory requirements and maintaining a safe environment for their customers.
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