Expertise

Standards
  • BRC
  • SQF
  • FSEP
Legislation
  • International: Codex Alimentarious
  • Canadian Legislation; Food and Drug Act, Food Safety Enhancement Program, Quality Management Program
  • All provincial restaurant legislation, e.g. O. Reg. 562, Food Premises
    Health Canada Flight Kitchens and Onboard Aircraft Guidelines
Categories
  • Food Service
  • Retail, Catering
  • Flight Kitchens
  • Bakeries
  • Meat, Poultry Processing, Federally Registered Facilities
  • Distribution Centre
  • Wholesale
  • Food Ingredients (Oils, Sugars, Flours, etc.)
  • Produce Pack Houses
  • Fruit and Vegetable Processing
  • Egg Processing
  • Honey
  • Grain Processing
  • Confectionary

Credentials

Professional Designation
2003 CPHI(C) Canadian Institute of Public Health Inspectors Certicate in Public Health Inspection (Canada)
Since 2008 CHS American Society for Quality Certified HACCP Auditor
2013 PMP Project Management Institute Project Management Professional
Education
2012 Master of Arts Ontario Institute for Studies in Education, University of Toronto Adult Education
2007 Certificate Ryerson University Business Management I
2003 B.A.Sc. Ryerson University Public Health
2003 Certificate Ryerson University Occupation Health and Safety
2000 Diploma Royal Institute of Public Health and Hygiene Food Hygiene and Safety
1997 B.Sc.(Hons.) Memorial University of Newfoundland Biochemistry (Nutrition)
Trainer
2003 Trainer TrainCan, Inc. Advanced