Consulting Services
All services can be conducted in person or verbally (where appropriate) on a regularly scheduled or as needed basis. Program development and implementation for the following:
Areas (Topics)
- Good Manufacturing Practices (GMP)
- Prerequisite Programs
- Good Distribution Practices
- Hazard Analysis Critical Control Points (HACCP)
- Allergen
- Food Safety Enhancement Program (FSEP)
- British Retail Consortium (BRC)
- Internal Audits
- Supplier Assessments and Monitoring
- Sanitation
- Public Health
Programs
- Food Safety Enhancement Program (FSEP)
- British Retail Consortium (BRC)
- Safe, Quality Food (SQF)
- Health Canada Flight Kitchens and Airlines Programs
- Flight Kitchen
- Potable Water Management Plan
- Food and Sanitation Onboard Aircraft
Services
- Program gap assessments to determine current program
- Program selection to choose the right standard or program for your company
- Program development – assistance with writing the program
- Employee training; HACCP, GMPs, Prerequisite Program
- Regulatory support – liaison with your regulatory authority to ensure maximum compliance
- Audit support – attendance or assistance during the audit
- Service selection, e.g. sanitation, certification body, etc.
- QA Mentoring – on site or verbal support to your QA group
- Customer liaison – act as your support to handle customer questions
- Supplier approval – assist with developing your supplier approval program, on going supplier monitoring, and issue resolution
- Customer complaint – assist with handling customer complaints and full investigation
- Root Cause Analysis
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
Public Speaking / Presentation Topics
- Allergen Control
- Supplier Management
- Effective Food Safety Training
- Food Safety Training Compliance
- HACCP
- Good Manufacturing Practices
- Good Distribution Practices
- Root Cause Analysis
- Customer Complaint Management
- Flight Kitchen Programs
- Food Service Programs