Baked goods, meat, beverage
Design Food Safety Programs
FSSC 22000 (Food Safety System Certification)
BRC (British Retail Consortium) Global Standard
SQF (Safe Quality Food) Codes
HACCP (Hazard Analysis and Critical Control Points)
Identify deviations in the quality management system
Root Cause Analysis Investigations
Verification and Validation
Coming from a food science/food engineering background I have also worked in product development roles, launching branded and private label sku lineups. I understand the value of actively listening to the customer’s needs and in return designing cost effective, process efficient winning products.
Please check out my LinkedIn Profile for a more detailed overview of my diverse food industry and academic experience.
The Quality Coach specializes in preparing companies for formal Gluten-Free Certification through performing detailed risk assessments and implementing an effective allergen control program.
WHAT IS IT FOR?
An increasing number of consumers suffer from celiac disease or non-celiac gluten sensitivity. There is no cure for people suffering from these ailments and the only remedy is to adhere to a strict gluten-free diet for life. To learn more about celiac disease and gluten sensitivity please visit the National Foundation for Celiac Awareness (NFCA) or the Canadian Celiac Association (CCA).
WHY GET CERTIFIED?
Gluten-Free Certification not only provides consumers peace of mind that the strictest adherence to gluten-control is being followed at the manufacturer-level, but also serves as a powerful marketing tool and can help expand your clientele.
May 27, 2016
Traceability Basics for Small Food ManufacturersCheck out my new blog post for the Toronto Food Industry Incubator ‘Food Starter’ : Traceability in your Food Business
April 2, 2016
#FEON16 Ontario Food Entrepreneurs ConferenceIn early March I had a great trip over to Barrie, Ontario for the Agri-Food Management Institute’s Food Entrepreneurs Conference, hosted in conjunction with Georgian College. I am on AMI’s Food Safety Culture panel, a team of food safety experts, and was delig...
February 14, 2016
The Two Quality Documentation Programs to Begin NowMore than half of my client base are growing start-ups and this presents many (exciting) challenges. The regulations can be confusing, and keeping organized can be overwhelming. Owners are often acting as the Bookkeeper, Marketing Director, Salesperson, Sanitation Team, O...