Industries
The framework has to fit the food and the process.
Our experience crosses regulated and certified food manufacturing environments with different hazards, controls, customer requirements, and operational realities.
Seafood
Seafood HACCP, GFSI systems, sanitation, environmental monitoring, and documentation.
Strong regulatory and food-safety-management experience across seafood processing operations, with an emphasis on HACCP, certification, cold-chain, sanitation, verification, records, and regulatory requirements.
RTE Foods
High-risk ready-to-eat food manufacturing systems.
Experience includes dry-cured RTE meat environments where sanitation, environmental control, employee practices, process control, labeling, traceability, and documentation require consistent execution.
Raw Meat
USDA/HACCP environments and portion-control operations.
HACCP, sanitation, receiving, product disposition, traceability, labeling, quality standards, regulatory documentation, and food-safety/quality management support.
Poultry
HACCP and prerequisite-program support.
Practical support for HACCP-based poultry operations, including supporting PRPs, auditing, forms, training, and management-system documentation.
Dairy
FSMA, SQF, sanitation, quality systems, and compliance.
Experience includes plant-level food safety and quality management, SQF implementation, PCQI responsibilities, sanitation, training, auditing, corrective action, and regulatory compliance.
Additional sectors
Experience also extends to other food manufacturing categories.
Bakery
Food safety management systems and program support.
Nut & Snack Foods
FSQMS and supporting-program experience.
Fresh Processed Vegetables
Preventive Controls, SQF, and organic-program experience.
Other Manufacturing
Including dietary-supplement and specialty food environments.
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