Felicia LooFounder & CEO
Areas of Expertise
- Food Safety Audit Preparation
- Food safety program development and implementation
- Food safety training
- Internal audit or gap assessment
- Simplifying and automating food safety management programs
Education and Accreditation
- Certified SQF Consultant, SQFI
- HACCP Lead Instructor
- PCQI
- Certified Food Scientist
- Six Lean Sigma Green Belt
- BSc. Food Science with Minor in Commerce, the Univesity of British Columbia
- Post Grad. Certificate in Quality Management System, University of Memorial (Current)
With over 10 years of experience in assisting food businesses to build, implement and manage their food safety programs in various food safety management systems, Felicia Loo has the breadth and depth of experience needed to quickly understand food operations and challenges with the food safety management to craft the most suitable solutions.
A food safety program doesn’t have to be hard or scary. They can be manageable, and we are here to help you do that effectively and efficiently!
Before Felicia started consultancy practices, she has worked in multiple food sectors. She is a qualified SQF Consultant for the following food sectors:
- Processing and Manufactured Meats and Poultry
- Dairy Food Processing
- Bakery and Snack Food Processing
- Ice, Drink and Beverage Processing
- Confectionary Manufacturing
- Fresh Produce Wholesaling and Distribution
- Food Wholesaling and Distribution
These experiences have helped her understand the various challenges across the food industry, to be able to help her clients build and improve their food safety management systems.
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Published Article
Verifying your food suppliers’ food safety practices is crucial to ensuring your food product’s safety. Learn how to mitigate risks by conducting audits, requiring certifications, establishing clear communication channels, and how SFPM helps with your food product’s safety.
This blog describes the importance of food packaging materials to protect food. We discussed the common hazards associated with food packaging materials such as BPA, phthalates, and the problem with PVC. We also share guidance on how to evaluate your food packaging purchase to minimize food safety risk.
Food import is a regulated process that requires careful planning and execution. CFIA AIRS system The CFIA Automated Import Reference System (AIRS) can help food importers access the information they will need to successfully import food into Canada. These may include the HS code, SFC license requirements.
Food Risk Assessment is an important step to ensure that the food that we produce is safe for our consumers and keeps our food brands. However, food risk assessment can be challenging for many of us. Therefore, we share 3 steps for risk assessment here.
Are you interested in achieving food certification quickly? If so, you’ll want to check out our Food Safety Template. Our helpful resource can help you save time and get your certification done correctly.
Common questions that we get asked about working from a commissary kitchen and ghost kitchen -who is responsible for food safety and how to obtain HACCP certification in a commissary kitchen. Read more for what to consider when considering HACCP certification for commissary.
This blog discusses the fundamentals of record keeping in the food industry and the importance and best practices for record keeping. This blog also highlights how AI technology helps with record keeping. SFPM Consulting partners with GFSC group to deliver record-keeping solutions.
HACCP certification is an important step in food safety management. This blog will show you how to get HACCP certification for your food facility, what to look for before your HACCP audit and HACCP audit timeline expectation.
The 5S concept is not new but how many of us have fully implemented 5S in Food Manufacturing applications? In this blog article, we will explore the role of 5S in achieving excellence through organized chaos. Learn how you can organize and reorganize your chaos, to improve process flow, reduce waste and build operation excellence.
- We have been talking a lot about how to retent employees in a highly competitive, yet low pay and margin business, food manufacturing. Consumers are expecting the food to cost less and employees is expecting salaries and wages to go higher. The question is how do we package what the food industry offers (or
SFPM Client Exclusive Food Safety Training is here! We launch this training specifically for you. Did you know poorly trained staff contributes to low productivity and food safety and quality issues, Our training is cost-efficient, focuses on the requirements and action plan that you can take. Employee training doesn’t need to be costly.
SQF has just released a new addendum to SQF 9.0 code. This involves the medical screening of employees. Here is the exact code: This isn’t exactly new as they are previously highlighted in SQF edition 7.2 and SQF edition 8.0. Let’s revisit how can you achieve compliance for this specific addendum. When I first read
We’ve got lots of questions on how to set food safety objectives for SQF and food safety management systems. This blog shares quick guidance on setting food safety objectives -how to choose, get resources and stay accountable for your food safety objectives.
SFPM Food Safety Consultant can save you time, effort, prevent costly decisions and guide your team towards your business certification requirements
Everyone asked! How to pass a HACCP audit? In this article, we share how you can overcome challenges and barriers to ensure you pass your HACCP audit successfully. Plus, download our HACCP audit guidance that will help you ace your audit.
Learn about the Canadian Organic Regime, requirements for organic certification, and how food companies can benefit from displaying the organic logo on their products.
