Felicia Loo
- April 4, 2022
- Posted by: Felicia L
- Categories:
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
- Registered SQF Consultant, SQFI
- Registered SQF Trainer SQFI
- HACCP Lead Instructor
- PCQI, Preventive Control for Human Foods V2 Lead Instructor
- Certified Food Scientist
- Six Lean Sigma Green Belt
- BSc. Food Science with Minor in Commerce, the University of British Columbia
- Post Grad. Certificate in Quality Management System, University of Memorial (Current)
Listed on the following
- IAF BC as food safety professionals
With over 13 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
Understanding the new front-of-package (FOP) labeling can be challenging for food manufacturers. This guide simplifies the process, explaining the new regulations and providing practical steps for compliance.
Heard of HACCP or commonly mispelled as HAACP -what are the seven principles of HACCP? We have a short version of the seven principles of HACCP listed here.
Ensure food safety and quality with confidence! Discover the essential tips and strategies to ace your next food internal audit. Overcome fears and misconceptions, and drive continuous improvement in your food safety practices.
Elevate your food industry career by understanding the pivotal role of an SQF Practitioner. Learn how they ensure food safety and quality, and discover the steps to becoming a certified expert in Safe Quality Food standards.
US FSMA PCP Preventive Control Plan is a regulatory requirements for manufacturing food in the US. Discover tips and tricks for your FSMA PCP Plan and the key to maintaining your PCP plan.
If you are checking for HACCP courses, here are what to expect for your HACCP courses -the expected outcome -what is realistic and what is not?
Struggling with SFCR and preventive control plans? Learn how to develop preventive control plans under SFCR. This guide helps Canadian food manufacturers meet CFIA requirements and scale export-ready operations.
Building a strong food safety culture requires commitment, staff involvement, training, communication, and ongoing improvement to protect your brand and customers.
Celebrate World Food Safety Day 2025 with the theme “Science in Action”—learn how food businesses can use science to reduce risks and boost food safety.
Foundational GMP Training for Food Professionals
Felicia delivered an engaging GMP session that reinforced foundational knowledge critical to food manufacturing. The training was well-suited for professionals at all levels.
Easy-to-Understand and Enjoyable GMP Training
Felicia’s teaching style makes GMP concepts easy to grasp for teams and individuals. We love the course for its clarity and approachable delivery.