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  • Client’s Background and Challenges
  • Project Overview and Objectives:
  • Our Process
  • Benefit to Our Client
  • Result

Take one of our clients in the bakery, who have 3 months before a food safety audit, seeking help to meet food safety audit requirements. In addition, they also needed to prepare a Preventative Control Plan and Customer Protection Plan to meet and apply for Safe Food for Canadian license.

Some of their challenges include:

  • Neglected Supplier Approval Program and other pre-requisite programs (i.e. documented procedures not being implemented or documented)
  • Absence of food safety team
  • Key personnel turnover in multiple departments
  • The missing link between developed HACCP program that relies on poorly implemented pre-requisites programs
  • Re-establish food safety programs to meet customer audit and regulatory requirements, focusing on HACCP development, allergen and traceability program.
  • Educating and training key personnel to implement developed food safety programs.
  1. Systematic reviews of food safety programs/procedures
  2. Develop food safety team
  3. Establish a working HACCP program
  4. Re-establish food safety programs to support the HACCP program
  5. Employee training and support
  • Food Safety Team Development -putting food safety programs into a team approach
  • Establishment of Allergen and Traceability program from ingredient receiving throughout the processing to the product shipment to direct customer.
  • Establishment of food safety programs based on the client’s and best industry’s practices

In the process,

  • We set procedures for best food safety practices for the employees and the management team, removing the bad practices that may lead to product withdrawal and recall
  • Define records flow that will assist food safety investigation and tracking for withdrawal/recall
  • Set the base of food safety culture to promote employee engagement in day-to-day food safety management.

The client successfully pass the food safety audit within 3 months and received their SFC license.

Customer and regulatory requirements are met.

Making Food Safety right! Do you have food safety programs that don’t make sense? We specialize in “making the specific food safety program” right for you! The bonus, we eliminate the unnecessary procedures and train your team, so they know how to manage it every day! We trust in building our client’s team.

Take it to the next level: Are you ready to automate your food safety programs and allow your food safety team to focus on the most important? Check out our automation solutions -reduce your staffing needs and be audit-ready.

Let’s talk about bringing success to your food safety programs. Book a meeting with us
Research and Development time for Food Safety Programs, Procedures and Form Development
Your time cost
Average cost of recall is $10 million
Average cost of an audit is CAD 3000-5000. Repeating an audit double the cost.
Total CAD