Challenges:

The client has very basic food safety plan that meets BC food safety plan. The plan does not follow through HACCP program.

HACCP pre-requisite programs implementation are not established and require updates and strengthening.

Results

Felicia helped the spices repackaging facility with a quick gap assessment and explained the food safety programs needed before starting the program development to meet SQF edition 9 requirements.

In 4 weeks, we helped our client develop procedures and form templates for SQF 9 requirements. Further, assisting our clients through video calls, on how to use procedures and forms.