Spices Repackaging FacilityHACCP Plan and SQF Program Development
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.
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.