SERVICES

  • International HACCP Alliance (IHA) Certified HACCP training course
  • Process Validation and Process Capability Studies for compliance with validation regulatory requirements
  • Hazard Analysis for physical, chemical (including allergens) and microbiological hazards
  • Prerequisite Programs including sanitation SSOP, microbiology/epidemiology investigation, shelf life determination, foreign object exclusion, % Fat system profile
  • USDA FSIS label requirements
  • Food Nutritional Requirements
  • USDA FSIS Grant of Inspection
  • Process Controls under FDA HARPC regulatory requirements
  • Food Safety Assessment including pre-audit / preparation, assessment review, recovery, and corrective action development
  • Recall / Food Defense plans
  • Recall recovery from determination through closeout
  • USDA AMS grading programs, certification programs, production plans and technical plans for commodity purchase requirements
  • Competitive exclusion through a partnership with Log10 Food Safety Biotechnology for the elimination of Listeria monocytogenes and Salmonella spp from processing environments
  • Development of sentinel site program for Listeria and Salmonella control to meet USDA and FDA requirements
  • Internal process audits against BRC / SQF GFSI requirements / pre-audit / preparation
  • General Quality Engineering to include a quality overview, line production review to specification requirements and report development.
  • Experience in NAMI specifications for Beef, Pork, Chicken and Turkey products
  • Meat Importer Council of America (MICA) Fat claim resolution (both for domestic and imports)
  • Meat Chemistry resolution and batch adjustment
  • FSPCA training which meets the requirements of PCQi for FDA Regulated Facilities.​