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.
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