Case Studies
Food Consultants Group
Case StudY #1
SQF Certification for a Processing and Packaging Operation
Case StudY #2
USDA Organic certification Consulting Services
Case StudY #3
HACCP plan for a Private Label Manufacturer of Sweets and Appetizers
Case StudY #4
Identify Foreign Suppliers with Food Safety Certifications
Case StudY #1
SQF Certification for a Processing and Packaging Operation
01
SITUATION
A manufacturer reached out to develop a food safety program that complies with FDA regulations and compliance with SQF codes. The manufacturer needed to satisfy a significant customer requirement and approach other top grocers.
PROBLEM
The facility had never implemented a SQF food safety program; none of the employees had experience with the SQF program. The client tried implementing the SQF food safety programs before but was unsuccessful. They needed expertise in both creating the program and assistance with implementation.
SITUATION
I conducted a gap assessment of the facility and worked closely with plant management to create a HACCP plan and food safety program in compliance with the SQF code and FDA regulations. I trained the employees according to the new program. I implemented verification and monitoring programs. I sourced for contract providers such as chemical suppliers, and pest control management and scheduled the audit for the facility. Within five months, the facility became SQF-certified.
BENEFITS
The facility achieved its certification with a reasonable budget and timeline. They now have a food safety management system in place. The facility is currently in good standing with one of its biggest customers, and in addition to this, the facility is planning the next phase of selling to top grocers.
Case StudY #2
USDA Organic certification Consulting Services
02
SITUATION
A private label manufacturer contacted because they needed to certify their operations per the USDA NOP Organic program. With this certification, the client can label their organic products as certified organic. They also had to get this certification within a timeline to meet a customer request.
PROBLEM
I created and implemented the organic program. I contacted the organic certifying body to schedule a plant audit and submit all the necessary documentation. The client achieved certification within three months.
SITUATION
I created and implemented the organic program. I contacted the organic certifying body to schedule a plant audit and submit all the necessary documentation. The client achieved certification within three months.
BENEFITS
The client obtained organic certification for more than 18 items. The private label manufacturer achieved organic accreditation with a reasonable budget. The private label manufacturer can now sell organic labeled products to their customers. I also set up an annual arrangement with the manufacturer to ensure the program maintenance for yearly recertification.
Case StudY #3
HACCP plan for a Private Label Manufacturer of Sweets and Appetizers
03
SITUATION
A private-label manufacturer of sweets and appetizers contacted us to create and implement a HACCP plan for their newly established small manufacturing business.
PROBLEM
The facility wanted to ensure their products were safe; the employees needed more experience in a GMP environment.
SITUATION
I worked closely with the management to understand the process and create a HACCP plan. I identified control points and preventive measures based on the risk assessment. I implemented monitoring and verification procedures according to the risks identified. I wrote work instructions and SOPs, trained the employees according to the monitoring procedures, and implemented verification checks.
BENEFITS
The private label manufacturer was satisfied with our service. We identified risks that could cause a food safety incident and implemented appropriate controls to prevent the occurrence. The manufacturer can comfortably manufacture and deliver products that have met food safety requirements and regulations.
Case StudY #4
Identify Foreign Suppliers with Food Safety Certifications
04
SITUATION
The client is seeking to import appetizers from foreign suppliers that are GFSI-certified to increase their supply capacity and meet demands.
PROBLEM
The product is only manufactured in one country. There are a limited number of GFSI facilities in this country with the capability to export to the United States.
SITUATION
We conducted a risk assessment of multiple suppliers and identified a supplier that could export products within the quality and food safety targets we set. We collected samples for tasting and testing before finally approving them.
BENEFITS
The client received the first shipment within 16 weeks of project initiation. Clients received excellent reviews for the imported items. The client is now planning more shipments.