Felicia Loo Founder & CEO

Felicia Loo SQF Consultant
Felicia Loo SQF Consultant
Areas of expertise
  • Food Safety Audit Preparation
  • Food safety program development and implementation
  • Food safety training
  • Internal audit or gap assessment
  • Simplifying and automating food safety management programs
Education & Accreditation
  • Certified SQF Consultant, SQFI
  • Advanced HACCP
  • PCQI
  • Certified Food Scientist
  • Six Lean Sigma Green Belt
  • BSc. Food Science with Minor in Commerce, the Univesity of British Columbia
  • Post Grad. Certificate in Quality Management System, University of Memorial (Current)

With over 9 years of experience in assisting food businesses to build, implement and manage their food safety programs in various food safety management systems, Felicia Loo has the breadth and depth of experience needed to quickly understand food operations and challenges with the food safety management to craft the most suitable solutions.

A food safety program doesn’t have to be hard or scary. They can be manageable, and we are here to help you do that effectively and efficiently!

Before Felicia started her our consultancy practices, she has worked in multiple food sectors. She is a qualified SQF Consultant for the following food sectors:

  1. Processing and Manufactured Meats and Poultry
  2. Dairy Food Processing
  3. Bakery and Snack Food Processing
  4. Ice, Drink and Beverage Processing
  5. Confectionary Manufacturing
  6. Fresh Produce Wholesaling and Distribution
  7. Food Wholesaling and Distribution

These experiences has helped her understand the various challenges across the food industry, to be able to help her client build and improve their food safety management systems.

Publications

  • All about SQF Practitioner

    The Requirements SQF 9.0 Food Manufacturing code requires that a food facility have a primary SQF Practitioner and a backup SQF Practitioner. The requirements for SQF Practitioners are listed below: 2.1.1.4 Senior site management shall designate a primary and substitute SQF practitioner for each site with responsibility and authority to: i. Oversee the development, implementation,

    July 23, 2021
  • Tips to comply with SFCR with existing FSMS such as SQF

    Comply with SFCR Many of you have asked -how do I meet the Safe Food for Canadian Requirements (SFCR) with an existing food safety management system? Indeed, there are a number of food safety documents that we use in our day-to-day operations to ensure compliance with multiple regulatory and voluntary certifications. So, it did makes sense to incorporate

    December 13, 2020
  • Better Compliance with Internal Audit

    Introduction to Internal Audit Internal audit is the process by which food safety systems are analyzed against the written program to ensure the program is implemented correctly. Internal audit is a required component to meet food safety audit requirements for GFSI recognized certification schemes such as SQF, BRC and FSSC 22000. It is recommended that the internal audits are conducted by another department independent from the audited department. This makes perfect sense as

    August 31, 2020
  • SQF Consulting

    Learn how SQF consultant and certification can help build your food brand by building customer trust and prevent food recall. SFPM Consulting offers coaching and consulting services to help you maximize your investment and cost savings.

    August 30, 2020
  • Complying with SFCR: How to Get an SFC license?

    SFPM Consulting present guidelines, tips and resources for food businesses to apply for Safe Food for Canadian Regulation (SFC) license without fuss.

    July 31, 2020
  • How to get started with Quality Control?

    Quality control is a critical process in any manufacturing or production operation. It ensures that products meet the required specifications and are fit for purpose. In this blog post, we will look at how to get started with quality control in your business. 1. What is quality control? 2. The benefits of quality control 3.

    May 3, 2022
  • HACCP 常见 的 错误

      我们高度依赖 HACCP 框架作为识别、管理和减轻食品行业食品安全风险的基本框架。HACCP 被称为美国食品安全和现代化法案的食品安全监管和预防控制发展的基本框架,以及加拿大食品安全法规的预防控制计划框架。 在此博客中,我们将讨论 HACCP 是什么、为什么它在食品行业中普遍使用并适应监管框架、常见的 HACCP 错误以及在管理基于 HACCP 的计划时可以使用的 HACCP 计划的最佳实践或基于 HACCP 的预防控制计划。 什么是HACCP? HACCP 代表危害分析和关键控制点。HACCP 框架基于识别和预防食品生产中的危害的系统方法。该系统于 1960 年代由 Pillsbury 和 NASA 首次开发,以确保宇航员食物的安全。此后,它已被改编用于商业食品工业。 CODEX HACCP 原则和步骤 CODEX HACCP  阐明了 HACCP的7 项原则和制定 HACCP 计划的 12 个步骤。 法典原则 原则 1:进行危害分析。 原则 2:确定关键控制点 (CCP) 原则 3:建立关键限值。 原则四:建立监控系统 原则 5:当 CCP 的监测表明偏离既定的关键限值时,建立纠正措施程序。 原则 6:建立验证程序以确认 HACCP 计划的有效性。

    May 1, 2022

contact details

+1 236-513-2488
595 Howe St, Vancouver V6C2T5, BC

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