One of the benefit of food safety program management is continuous food safety and quality improvement. There are multiple ways Continuous Process Improvement assist in maximizing output and customer satisfactions:
Identify important quality parameters
We help to review your processes to optimize output and customer satisfactions.
Felicia Loo, CFS is a Certified Food Scientist and qualified SQF Practitioner. Graduated from the University of British Columbia with a BSc. Food Science along with a minor in Commerce, she is keen to help small and medium food business thrive in their food safety management system (ie. meeting Return of Investment for investment on food safety program). She has worked with numerous food businesses including natural health products, bakeries and desserts, fruit juices production, fresh produce, confectionery and many more to develop customized and improved food safety programs. She has worked with different food safety and regulatory schemes such as SQF, ISO 22000, Primus GFS, Organic, Kosher and Health Canada (Natural Health Product).