Why Consulting?

One of the questions that I get is that why would someone ask for advice when there are DYI options available on the internet such as YouTube, training, government information etc.

The biggest benefit of consultation is that you get someone else to look at your program (without bias) to provide feedback that can improve your processes and program. It is very common that as a food safety professional, we are challenged for our knowledge and skills by another department as they may have a lesser perspective on food safety. Bringing in an additional expert allows for 1) independent critical analysis of the program 2) support for in-house deficiency analysis 3) brainstorm additional options.

It also allows you to dedicate resources and hours to those that can handle the program, not just depending on your current team, to learn and gather information to develop a specific program. Chances are the consultant know the exact areas to target on accomplishing based on the objectives and goals that you have discussed together. In addition, the expectation for completion dates is also set so that you can sit back and rest assure that someone is working on your project.


In-house or consultation? Consultation can be more costly than an in-house solution but it also takes away the challenge to be a project manager yourself that often added up to be costlier than hiring a consultant. In addition, not all food manufacturing facilities are blessed with available technical experts in the field.


Still thinking about it? Reach out and let’s talk to see how this may benefit you.

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