Plans written to be run, not to be filed.

Full seven-principle build for a new process, or a rebuild of a plan that has drifted from what the floor actually does. Includes juice HACCP under 21 CFR 120, which is a legal requirement rather than a customer preference.

• Process flow diagram and on-site verification
• Hazard analysis with cited critical limits
• Monitoring, corrective action and verification procedures
• Juice HACCP to 21 CFR 120, including the 5-log pathogen reduction control
• Record forms and a 90-day implementation check

FSMA-compliant plan development with a qualified individual on record, including supply-chain and allergen preventive controls.

• Preventive controls determination and justification
• Allergen, sanitation, and supply-chain programs
• Recall plan and traceability procedures
• PCQI training for your team — we teach the official FSPCA course and issue the certificate

Supplements run under their own cGMP regulation, not food cGMP with a different label. The records FDA asks for first are the ones most operations have not built.

• Master manufacturing records and batch production records
• Component, in-process and finished product specifications
• Identity testing for every incoming dietary ingredient
• Supplier qualification, and oversight of your contract manufacturer
• Label and claims reviewed against what the regulation allows

Implementation, not just training. Built by an FSPCA Lead Instructor for the Food Traceability Rule, and taken through to the labels your buyer actually scans.

• Traceability plan, required of every covered business whether or not you perform a CTE
• Critical tracking events and key data elements mapped to your real process
• Traceability lot code scheme, assigned where the rule says it is created
• GS1 implementation — GTINs and labeling that meet retail buyer requirements
• The 24-hour electronic sortable spreadsheet, tested before FDA asks for it
• Official FSPCA Food Traceability Rule training for your team

The SQF Code requires your practitioner to be an employee of the site, so the role cannot be outsourced. We train the person who holds it and carry the work they do not have time for.

• Practitioner and substitute trained to the requirements of the Code
• HACCP training that satisfies the practitioner prerequisite
• System build, internal audits and document control alongside them
• Standing support between audits, so the program does not drift

For ready-to-eat and fresh-cut operations, where Listeria in the plant environment is the hazard that ends companies. Built to find it, not to produce clean results.

• Zone 1 to 4 mapping with sampling sites justified in writing
• Sampling frequency, methods and laboratory selection
• Corrective action and vector swabbing when a site comes back positive
• Trend review, so a recurring site is caught before a product test is

Time on site against BRCGS, SQF, PrimusGFS, GLOBALG.A.P., or your customer's scheme, scored the way the real auditor scores it.

• Full checklist walkthrough and record review
• Findings ranked critical / major / minor
• Corrective action plan with owners and dates
• Closing meeting with your leadership team

One program built once and deployed across every facility, for growers, packers and processors running more than one site. Each site is audited and certified in its own right — the system underneath does not have to be rebuilt from scratch every time.

• Standardized sanitation, temperature and monitoring records across sites
• Audit and inspection readiness, including recovery after a poor score
• New-facility opening and commissioning checklists
• Certificate and training records tracked per site, so no audit date creeps up unnoticed

Complaint investigation, root cause, regulatory correspondence and mock recall exercises.

• Rapid response for active incidents
• Root cause analysis and containment scope
• Agency communication support
• Post-event program revision

Hands-on management of the food safety programs you depend on but do not control. We run the program so you can focus on growing your brand.

• Supplier approval, monitoring and annual re-qualification
• Co-manufacturer audits, specifications and corrective action follow-up
• Certification readiness across your supplier network
• Document control, so every certificate and spec is current when a buyer asks

Your facility, your equipment, your product — including both official FSPCA courses, delivered on site by a Lead Instructor.

• Preventive Controls for Human Food (PCQI) and the Food Traceability Rule
• Half-day or full-day formats
• Delivered in English or Spanish
• Competency check and sign-in records
• Refresher scheduling built in