Welcome to Our Space For Food Scientists!

From product development guidance to quality, scientific resources, and data sources this page provides you with key information to support your projects.

Regulatory References

Training and certification are provided to comply with FDA, USDA, USDA Organic, Canadian (CFIA) regulations, EU food regulations, and global compliance programs like the GFSI Standards (SQF, BRC, FSSC22000, IFS etc.) requirements for a Preventive Controls Qualified Individual (PCQI), a requirement under the Food Safety Modernization Act (FSMA). Ensures a qualified employee can create and manage an FDA-recognized Food Safety Plan with risk-based preventive controls. PCQI training is provided on an as needed basis. The next training program will be conducted in January 2026.

HACCP (Hazard Analysis and Critical Control Points) Training

Focused training on the principles and application of HACCP for specific food sectors (excluding USDA seafood or juice).Develops the systematic plan required to identify, evaluate, and control food safety hazards, minimizing risk of product recall.

Regulatory Compliance & Audit Readiness

We assist with the creation of Food Safety Plans, HACCP Plans, audit readiness, and FSMA gap audits. Provides practical, actionable insights and documentation support to meet U.S. regulatory requirements and be ready for facility inspections.

Good Manufacturing Practices (GMPs) Training

Essential training covering personal hygiene, adverse health conditions, facility conditions, and sanitation programs. Establishes the foundational, necessary conditions for producing safe food under consistent, quality standards.

Foreign Supplier Verification Program (FSVP) Guidance

Specialized training and consulting for companies importing food into the U.S. market. Ensures compliance with FSMA requirements to verify that foreign suppliers are producing food to the same U.S. safety standards