Safer Food Strategies services include:

• Analysis, research and development of food safety management systems and strategies based on the seven principles developed by Codex alimentarius for HACCP
• Revision of clients' product requirements for food safety
• Identification of food safety hazards, critical control points (CCP)
• Quality control services including development and implementation of HACCP plans, SSOPs, SOPs, Foodsafe training and certification
• Develop and implement Organic Food Safety Plans using HACCP principles with consideration of COABC standards
• Develop meals and recipes, including: recipe commercialization; shelf-life/nutritional analysis; labeling; production procedures and set-up, sales and marketing of the products
• Conduct taste and sensory panels using descriptive analysis techniques
• Provide overall production management including labour and food budgetary issues
• Design special meals with specific nutritional requirements

Typical Service Scenarios

• Guide for modifying and transferring initiatives to individual operations including generic models using various media Manuals and Training materials (e.g. train the trainer, employees)
• Self-evaluation procedures for establishments that implement food safety systems
• Audit protocols for maintenance of food safety management systems
• Risk communication strategies to improve consumer awareness