Karine Lawrence of Sirocco Consulting was the best choice we could have made when preparing for our first GFSI audit at Libre Naturals. Karine’s vast knowledge of food manufacturing best practices and auditing code combined with her calm and patient approach brought much needed structure to what can be a very stressful experience. She gave us step by step plans for getting our facility and paperwork ready and was always ready to provide us with suggestions, links to resources and constructive feedback. I wouldn’t hesitate to work with Karine again and would highly recommend her to any food company who requires help with taking their business to the next level.
The team at Little Creek Dressing had the pleasure of working with Karine Lawrence of Sirocco Consulting for 16 months. She guided us through the complete process of our HACCP food safety plan, from creation and implementation to audit verification. With a supportive and friendly attitude Karine provided extensive knowledge and information particular to our business and facility. She was instrumental in preparing our facility and team to be audit ready. Not only were we able to successfully complete our audit, most importantly we understand all of the in-depth information within our HACCP plan. Karine made a very important part of our business easy to handle and we couldn’t have completed the audit successfully without her guidance in preparation. I would highly recommend Karine and Sirocco Consulting, we look forward to working with her again.
Karine was integral to taking our company, Okanagan Rawsome, to the next level of food safety with her extensive knowledge of Hazard Analysis and Critical Control Point (HACCP). She guided us through a 9 month Food Safety Management Program and adapted the program to our specific needs. With our Food Safety Management Program now in place, we can grow our company with confidence knowing the quality of our Crisps will not be compromised! Thank you Karine for your superb mentorship!
ANNA GORMAN, CO-CREATOR OF RAWSOME CRISPS
When we found out that formal sensory analysis using a trained wine panel was available in the Okanagan, we immediately thought it would be a good idea to run some samples treated with our very distinctive finishing tannins. Once we agreed on job and timing, it went extremely smoothly. The samples were prepared, blind-coded and given to Karine for analysis. The analysis was performed totally blind and the replicates showed good calibration. A few days later, we received a detailed report which was professional and precise. We will use Sirocco’s services again, for sure!
THIERRY LEMAIRE, PRESIDENT, NUANCE WINERY SUPPLIES INC.
As part of her Master’s practicum project, Karine introduced our winery to sensory science. We used descriptive analysis to gain insight on the impact of barrel aging on the aroma and flavour of our blends. The sensory profiles will provide direction for future winemaking decisions.
DAVID W. ENNS, OWNER & WINEMAKER, LAUGHING STOCK VINEYARDS
Karine Lawrence has an amazing command of her field and the practical experience to back it up. She quickly understands the problem and gets to the solution – fast!
MARGARET CLIFF PHD RESEARCH SCIENTIST, SENSORY EVALUATION, AGRICULTURE AND AGRI-FOOD CANADA PACIFIC AGRI-FOOD RESEARCH CENTRE
I recently attended the training session for PCQI (Preventive Controls Qualified Individual) required by the FDA for food exporters and U.S. food processing facilities. Karine Lawrence presented a clear view of the requirements and provided good practical example on how to implement them. She worked her way though the extensive manual in a knowledgeable, effective, clear and timely manner while allowing for participation and discussion of the people attending the course. She followed up and researched questions that she did not have immediate answers to and provided valuable information based on her experience in the area of food safety.
KATHRIN WALLACE, R&D/QC MANAGER, CARMI FLAVORS
I attended the FSPCA Preventive Controls (Human Food)/PCQI course offered in Vancouver, British Columbia. Course materials were good, the mentoring approach was good, and working with other people in group setting made the course content much clearer. Karine Lawrence, the PCQI instructor did a good job of communicating and making it a more intimate arrangement. She provided good references along with the course material. Overall, I really enjoyed the course and learned a lot.
NEDA RAHIMI, SENIOR QUALITY CONTROL MANAGER, SUNRISE POULTRY PROCESSORS LTD.
I got a better understanding of the Food Safety Plan required for FSMA from this [FDA’s Preventive Controls Human Food] training. Karine has skillfully conducted the training as she provided fact-based examples and links to additional resources to help first-timers build an FSP. Karine was a wonderful trainer with her knowledge of the subject matter and extensive experience in food safety.
MARYANN CRUZ, QA MANAGER, PBF PITA BREAD FACTORY LTD. BURNABY, BC.
What I appreciated about the course taught by Karine and Sirocco, was that it was organized and well presented. Each day had hands on situations presented that could be worked out by the teams as well as volumes of information at hand. This allowed good participation and dialogue about situations and these discussions could lead to real time questions that we could ask as well and work through as needed. It was a good few days of intense learning and exchange.
MARK ESCOVEDO – BREWER/QA DIRECTOR