Why Sirocco

Sirocco Food and Wine Consulting specializes in delivering technical consulting services including Food Safety Management System implementation (HACCP, SQF, Preventive Controls for Human Food) as well as Sensory Testing of food, wine and other beverages. We focus on science and statistical evaluation to translate data into value for our clients.

Mission + Core Values

Sirocco Food and Wine Consulting believes in pursuing best practices and continuous improvement to achieve product quality and customer satisfaction. We strive to provide value and service to our customers through confidentiality, respect, integrity, openness and commitment.

 

About Karine

Karine Lawrence, Sirocco Principal, has worked for the Canadian and US wine and food industry for over sixteen years and brings an extensive working knowledge in Food Safety and Quality Management Systems (GMP, HACCP, SQF, Preventive Controls for Human Food) including regulatory compliance, program implementation and auditing. Her product research and development background includes design of experiments (DOE), sensory evaluation of food and wine products, shelf-life studies and statistical analysis.

Karine holds a Master of Food Science degree as well as a diplôme d’ingénieur (specialized in agri-food industries). She is a FSPCA Lead instructor, an approved Food Safety Advisor (FSA), Certified Safe Quality Food (SQF) trainer/consultant and Certified HACCP professional (CHA-ASQ, CCHP). Karine is also an instructor in the School of Food, Wine and Tourism at Okanagan College where she teaches Sensory Analysis of Wine and Wine Quality as part of the Winery Assistant Certificate Program.

Karine Sirocco Food Wine Consulting Training Safety HACCP

Gain the knowledge & skills to develop a food safety plan that meets FDA’s Preventive Control Human Food requirements.

Sirocco is the expert that provides your company with:

  • Consistent Quality Products.
  • Consumer Confidence.
  • New Market Opportunities.
  • Long-term Money Saving.
  • Ensured compliance with Law and Regulation.
  • Reduce Risk of Product Recalls.
  • Organization to Food Management Processes.
  • Knowledgeable and Accountable Staff.

Sirocco will help your business succeed with consulting, training and implementation of:

What Clients Are Saying

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.
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... Read More
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... Read More
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... Read More
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. She was instrumental in preparing our facility and team to be audit ready... Read More
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... Read More
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... Read More
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. Read More
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! Read More
More Testimonials

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