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.
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.