Sirocco's technical food consulting & training services bring you sharp senses and systematic assurance.
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.
Public awareness of food safety is on the rise and new food safety regulations are being enforced to protect consumers. Is your company compliant? Do you know what it takes?
You need a Food Safety Consulting & Training Expert!
Are you trying to navigate the world of Food Safety Compliance and Certification? As you’ve probably discovered, achieving compliance and certification takes a lot more than filling out forms. It can mean learning a whole new language of food handling and regulations, and it could involve overhauling your system of production.
Food and beverage processors increasingly use sensory analysis to remain competitive and meet or exceed their customer needs. Sensory testing of food, wine and other beverages relies on science-based methodologies to assist with new product development, shelf-life analysis, development of product specifications, quality and process control and competitor benchmarking.
Karine Lawrence, Sirocco Principal, has worked for the Canadian wine and food industry for over sixteen years and brings an extensive working knowledge in Food Safety and Quality Management Systems. 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).
Under FSMA, food importers are responsible for the safety of the food they bring into the country. FSVP or Foreign Supplier Verification Program protects the consumer from unsafe imported products. This is achieved by approving suppliers and their raw materials and taking corrective actions where applicable. Importers covered by the FSVP rule must verify that […]
This past June, the Food and Drug Association created a new website that allows organizations to potentially be recognized as a Third-Party accreditation body, or third-party auditors. In order to become an accredited body, an organization will have to go through an online application process, which if successful, would give them the ability to conduct food safety audits. They would also be capable of issuing certifications of foreign entities and the food products that they produce, for both human and animal consumption.
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
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
NEDA RAHIMI, SENIOR QUALITY CONTROL MANAGER, SUNRISE POULTRY PROCESSORS LTD.
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
KATHRIN WALLACE, R&D/QC MANAGER, CARMI FLAVORS
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
ALANA ELLIOTT, PRESIDENT, LIBRE NATURALS INC
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
JASMINE STONEBRIDGE, GENERAL MANAGER, LITTLE CREEK DRESSING (FOOD FIRST ENTERPRISES)
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
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... Read More
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.Read More
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! Read More
MARGARET CLIFF PHD RESEARCH SCIENTIST, SENSORY EVALUATION, AGRICULTURE AND AGRI-FOOD CANADA PACIFIC AGRI-FOOD RESEARCH CENTRE