Sirocco Food and Wine Consulting specializes in delivering technical consulting services including Food Safety Management System implementation (HACCP, SQF, FSEP, Preventive Controls for Human Food) as well as Sensory Testing of food, wine and other beverages. We focus on science and best practices to provide value to 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?
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, Owner and Principal Consultant, has worked for the wine and food industry for over 20 years and brings an extensive working knowledge in Food Safety, Sensory Evaluation of food and wine, and Quality Management. Since the inception of Sirocco Food + Wine Consulting in 2014, she has provided research and consulting services to food and wine industry stakeholders in Canada and the United States. Karine holds a Master of Food Science degree as well as a diplôme d’ingénieur (specialized in agri-food industries). Karine’s teaching credentials include being a Lead FSPCA instructor (human Food), Certified SQF trainer and Wine educator at Okanagan College (Penticton Campus). She is a certified HACCP professional and a member of the Society of Sensory Professionals
Dereje Bezabih (Ph.D.) has worked as a Quality Assurance team member in Beverage and Natural Health Product Manufacturing companies, before holding his current position of Agricultural Scientist. In the past three years, Dereje has been collaborating with Sirocco to develop several HACCP Projects for small and medium food companies. Dereje holds a Ph.D. degree in Horticulture, with a research in the post-harvest food quality of horticultural crops. Moreover, he completed a one year course from the M.Sc. Program called ‘Safety in the Food Chain’ in an Austrian University before he earned his Master of Food Science degree from the University of British Columbia.
UPDATE: It was just announced that the Safe Food for Canadians Regulations will come into force on January 15, 2019. Are you up-to-date on the new Canadian Food Safety regulations? Implementation timetables for food manufacturers (including alcoholic beverages) and food importers can be found here. On Feb 21st, 2018, an official announcement was made that…
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The SQF Institute rolled out an updated SQF certification scheme in July 2017. Suppliers wishing to retain their SQF food safety certificate in 2018 were first audited against the revised standard on January 1, 2018. SQF professionals who attended the SQFI Professional Update last July got a chance to receive up-to-date information on the…
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A look into sensory evaluation methods for the quality control of food and beverages. The sensory quality of food and beverages is an important aspect of overall quality. Sensory science ensures products meet quality specifications and customer expectations. Fraud management, product development, product identity-preservation and consumer insight are among the applications of sensory analysis. The…
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