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).
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.
Do you have food + beverage industry questions that need answers?
Karine Lawrence, Sirocco Principal, has been working for the Canadian and US wine and food industry for over sixteen years. Now, she’s sharing her extensive working knowledge with aspiring winery assistant students at Okanagan College’s Penticton campus. Karine will be co-teaching one module of the Winery Assistant Certificate Program: WINE24, Quality Control and Public Relations. This […]
How to develop a Food Safety Plan that’s compliant with FDA Preventive Controls & HACCP requirements I have just taught another FSPCA course (Human Food) in Western Canada. FSPCA Preventive Controls for Human Food is the standardized food safety curriculum that is recognized by the FDA. Under the Food Safety Modernization Act (FSMA), companies […]
Need Help with FSMA Compliance? The US Food and Drug Administration (FDA) now offers a dedicated tool to assist businesses in implementing and enhancing food safety – the Food Safety Plan Builder (FSPB)! This tool will help you to address your food safety plans and meet the requirements of Good Manufacturing Practice (GMP), Hazard […]
We worked with Sirocco Food & Wine Consulting to get our FSVP. Karine was great to work with. She was very helpful and always got back to us promptly with any questions we had. I would recommend Sirroco to anyone working on getting their FSVP.
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