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?
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.
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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The purpose of developing a food fraud vulnerability assessment is for a food or beverage manufacturer/packer to ensure that control measures are put in place to prevent the receipt of materials that do not meet food safety and quality specifications. The intent is to gauge the business’ susceptibility to product substitution and adulteration as well…
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On Feb 21st, 2018, an official announcement was made that Safe Food for Canadians Regulations (SFCR) are expected to come into effect in 2018. The regulations target food businesses, including exporters and importers and focus on the implementation of preventive controls to manage food safety risks. The SFCR are based on the CODEX Alimentarius General…
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