Testimonials


Doug Williamson

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.


Mark Escovedo – Brewer/QA Director

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…


Maryann Cruz, QA Manager, PBF Pita Bread Factory Ltd.

I got a better understanding of the Food Safety Plan required for FSMA from this 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…


Kathrin Wallace, R&D/QC Manager, Carmi Flavors

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


Alana Elliott, President, Libre Naturals Inc.

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


Anna Gorman, Co-creator of Rawsome Crisps

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


Thierry Lemaire, President, Nuance Winery Supplies Inc.

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


David W Enns Owner & Winemaker – Laughing Stock Vineyards

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