Food safety consulting: frequently asked questions

We prepare food businesses for SQF, BRCGS and other GFSI schemes, PrimusGFS, HACCP, FSMA Preventive Controls and FSVP, USDA organic, kosher and vegan certification and sugar-free claims, and SMETA social compliance audits. We also run gap assessments and mock audits, and help Florida restaurants prepare for DBPR inspections. See the full services list.

No. Certificates are issued by accredited certification bodies, USDA-accredited organic certifying agents or kosher agencies after their own audits. We prepare your operation, your records and your team for those audits.

Every project has three phases. First, a gap analysis on-site against your target standard. Second, we build or rebuild the food safety system with your team and train staff. Third, we run a mock audit in your certification body's format and support you through the real audit.

Most facilities need 3 to 6 months from gap analysis to certification audit. Plants with an existing HACCP plan and prerequisite programs can be ready sooner; plants starting from scratch usually need longer. Certification bodies also expect records covering a period of operation before the audit.

We don't publish prices because scope varies widely. The main cost drivers are the target standard, the number of products, lines and sites, how much of your system already exists, your audit date, how many on-site days are needed, and travel. We quote a fixed scope after a 30-minute gap call.

No. The certification body or regulator decides the result, so no honest consultant can guarantee it. We control the preparation: a complete gap analysis, a system built for your operation, trained staff and a full mock audit, so there are no surprises on audit day.

Not necessarily, but be realistic. We can run a fast gap assessment, rank gaps by audit risk and focus on the major ones. Some requirements, such as records showing a period of operation, can't be created retroactively. We tell you honestly if the date should move.

Yes. We deliver training, meetings and gap analyses in English and Spanish, and write logs and work instructions in the language your team uses.

We are based in Miami and work on-site across Miami-Dade, Broward and Palm Beach counties, the rest of Florida and other U.S. states. Latin American suppliers to U.S. buyers are supported remotely and on-site by project. See our service areas.

Both. The gap analysis, training and mock audit work best on-site, during production. Document work and follow-up can be done remotely between visits.

Yes. Audit findings, formulas, supplier lists and your company's identity stay confidential. We don't name clients or publish their data without written authorization.

Have these at hand if you can: the standard or requirement your buyer or regulator named, your audit or inspection date, a short description of your products and processes, which programs you already have (HACCP or food safety plan, GMPs, sanitation, supplier approval), and any recent audit or inspection report. None of it is required to book the call.

A 30-minute call where we review your target standard, date, current programs and buyer requirements. You leave with a clear view of your likely gaps and the next step, whether or not you hire us.

FSMA Preventive Controls requires the food safety plan to be prepared or overseen by a PCQI, who can be an employee or an outside qualified individual. SQF requires a site-employed SQF Practitioner. We train and coach the people who will hold those roles.

Yes. We help Miami-Dade and Broward restaurants and groups prepare for Florida DBPR inspections with mock inspections, kitchen SOPs and bilingual staff training. See restaurant food safety consulting.