I like to think of a Food Safety Program as the perfect intersection of science and art; using scientific data to enable craftsmanship. It is the safety net that allows innovation in the art of food.
I have worked with several chefs, restaurants, and farms in the Atlanta area in the development of their Food Safety Programs, which includes Sanitation Standard Operating Procedures (SSOP), Quality Systems Manual (QSM), and Hazard Analysis Critical Control Point (HACCP) Plan(s). For some clients, I have consulted throughout the Grant of Inspection process with the USDA.
If you are in the market to develop or reevaluate your entire Food Safety Program or a component therein, contact me to discuss your specific needs. My rate varies depending on the scope of the project. Full scope projects are generally flat-rate, with partial payment upon completion of defined deliverables.