Consulting
I think of a Food Safety Program as the perfect intersection of science and craft—where rigorous data and regulatory standards create the freedom to innovate. When done well, food safety isn’t a constraint; it’s the foundation that allows creativity, quality, and craftsmanship to thrive.
I’ve worked with chefs, restaurants, and farms across the Atlanta area to develop and strengthen comprehensive Food Safety Programs, including Sanitation Standard Operating Procedures (SSOPs), Quality Systems Manuals (QSMs), and Hazard Analysis and Critical Control Point (HACCP) plans. For select clients, I’ve also provided end-to-end consulting through the USDA Grant of Inspection process, guiding teams from initial preparation through approval.
Whether you’re building a Food Safety Program from the ground up or reassessing a specific component, I’d welcome the opportunity to discuss your needs. Consulting rates vary based on scope. Full-scale engagements are typically structured as flat-rate projects, with milestone-based payments tied to clearly defined deliverables.
Clients
