Food Ingredients

The Global Food Safety Initiative was launched in 2000, and its primary goal is to protect the food supply chain, and ultimately the consumer, by encouraging suppliers to implement common food safety and quality standards in their manufacturing environments. Until recently, the emphasis for certification was on the grower and primary food producers. Now, however, market pressures from key industry leaders are forcing food ingredient manufacturers to pursue certification in order to be approved vendors.

Consulting Services

Labtopia’s key services for the food ingredients industry includes:

  • HACCP Plan Development
  • SQF 2000 Gap Assessments
  • SQF 2000 Quality System Development
  • Certification Project Management
  • SQF 2000 Training
  • HACCP Training
  • Food GMP Training

Expert Specialists

For the food ingredients industry, implementation of the GFSI standards, such as SQF 2000, introduces new requirements to implement including food quality plans, food defense plans and a robust quality system, similar to ISO 9001. For other suppliers to the industry, such as specialty chemicals, implementation of GFSI standards introduces additional food safety requirements, such as HACCP plans and food GMPs which are are an unknown entity to these companies. Labtopia’s consultants are uniquely positioned to understand the requirements of the GFSI schemas and how to implement them within existing quality and food safety systems

Comprehensive Solutions

Additionally, Labtopia is able to provide comprehensive technical and scientific support within the food ingredients industry.

  • Labtopia Staffing provides staffing and recruiting services for engineers, laboratory and quality personnel.
  • Laboratory Informatix provides informatics services for planning, development and implementation of quality related databases, such as LIMS, customer complaint systems, training systems and corrective and preventive action systems.
  • Labtopia Training provides a full slate of training courses designed for management and technical personnel.