Food Safety shouldn’t feel like Tech Support

You know that moment when a network technician starts explaining your Wi-Fi problem using terms you’ve never heard in your life — and you just nod along?

Food safety feels exactly like that for most business owners.

The terminology is heavy.

The science is layered.

The risks are invisible.

And people often agree to things they don’t fully understand — simply because they don’t know what questions to ask.

My approach is the opposite.

I Break Food Safety Into Digestible, Buildable Pieces

Your understanding grows like scaffolding — one layer at a time — until the entire system makes sense from the inside out.

It’s my responsibility as a food safety professional to:

• make the risks explicit
• explain the “why” behind every control
• build your team’s capacity
• ensure the system is not just implemented, but understood

Because a team that doesn’t understand the risk cannot protect the consumer.

This Is Not a Plug-and-Play Profession

Yes, I can drop a ready-made system into your business.

No, that is not the ideal way to do food safety.

Plug-and-play gives you a short-term certificate, but not long-term control.

It doesn’t build competence.

It doesn’t strengthen your culture.

It doesn’t anchor your team in the reasoning behind the system.

And it almost always collapses the moment something changes.

Food safety implementation is an investment — not a quick fix.

You get long-term value only when your team grows with the system, not around it.

My job is to:

• consult
• advise
• build capacity
• guide your team
• and help you help yourself

That is where sustainability lives.

If You Want a System That Actually Lasts, You’re in the Right Place

If you want someone to box-tick, paste templates, or “quickly get it done,” I’m not the right consultant.

If you want someone who thinks, teaches, explains, and builds a system that will still be standing three years from now — let’s talk.


I design and implement practical, certifiable systems for FSSC 22000, BRCGS, IFS and HACCP, wine specific.