Frequently asked questions.
Understanding Food Safety & Compliance
What is FSMA and does it apply to me?
FSMA (Food Safety Modernization Act) is the federal law that requires most food manufacturers to have a written Food Safety Plan with preventive controls. If you're making packaged food for retail or wholesale (not cottage food), FSMA likely applies — unless you qualify as a "qualified facility" (under $1M in annual sales). I can help you figure out where you stand.
What's the difference between HACCP and a Food Safety Plan?
HACCP is a 7-principle system focused on Critical Control Points (like cooking temperature). A Food Safety Plan (required by FSMA) is broader — it includes HACCP principles plus preventive controls for allergens, sanitation, and supply chain. Think of HACCP as one tool within the bigger FSMA toolbox.
Do I need a PCQI certification to make food?
No, but you need a PCQI to write your Food Safety Plan. That's where I come in. As a certified PCQI, I can develop your plan, train your team, and act as your outsourced food safety expert — so you don't have to take the course yourself (unless you want to).
When do I need a HACCP plan vs. just good manufacturing practices?
HACCP is specifically required for juice, seafood, and meat/poultry. For most other foods (like sauces, baked goods, ice cream), you need a Food Safety Plan under FSMA, which includes preventive controls. If you're just starting out or under $1M/year, you may only need basic GMPs (Good Manufacturing Practices). Let's talk through your specific situation.
I'm scaling from cottage food to commercial — what changes?
A lot. You'll need a licensed facility, proper equipment, food safety documentation (SOPs, logs, traceability), and likely a Food Safety Plan. You'll also face inspections from state or federal agencies. The good news: I help small producers make this transition without getting overwhelmed. We'll map out exactly what you need and in what order.
What happens if I get inspected and I'm not ready?
Inspections can result in warnings, fines, or even facility shutdowns if major violations are found. The best defense is preparation: proper documentation, clean facility practices, and a solid Food Safety Plan. I offer inspection readiness packages to help you get audit-ready before the inspector shows up.
Working Together
Do I need a PCQI on staff, or can I hire you?
You can hire me as your outsourced PCQI. I'll develop your food safety plan, train your team, and be available for ongoing support. No need to hire full-time.
How long does it take to develop a food safety plan?
Depends on complexity. Simple operations: 2-3 weeks. Multi-product facilities with allergens: 4-6 weeks. We'll scope it in the first call.
Do you work with businesses outside Tennessee?
Yes. I work remotely nationwide and can travel for site visits when needed.
What's included in an inspection prep session?
Document review, facility walkthrough (virtual or in-person), gap analysis, corrective action plan, and a pre-inspection checklist.
Can you help with both HACCP and FSMA?
Absolutely. FSMA incorporates HACCP principles. I'm PCQI-certified and experienced in both frameworks.
What if I'm not sure which service I need?
Send me a message and we'll figure it out together.