Practical Food Safety Consulting

Fixed-scope support

Start with the problem that is costing you time, confidence, or control.

01

Complete Food Safety Program

Creation of a new, facility-specific HACCP plan together with supporting GMP and SSOP programs. Because every HACCP plan is unique to the facility, products, process, hazards, and regulatory oversight, final pricing follows a full scope evaluation. Scope may also address flow diagrams, hazard analysis, monitoring records, corrective actions, verification, document control, and implementation guidance.

Planning range: $3,500–$7,500 • Final price after full scope evaluation

02

Food Safety Readiness

A structured review of your plans, records, controls, and implementation—with urgent issues separated from longer-term improvements.

$1,250–$1,750 after scope review

03

Gap Assessment

A focused review when you need to understand what is missing, outdated, or not working before an inspection, audit, or customer request.

$500–$750

04

HACCP & SSOP Refresh

Facility-specific updates to food-safety plans and sanitation procedures, with usable monitoring and corrective-action tools.

$1,250–$1,750

05

Recall & Traceability

Build or strengthen your recall program, traceability records, and mock-recall process so your team can respond with speed and evidence.

$750–$1,000

06

Audit Preparation

Targeted support for audit findings, corrective actions, record readiness, and team implementation. Scope and pricing follow review.

Quoted to fit the assignment

07

Monthly Compliance Review

A defined monthly review for businesses that need experienced oversight without adding a full-time food-safety manager.

$400–$600 per month

08

Schools, Universities & Commissary Kitchens

HACCP-based food-safety programs, centralized-kitchen controls, receiving and temperature procedures, sanitation systems, allergen management, corrective actions, recordkeeping, and implementation support aligned with the operation’s applicable oversight.

Pricing after facility and program scope review

Institutional & shared-kitchen support

Food-safety systems that work across kitchens, shifts, and service locations.

Schools, universities, central production kitchens, satellite service sites, and commissary operations often have more moving parts than a single food business. The program must match the actual flow of food, the people performing each task, and the requirements of the authority with jurisdiction.

Schools & districts

HACCP-based school food-safety programs

Support for receiving, storage, preparation, cooking, cooling, reheating, holding, transport, service, sanitation, employee responsibilities, corrective actions, and records across central and satellite kitchens.

Colleges & universities

Multi-concept campus food safety

Practical controls for dining halls, retail concepts, catering, grab-and-go programs, commissary production, allergens, training, verification, and consistent implementation across multiple teams or locations.

Commissary kitchens

Central production and client controls

Programs for shared or centralized production, product and process separation, supplier and receiving controls, traceability, labeling, storage, transport, sanitation, responsibilities, and documentation for commissary users.

Scope follows the operation.

Applicable requirements can differ by state or local adoption, licensing structure, menu and process, population served, funding program, and whether the operation falls under retail food-service, FDA, or USDA oversight. Final recommendations begin with a jurisdiction and process review.

Consulting assistant intake

Turn your situation into a useful starting brief.

Answer six short questions. The site will prepare a concise intake summary you can use with the Practical Food Safety Consulting Agent. Do not include recipes, customer pricing, employee data, or other confidential details.

Your answers stay in this browser unless you choose to copy them.

Step 1 of 6

What kind of operation do you run?

Food manufacturer Restaurant / food service Packaged-food brand Caterer / meal prep / food truck School / university food service Commissary / shared kitchen Other food business

Which oversight best fits your operation?

FDA USDA FSIS State / local Not sure

What is the main issue you need to solve?

HACCP / SSOP documents New HACCP + GMP + SSOP program Inspection / audit readiness Recall / traceability Controls / recordkeeping Corrective actions Not sure yet

What is your current starting point?

Documents need updating Known gaps Starting from scratch Unsure what is required

When do you need a workable plan?

Within 2 weeks Within 30 days Within 60–90 days No firm deadline

What should the consultant understand first? Keep this high-level; do not paste confidential information.

0/500

Your starting brief

Ready for the consulting assistant

Recommended next step

Optional second stage: Complete the detailed intake now if you are seeking a new or substantially revised HACCP program. You can also stop here and use the short brief.

After your Food Safety Consulting Agent is published, this button can open it directly with this intake ready to use.

Optional detailed intake

HACCP scope questionnaire

Complete only what you know. “Not sure” is a useful answer and helps identify what must be confirmed during the scope evaluation.

Section 1 of 7

Product identity

Product name or working name Product family or category Describe the product and its important characteristics Ingredients and processing aids Known allergensOn a computer, hold Ctrl or Command to select more than one.

How the product will be used

How will the product leave your facility? Who is the intended customer? Will it serve a sensitive population?

Regulatory and product category

Expected oversight Current facility status Special product considerations Products or closely related product families included in this request

Process and hazard-control steps

Process flow from receiving through shipping Is there a kill or lethality step? Product exposed after lethality? Are ingredients handled raw? Rework or carryover used? Known process limits or controls

Packaging and labeling

Primary package type Package atmosphere Package size(s) Packaging performed where? Label status and required directions

Storage, shelf life, and distribution

Finished-product storage Distribution method Target shelf life Shelf-life basis Lot-code system Geographic sales area

Existing evidence and programs

What already exists? Process authority involved? Validation or laboratory data? Known pH, water activity, time/temperature, or other scientific support Target launch or compliance date Reason for the request Anything else that could affect scope?

Detailed intake summary

Ready for scope evaluation

This summary identifies the current facts and the items that still need confirmation. It is not a completed hazard analysis or regulatory determination.

Built by an operator

Documentation matters. Implementation is what protects the business.

Gary Geiser is the owner and food-safety leader of Colorado Green Chili and Rocky Mountain Kitchen, an operation working within both FDA- and USDA-regulated food manufacturing environments. He has also owned and operated King’s Chef Diner since 1997. That combined ownership experience means each engagement is informed by the realities of production, staffing, training, cost control, customer requirements, and daily operations.

His food-safety experience includes HACCP development and reassessment, preventive controls, SSOPs, GMPs, sanitation, allergen programs, corrective actions, recall and traceability, supplier controls, employee training, retailer requirements, and audit preparation.

The goal is not a generic binder. It is a practical system—clear responsibilities, usable records, trained employees, and a prioritized path forward.

Clear systems your team can actually use.