SFPM Consulting

SFPM Consulting SFPM Consulting provide food branding solution through meeting customer, regulatory and food safety.

We offer micro consulting solutions that helps meet your customer and regulatory needs, CFIA, US FSMA, HACCP, SQF, BRC, Canada Gap etc.

It can be frustrating to hear “food safety is our top priority” and then feel rushed, understaffed, or under-resourced. ...
06/01/2026

It can be frustrating to hear “food safety is our top priority” and then feel rushed, understaffed, or under-resourced.
If that’s your reality, your feelings are valid. One small step is to focus on what you can control: your own follow-through.
When you do what you say you’ll do – whether it’s logging temps, addressing a concern, or fixing a recurring issue – you become a point of stability for others. And that matters more than you may realize.

Starting today, we will feature some of the key food safety facts in celebration of Did you know these? Just because th...
05/31/2026

Starting today, we will feature some of the key food safety facts in celebration of
Did you know these? Just because they are plant-based, doesn't fully meant they are the same!

SQF Ed. 10 code will look a little different from what you used to. Here is how to find your code. https://www.rfr.bz/f2...
05/29/2026

SQF Ed. 10 code will look a little different from what you used to. Here is how to find your code. https://www.rfr.bz/f2a0f56

SQF Ed. 10 code will look a little different from what you used to. Here is how to find your code. https://www.rfr.bz/f0...
05/29/2026

SQF Ed. 10 code will look a little different from what you used to. Here is how to find your code. https://www.rfr.bz/f04b066

Recognition doesn’t need to be formal - it needs to be timely. Thanking someone in the moment is powerful. It reinforces...
05/28/2026

Recognition doesn’t need to be formal - it needs to be timely. Thanking someone in the moment is powerful.
It reinforces the exact behavior you want more of.

Just added a new 90-minute course on our training platform. I think food manufacturers will absolutely love the course c...
05/27/2026

Just added a new 90-minute course on our training platform. I think food manufacturers will absolutely love the course content. Offering COMPLIMENTARY access for those who wanted to test the course and give us an HONEST review. Send this to your manufacturer friend. Access link at https://www.rfr.bz/f7c9e77/
𝗖𝗢𝗠𝗣𝗟𝗜𝗠𝗘𝗡𝗧𝗔𝗥𝗬 𝗔𝗖𝗖𝗘𝗦𝗦 𝗲𝗻𝗱𝘀 𝗝𝘂𝗻 𝟯𝟬, 𝟮𝟬𝟮𝟲. 𝗠𝘆 𝗝𝘂𝗻 𝗯𝗶𝗿𝘁𝗵𝗱𝗮𝘆 𝗴𝗶𝗳𝘁 𝗳𝗼𝗿 𝗮𝗹𝗹 𝗼𝗳 𝘆𝗼𝘂 :)

“Biological hazard” is too broad. Being specific helps your team understand exactly what they are, example is it Salmone...
05/26/2026

“Biological hazard” is too broad. Being specific helps your team understand exactly what they are, example is it Salmonella, Listeria, or something else? Or where they come from? The ingredient, the process, suppliers etc. Specificity improves clarity and strengthens decision-making.

It’s tough for staff to take standards seriously if they see leaders bending the rules. This isn’t about blaming anyone;...
05/25/2026

It’s tough for staff to take standards seriously if they see leaders bending the rules. This isn’t about blaming anyone; it’s a reminder that your everyday choices carry weight.
When you correct your own slip, say “I forgot that step, let me fix it,” you make it safer for others to do the same.
That humility is a form of protection too – it keeps learning and honesty alive.

𝗦𝗤𝗙 𝗘𝗱. 𝟭𝟬: 𝗞𝗲𝘆 𝗰𝗵𝗮𝗻𝗴𝗲𝘀 𝗮𝘁 𝗮 𝗴𝗹𝗮𝗻𝗰𝗲.Here are some of them👉 Introduction of core clauses👉 Implementation of Food Safety C...
05/24/2026

𝗦𝗤𝗙 𝗘𝗱. 𝟭𝟬: 𝗞𝗲𝘆 𝗰𝗵𝗮𝗻𝗴𝗲𝘀 𝗮𝘁 𝗮 𝗴𝗹𝗮𝗻𝗰𝗲.
Here are some of them
👉 Introduction of core clauses
👉 Implementation of Food Safety Culture Plan
👉 Formalized change management
👉 Record consolidation
👉 Training consolidation
👉 Mandatory risk assessment for environmental monitoring

𝗡𝗲𝗲𝗱 𝘀𝘂𝗽𝗽𝗼𝗿𝘁 𝗳𝗼𝗿 𝘁𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻 𝘁𝗲𝗺𝗽𝗹𝗮𝘁𝗲 𝗮𝗻𝗱 𝘄𝗵𝗲𝗿𝗲 𝘁𝗼 𝗳𝗶𝗻𝗱 𝘁𝗵𝗲 𝗰𝗼𝗱𝗲 𝗰𝗵𝗮𝗻𝗴𝗲𝘀? Give us a quick message

Address

112/970 Burrard Street, Office# 1355
Vancouver, BC
V6Z2R4

Opening Hours

Monday 6:15am - 6pm
Tuesday 6:15am - 6pm
Wednesday 6:15am - 6pm
Thursday 6:15am - 6pm
Friday 6:15am - 6pm

Telephone

+12365132488

Website

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