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"The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”

We are one of the few consulting firms to have both a microbiologist and certified Preventive Controls Qualified Individuals on staff who can develop or review your Food Safety Plan.

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In a very general way, "food safety" can be broken down to 3 basic steps:

(1) Education 

(2) Monitoring

(3) Verification

When the actions of a well trained staff  are continuously reinforced in a positive way, a culture of food safety takes root.

We give our clients the tools needed to take on whatever food safety challenges they face, such as:

  • Food Safety Plan for compliance with Food Safety Modernization Act
  • CFPM ServSafe training for Restaurant Managers
  • On-site Training
  • Development of HACCP, HARPC, and SQF programs
  • Advocate with local health departments

Let our real world experience work for you.  Our consultants come from the restaurant and food manufacturing industries themselves.  We help our clients and their staff understand the rationale behind food safety rules and regulations.  This understanding allows you to be better, safer operators.  Audits and health inspection costs can add up when re-inspection is necessary.   We give you easy and affordable solutions to manage the activities in your operation in a food safe way.  Having been in the industry we know what works, what doesn't and how to help our clients find the best solution

Contact Las Vegas Food Safety Consulting today and start protecting your brand!

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