Quality Control and Assurance.
Quality starts with food safety. Having a good food safety plan in place is essential to providing safe, quality food. Third party QSC (Quality, Service & Cleanliness) inspections provide Owners and General Managers a professional unbiased expert view of your facilities food safety risk factors by providing a comprehensive report to detect your facilities needs. Whether you are an onsite owner or managing multiple locations we can provide you with the knowledge you need so you can focus on growing your business.
Food Safety Consulting
If you have a food safety concern or question, we are here to help. With other 20 years in the restaurant industry Sue has tackled a variety of challenges.
- Opening a new facility
- Permits and Licenses
- Developing training programs
- Menu Planning
- HACCP Plans
Competitive Edge™ Consulting
Competitive Edge™ is a unique program developed by Sue Farace, CP-FS. Sue utilizes her business, facility owner and food safety backgrounds to provide the small business owner with the tools needed to compete in the highly competitive restaurant industry.
Competitive Edge™ consulting services are perfect for the small business that has seen a decrease in sales or increase in customer complaints. Sue will look at your business practices and offer solutions to get back your competitive edge. We can help you increase customer perception, reviews, food quality and of course food safety practices. At SMF Training and Consulting we have the insider information on what makes a large franchise so successful and our team can provide you with the tools to get your Competitive Edge™ back! At SMF Training and Consulting we want to see you successful and can create a plan to fit any budget.
A QSC inspection is a snap shot look at food handler practices and management compliance with the facilities existing food safety system. The following is included in a Food Safety QSC Inspection
- Proper Personal Hygiene
- Time & Temperature compliance
- Identify Cross Contamination risks
- Proper Cleaning and Sanitizing
- Proper use of Chemicals
- Physical Building Inspection for hazards
- Good Pest Management Practices
- Proper administrative procedures are followed.