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

SFPM Consulting

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Vancouver, BC
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.

04/20/2026

Want to build leadership from within? Start by having your team run meetings and report on KPIs. 📊 It boosts their confidence, sharpens communication, and reinforces ownership of their work.
Accountability becomes second nature when people speak to their results.
𝗟𝗲𝘁'𝘀 𝗵𝗲𝗮𝗿 𝘆𝗼𝘂𝗿 𝘀𝘁𝗼𝗿𝗶𝗲𝘀! 𝗖𝗼𝗺𝗺𝗲𝗻𝘁 𝗯𝗲𝗹𝗼𝘄!

04/18/2026

A food safety system isn’t a QA program-it’s a company-wide responsibility. When other departments join the conversation, alignment improves and implementation becomes smoother.

04/17/2026

One of our training attendees last year commented, "I really enjoyed the training—it was clear, engaging, and incredibly valuable. I’d highly recommend it to anyone looking to better understand GMP and improve their team’s commitment to quality and compliance."

Want to attend this free GMP training? And receive a personalized certificate of attendance? Register for one of our AM or PM sessions. /https://www.rfr.bz/f589b99

04/16/2026

When something goes wrong, curiosity opens the door to real understanding. Judgment shuts it.
Curiosity builds trust, reduces defensiveness, and uncovers better solutions.

04/15/2026

Your records tell you many things if you read them.
Skipping reviews means missing small deviations that could have been corrected early. Reading records consistently fosters awareness, promotes accountability, and enhances the overall effectiveness of the HACCP system.
It’s an easy consistent routine with a huge payoff. But... don't make it the only thing you do!

04/13/2026

This quote sounds simple, but it carries a lot of truth. When safety is missing, the pain shows up somewhere: in someone’s body, in a team’s stress, in a company’s reputation. Knowing safety – really understanding and living it – doesn’t mean nothing ever goes wrong, but it does mean we’re doing our best to protect people. And that’s deeply compassionate work. Take a moment to appreciate the unseen harm you’re helping to prevent.

04/12/2026

“Is digital recordkeeping better than paper?”My honest answer: only if your team actually uses it properly.
I’ve seen digital systems rolled out with excitement… and then fail because:→ Staff weren’t trained well→ Shortcuts were taken→ Data was incomplete or inaccurate. Digital isn’t automatically better. Paper isn’t automatically outdated. The right system is the one your team can use consistently, accurately, and confidently.
There is no one-size-fits-all; it has to match your operation, your people, and your reality. Start with: Can my team do this well, every day? Then choose the format.

04/10/2026

Being clear is important - but how you deliver clarity shapes trust.
Start with the why, stay calm, and speak to the behaviour, not the person.
Leaders who master clarity become anchors in tough moments.

04/09/2026

Allergen mislabeling is still one of the most common drivers of recalls.
The strongest approach is layered verification: confirm ingredients, labels, and line clearance at multiple points (start-up, changeovers, rework, and packaging). When checks are built into the process, protection doesn’t depend on one final “catch.”

04/08/2026

I love how my clients show me how much more I am worth (Had a really good call yesterday).
Sometimes, I forgot I had those skills.
See you at our training tomorrow. If you haven't signed up, here is the link https://www.rfr.bz/f3aa17b

04/07/2026

𝗤𝘂𝗶𝗰𝗸 𝗿𝗲𝗺𝗶𝗻𝗱𝗲𝗿 𝗳𝗼𝗿 𝘁𝗵𝗼𝘀𝗲 𝗽𝗹𝗮𝗻𝗻𝗶𝗻𝗴 𝘁𝗵𝗲𝗶𝗿 𝗦𝗤𝗙 𝘁𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻 𝗲𝗮𝗿𝗹𝘆 𝗻𝗲𝘅𝘁 𝘆𝗲𝗮𝗿 (𝗲𝘅𝗽𝗲𝗰𝘁𝗲𝗱).
Our free webinar is coming up soon, now that we have the official code published.
If you are working toward SQF certification, Ed. 10 or maintaining your current program, this session will review key changes and what food businesses going toward SQF Ed. 10 should start preparing for now.
A good opportunity to step back, review your system, and understand what the new edition will expect.
Complimentary sessions for you. This session is not to substitute a formal SQF transition course that you can take or work directly with a registered SQF Consultant to help you with the transition. Of course, I love it when my client learnt how to do it themselves. https://www.rfr.bz/f3e78ac

04/06/2026

Happy Easter Monday.
Whether you’re spending the day resting, reconnecting, or simply catching your breath, I hope it brings a sense of balance and quiet renewal.
May the week ahead unfold smoothly and with a little extra lightness.

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

http://www.sfpmfoodconsulting.com/

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Our Story

Blending food safety and marketing management, SFPM Consulting aims to build and leverage food branding through food safety.

Think of a project that you work with and you estimated the value of $x. You also estimated that will continue to grow at 50% annually for the next 5 years. Is this a good portfolio to have? Suddenly, the key person for the project is defamed and it drastically affects your investor trusts. Or suddenly, the regulatory agencies knocked at the door and said the standards are not met and you cannot continue the project. What happens to your project?

Imagine that project is your food brand, where you take x number of years to build to this stage and projected to continue to grow -will you risk your food brand? Your food brand is the fundamental key to why people are buying your products and not your competitors. It is the symbol of trust entrusted by your consumer. It needs to stay that way. Don't let food safety and quality issues such as consumer dissatisfaction food recalls, regulatory shutdown, etc take that away from you.

Meet Customer and Regulatory Requirements: Be the one that protect your food brand