CLARISSA MCISAAC, HBSc
Food Safety Project Technician
Clarissa, the newest member of the Quality and Food Safety team, recently graduated from Memorial University in St. John’s, NL with an Honours Bachelor of Science degree. Clarissa graduated with a major in biology and a minor in biochemistry. As part of her undergraduate degree, Clarissa completed a thesis, which involved work in a molecular/microbiology laboratory. Clarissa spent two years in this lab, gaining experience with an array of molecular and microbiology techniques. After completion of and thoroughly enjoying courses focused on both food microbiology and food safety, Clarissa decided to pursue a career in food safety.
Clarissa enrolled in the Food Safety Advanced Diploma program at the Marine Institute in St. John’s, NL and graduated this year. Throughout this program, Clarissa completed courses related to the chemistry, microbiology and toxicology of food. Additionally, she completed courses focused on food processing, inspection techniques used in the food industry and the laws that protect our food system. Clarissa has earned certificates for training in canned foods thermal processing and container evaluation, GFSI with an emphasis on SQF and BRC, HACCP, and QMP. As part of this program, Clarissa completed a 13-week work term at Labatt Breweries. At the brewery, Clarissa gained experience in a quality control laboratory where she was responsible for performing quality tests on in-process and finished product samples. Clarissa also applied her knowledge of HACCP at the brewery as she completed the monthly auditing of the brewing department’s prerequisite programs.
As Perennia’s Food Safety Project Technician, Clarissa is responsible for supporting the Quality and Food Safety team with the implementation of the Agri-Food Accelerator Program for agriculture producers and food and beverage businesses in Nova Scotia. Clarissa also provides support in implementing client food safety needs and plans, coaching, and preparing documents and training materials.