Quality and Food Safety Specialist
Pam has over 25 years of experience in the food manufacturing industry. After graduating with a Diploma in Quality Control Food Technology, she worked in a variety of industries including dairy, meat and poultry (slaughter to fully cooked), fruit juice, salads and entrées (with meat and fish), fruit and vegetable processing and snack foods. Pam has worked with various acts and regulations, including the Safe Food for Canadians Regulations (SFCR), FSMA, and standards, including the American Institute of Bakers (AIB), BRCGS, SQF, and FSSC 22000. Throughout her career, she has filled roles in a range of different departments such as quality assurance and product development, which often included purchasing. She has also completed extensive training in HACCP, BRCGS, SQF, internal auditing, shelf-life determination and grading for milk and fish products.
As part of Perennia’s Quality and Food Safety Team, Pam assists clients across Atlantic Canada in reaching their quality and food safety goals. This includes helping clients develop, implement and maintain federal and provincial regulatory requirements and GFSI certifications such as BRCGS.
Pam has been a mentor and a trainer for peers and colleagues, as well as serving as a technical liaison for industry.