Cheryl Andrews, BASc. Food Science
Quality and Food Safety Specialist
Cheryl graduated from the Bachelor of Applied Science Program at Dalhousie University in 2011 and has been working in Quality and Food Safety within the food manufacturing industry ever since.
She has extensive experience and knowledge in the development, implementation and validation of HACCP based food safety systems to meet regulatory and GFSI requirements in dairy, meat, storage facilities, full-service distribution and natural health products.
She has worked with various regulations and standards, including Canadian Food Inspection Agency, Safe Quality Foods (SQF), Natural Health Products Directorate (NHPD), National Organic Program (NOP/USDA), Quality Assurance International (QAI), international regulatory requirements and standards required by third parties.
Cheryl continues to expand her knowledge and has earned certificates for completing training in HACCP and Safe Quality Foods (SQF).
As part of Perennia’s Quality and Food Safety team, Cheryl assists clients in developing, implementing, validating and maintaining all aspects of their HACCP based food safety systems – good manufacturing practices (GMPs), standard operating procedures (SOPs), cleaning and sanitation programs, packaging and labelling, shipping/receiving, allergen control programs, pest control and problem-solving.