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Welcome
to Senf Consulting

My mission is to help food producers grow their business. From grant applications to equipment purchases, food safety plans and federal licensing, I am dedicated to providing personalized service and expertise to each client.

I would love to hear about your next project, don't hesitate to reach out!

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Isabel Kessi, Food production specialist & owner of Senf Consulting

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Servicing

Diverse Industries

Each food producer is unique and the key to a successful food safety plan is a custom solution and ongoing maintenance.

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Unlocking

Business opportunities

Grow your business with the federal SFCR license and ship your product nationwide. Gain new wholesale customers by achieving required third party certifications such as HACCP or GMP.

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Simplifying

Paperwork

Documentation and record keeping shouldn't be complicated and feel like a daunting task. I will break it down into achievable bites and help you train your team.

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Innovating

Processes

Together we review your production process and equipment to identify areas of improvement to increase efficiency, satisfy regulatory compliance and improve food safety.

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SERVICE PROJECTS CLIENTS

SERVICES

Food safety / HACCP plans

SFCR  license

Third party audits

Facility layouts, processes & equipment

Product labeling

and more

PROJECTS

From launching new products, purchasing equipment to increase efficiency or implementing new measures to improve  food safety all the way to building new facilities from the ground up. I'm happy to help wherever you need assistance, even if it's just to bounce off ideas!

CLIENTS

Senf consulting works with food producers from all over BC who are in various sectors, from meat processing to bakeries and perogie manufacturers.

ABOUT

ABOUT ME

Hi,

My name is Isabel Kessi and I'm a food production specialist

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  • Highly passionate about everything food related

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  • 15+ years of hands on work experience in production management and food safety management at various food producers and restaurants

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  • HACCP certified

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  • Trained in Switzerland:

    • Bachelor of applied sciences in food technology

    • Chefs apprenticeship

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FAQ

FAQ

1 / Pricing

Pricing depends on the scope of your project. Shorter and simple projects can be done at a fixed price while longer and more complex projects will be billed hourly. Before we start working together I will send you an estimate and if I know of any available grants to cover the expense I will help you with that as well. Learn more about the different service packages here!

2 / Confidentiality

In order to do my job I will need to get insights into your processes, recipes and facility set up. Therefore both parties will sign a non-disclosure agreement at the beginning of a project. Rest assured, I will not publish or share any of your companys' secrets.

3 / Timeline

I am available to start new projects as of spring 2024.

Please keep in mind that establishing and implementing a new food safety plan can't happen over night. It takes time to train staff,  adjust documentation and build records.

Contact
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