Quality In
Food Safety

Helping Companies Meet New Legal and Customer Food Safety and Quality Demands

Changing the Corporate Culture

QIFS helps companies create corporate change in support of the quality and food safety functions.

Some of Our Training Deliveries

  1. HARPC
  2. Building Quality and Food Safety Improvement Teams
  3. Building a Quality Organization
  4. Supporting the Quality Function through Corporate Change
  5. Cycle Time Analysis
  6. Quality Improvement in Food Systems
  7. Some Japanese Contributions to Quality Improvement
  8. Cost Analysis for Food Safety and Quality


Manufacturing Improvement

Converting from Batch Manufacturing to Flow Manufacturing

Converting from Batch Manufacturing to Cell Teams

Creating Manufacturing Cells

Just-In-Time (JIT)

Flow Manufacturing Systems


Food Manufacturing

Building Food Safety and Quality Teams in Food Manufacturing

Capturing Food Manufacturing Quality Costs


Operations Management

Process Management



Waiting Lines

Location and Layout

Supply-Chain Management


Inventory Management

Aggregate Planning and Scheduling

Resource Planning

Lean Systems

Project Management

Process Redesign

Visit our websites that provide food movement certification audits and traceability solutions at:

Hazard Analysis and Risk-based Preventive Controls (HARPC)

Quality in Food Safety helps companies develop HARPC preventive plans that define and prepare them for comprehensive FSMA systems.  We train and lead the change that provides a solid basis for growing, packing, distributing, incoming, in-process and shipping controls.  View some of our training sessions at or attend our upcoming session noted on the right:

HARPC requires both food safety and quality system training.  While our introductory HARPC course will give you an idea of the type of training you need, we provide on-site and online training in the following support courses:

New Food Safety Modernization Act (FSMA) requirements for  Food Safety brings the process control expertise you need to develop early stage planning.  We provide modern food safety and quality systems planning, tools and training to establish the preventive planning, Hazard Analysis, Monitoring, Corrective Action, Verification and Recall Prevention program required by new FSMA proposed rules.

With extensive experience in international operations, QIFS personnel can help prepare your own processing facilities into compliance with FSMA needs.

We work internationally and guarantee our work.  Let us help you achieve the preventive process controls to help ease import and qualification problems.
 Our Background

  • Extensive International Quality Improvement Experience
  • Process Planning and Process Control Specialists
  • Measurement Oriented Quantitative Approaches
  • Prevention Oriented Analysis
  • Closed-loop Automated Controls
  • HACCP, RFID (farm-to-form) traceability, GAP/GMP
  • Cold Chain Temperature Controlled Traceability and Reporting
  • Large and small. low and high volume producers and processors
  • ISO Systems Implementation Experience
  • Customer Protection Approach
  • An Eye on Future FDA and CDC Requirements
  • Reduced Costs Associated with Inspection
  • Facility Improvement Design
  • SQL, IIS, MS Access, Through-the-Process Tracking
  • Trend, improvement and team tracking
  • We work on FDA, CDC, DHS, State Level and Mass Feeding teams so that we are ahead of ever evolving compliance issues
Quality In Food Safety (QIFS)
1530 Paisley Street
NW Palm Bay, Florida  32907
Phone:  (808) 469-0046
email:  jryan@qualityinfoodsafety.com

Copyright 2015  All Rights Reserved
Two new training courses are now available on-line, narrated and self-paced.  
                       Details are on our training page.

1.  FSMA Food Safety and Quality Planning

Click this Linkto sign up:  http://transcert.litmos.com/online-courses/register/35488

2.  Protecting Retailers, Restaurants and Distributors from Farm Level Chemical and Biological Contaminants

Click this link to sign up:  http://transcert.litmos.com/online-courses/register/44047


Upcoming Live Training

1.  Nov 2, 2016 12:00 PM to 3:30 PM EDT

Validating Your Food Safety Preventive Control Plan

SignUP Link:http://www.thebusinesstrainingcenter.com/fsi/upcoming-webinars/november-2-2016/

2.  Nov. 17 & 18  8:30 AM to 4:30 PM   2 Day Seminar  Los Angeles

Complying with the New FDA FSMA Rules on the Sanitary Transportation of Human and Animal Foods

3.  Dec. 1 & 2  8:30 AM to 4:30 PM 2 Day Seminar Baltimore, MD

Preparing to Comply with the New FDA FSMA Rules: Planning Valid Preventive Food Safety Controls

Validation of preventive controls is where the rubber meets the road in terms of prevention. You can develop a food safety plan, implement the plan and verify the plan, but you must prove your plan actually works.  Find out how to do that.

SignUP Link:  http://www.globalcompliancepanel.com/control/globalseminars/~product_id=900667SEMINAR?food-safety-controls-Baltimore-MD

Our newest contribution to food professionals:

Food Fraud

 Author:  Dr. John M. Ryan, Ryan Systems, Palm Bay, Florida

Is your company commiting Food Fraud?  Food Fraud goes far beyond substituting one ingredient for another or making false labeling claims. This new publication is a comprehensive review of the many food industry-wide dimensions of food fraud considered acceptable by today’s food supply chain.This book provides practical information on food fraud, including the complex issues that increasing international food trade presents, especially in countries that have inadequate oversight or control over the products that are eventually ending up in supermarkets, restaurants, and refrigerators around the world.


Food shippers, processors, retail and restaurant purchasing groups, ingredient buyers and sellers, food safety managers and team members

Book information

  • Published: October 2015
  • ISBN: 978-0-12-803393-7
  • Order on Amazon or Elsevier Press at:  https://www.elsevier.com/books/food-fraud/ryan/978-0-12-803393-7

Buy The Book

Guide to Food Safety and Quality During Transportation: Controls, Standards and Practices is a new book by John M Ryan.

The book, published by Elsevier Press, includes FDA and USDA guidance information, standards and certification, and food safety and quality planning procedures to establish a foundation for transportation system prevention, implementation, standardisation, measurement and improvement.


“Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-standardized approaches to food safety that are inspection-dependent,” the publisher says.

“This book focuses specifically on the food movers normally overlooked by today’s food safety auditors, compliance schemes, government agencies, quality control personnel, and transportation executives. It outlines delivery control solutions and provides basic standards designed to protect the transportation industry, as well as addressing problems associated with food transportation and practical solutions that are focused on container sanitation and traceability food safety and quality needs.”

The book it written for those involved in ensuring the safe transport of food commodities, including supply chain management, food safety management and quality management personnel.

If you transport or cause food to be transported, standardizing and controlling transportation processes in order to prevent food adulteration is critical. Your company must have a consistent ability to meet customer and legal food safety compliance requirements.  Containers, bins, trays, trailers, tankers, rail cars, reefers, ground and air pallets and other food carrying containers for cleanliness, temperature control, traceability and management record keeping in order to meet U.S. and international food transportation requirements.

It is clear that food container tracking, sanitation, temperature and humidity control and record keeping are becoming supply chain issues requiring increased attention across all company locations. 

Introduce your logistics professionals to newly evolving standards and to help them to develop a customized system that will meet today’s logistics needs, satisfy your customer’s food safety requirements and ready your food transportation processes for upcoming legal requirements.

The journey from “Where do we start?” to “We are compliant food safety carriers.” begins with TransCert.