Bakery Food Safety Plan

Hello Friends

I have to create a food safety plan for a bakery in Pennsylvania, USA. How much I should charge. 

Do anyone have a quotation sample. 

Food Safey Plan as required by FSMA (21CFR117)

Thank,

Oscar Acosta, Ph.D.

Hi Oscar. I don't think there's standard fee for this work as every consultant charges differently. Also, it would depend on many factors, like, for instance, size of bakery, number of HACCP plans or products they make, a state of their existing program, if any, and such. I didn't quite understand: is it YOU who's going to create a plan, or you're looking for somebody to do it? If it's you - you could charge on hourly basis.

Consider the following (just as an example) a small section of Food Safety Plan: 

1. writing a food safety policy (food safety commitment) 
2. Establish a GMP system (sanitation, maintenance)
3. Describe the product(s)
4. Make a flow a chart(s) of the products from receiving to consumer
5. Explain your raw material and packaging 
6. Conduct risk or hazards assessment
7. Identify CCPs
8. Set CLs
9. Establish monitoring system and have a system in place for corrective actions
10. Establish a system to manage nonconforming products
11. Establish a written system for recall system
12. Establish a system for food safety crisis management (including allergens, foodborne outbreak)
13. Validate and verify your previous activities
14. Document your activities
15. Training (if not conducted already)

Now, tell me how long did it take you to complete all of the above? If I do this with a normal and slow pace, it will take me an estimated 1 month (20 working days) to complete tasks from 1-15. Now depending on your experience and skills, I will charge between $7500-$16000 for the whole work which is equivalent to $47/hr to $100/hr. 

Remember, the above is just an estimate. If you are a big a known consulting company like AIB, NSF, SGS..., you can charge even higher because of the admin cost, reputation, logo, online platform access, bla bla bla. 

Factors to consider for your fees: 

1. Size of the company
2. Number of products
3. Number of HACCP plans
4. Number of SOPs written
5. Days spent on validation and verification. 
6. Your years of experience and relevant education (PCQI)
7. Competition (is there another consultant who can do it cheaper than you?)

If you work in the US, you MUST be a PCQI to develop a food safety plan. Otherwise, you plan might not be valid. 

Lastly, you can give this free tool to the business to develop a food safety plan for themselves. Food Safety Plan Builder Download (fda.gov)

If you work in the US, you MUST be a PCQI to develop a food safety plan. Otherwise, you plan might not be valid. 

 

Lastly, you can give this free tool to the business to develop a food safety plan for themselves. Food Safety Plan Builder Download (fda.gov)

That free link is bound to backfire if the company doesn't have any PCQI individuals and don't know they need one.

Thank you Sayed M Naim Khalid

I appreciate all your help. I am a PCQI and I worked very close with the FDA in the pharmaceutical industry for almost 30 years. Ph.D. is in chemistry.

Thanks so much.

Oscar