Florida Food Safety Consultant
HACCP, Preventive Controls, and SQF programs for food and beverage businesses from the Keys to the Panhandle.
Florida grows, catches, imports, and manufactures food on a scale few states match, and it does all of it in a warm, humid climate that never gives the cold chain a break. A citrus packer in the central groves, a stone-crab house on the Gulf, a Miami importer, and a Tampa beverage plant face very different hazards and inspectors, yet most share the same set of state agencies. Wherever your facility sits in Florida, we do the hands-on work of building or upgrading your food safety plans, prerequisite programs, and traceability, then rehearse the audit so nothing surprises you. We work on-site and remotely, in English or Spanish, and we build it with your team.
Four food economies sharing one peninsula
Florida's food industry rests on four very different pillars, and a consultant who only knows one of them will miss the others. The state exports more than four billion dollars of agricultural products to over a hundred and fifty countries, lands the majority of the nation's stone crab, grouper, and pink shrimp, and serves as the country's front door for food from Latin America and the Caribbean, all while feeding one of the largest tourism economies on earth.
Agriculture and citrus
Oranges, tomatoes, strawberries, sugarcane, and produce from the central groves to the southern fields.
Seafood and the Gulf
Stone crab, grouper, shrimp, and oysters landed and processed along both coasts and the Panhandle.
Imports and trade
Produce, seafood, and specialty goods arriving from Latin America through Florida's ports and airports.
Manufacturing and tourism
Beverage, snack, and prepared-food plants, plus the commissaries feeding resorts and cruise lines.
Where Florida makes its food, region by region
Production clusters differently across a state nearly five hundred miles long. A sampling of where we work and what each corner produces:
Miami and the Southeast
The import gateway for Latin America, plus Hispanic specialty manufacturing across Miami-Dade, Broward, and Palm Beach.
Orlando and Central Florida
Hospitality commissaries, co-packers, and the citrus and produce heart of the state.
Tampa Bay
Beverage, snack, and food manufacturing, seafood, and craft producers around the bay.
Jacksonville and the North
Port distribution, cold storage, coffee, and confectionery anchored by JAXPORT logistics.
Southwest and Homestead
Tropical fruit, tomatoes, and vegetable packing from Homestead up through the southwest coast.
The Panhandle
Apalachicola oysters, Gulf seafood, Tupelo honey, and specialty producers across northwest Florida.
In Florida, the climate is part of your hazard analysis
Year-round heat and humidity make temperature control a constant, not a summer problem. Refrigerated capacity has grown alongside the population for a reason, and inspectors and buyers expect a cold chain that holds from field or dock to distribution.
A short break becomes a real loss
At ambient Florida temperatures, even a couple of hours out of refrigeration can strip days of shelf life from leafy greens and raise real safety risk in seafood and prepared foods. We build monitoring, alerting, and corrective actions that treat the heat as the constant hazard it is, at the dock, on the truck, and on the floor.
24 hrs
Field to refrigerated truck for much of Florida's fresh produce, a window we help you protect with validated controls.
One state, three agencies, and where each one fits
Florida splits food oversight across three agencies, and matching your operation to the right one is the first step in any engagement. Here is how the responsibilities divide.
FDACS - Manufacturers, packers, warehouses, and retail
The Division of Food Safety issues an annually renewed food establishment permit and runs FDA contract inspections, and also handles dairy, shellfish processing, and citrus. This is the primary agency for most food and beverage makers, and Florida's Cottage Food Law lives here for small home producers.
DBPR - Restaurants, caterers, and mobile vendors
The Department of Business and Professional Regulation licenses food service, catering, and most mobile units, with a pre-opening inspection and a commissary letter of agreement for mobile operators.
DOH - Institutional and on-site food service
The Department of Health regulates food service in schools, hospitals, and care facilities, and oversees water safety, alongside county health departments statewide.
Working in one Florida market? Start there
We support food and beverage businesses across the whole state, on-site and remotely. If your operation is anchored in one metro, our local pages go deeper on that market's industries and requirements.
Miami
Food importers, Latin and Caribbean manufacturers, seafood, and tropical produce across South Florida.
Orlando
Hospitality commissaries, central kitchens, caterers, co-packers, and Central Florida produce.
Tampa Bay
Beverage, snack, and food manufacturing, plus seafood and craft producers around the bay.
Jacksonville
Port distribution, cold storage, coffee, and confectionery across the northeast.
The Panhandle
Apalachicola oysters, Gulf seafood, and specialty producers across northwest Florida.
All Florida locations
We serve all Florida locations, from the Space Coast to the Treasure Coast and the Keys.
A partner for every link in the state's food chain
Produce and citrus packers
Groves, fresh-cut, and packing operations under the Produce Safety Rule and cold-chain pressure.
Seafood processors
Gulf and Atlantic seafood, stone crab, shrimp, and oyster operations under seafood HACCP.
Importers and distributors
Food and seafood importers carrying FSVP, Prior Notice, and supplier-verification duties.
Beverage and snack makers
Juice, beverage, snack, and confectionery plants scaling into national retail.
Commissaries and prepared foods
Hospitality commissaries, central kitchens, and RTE producers feeding resorts and retail.
Co-packers and cold storage
Contract manufacturers and refrigerated warehouses managing many customer specifications.
The audits your Florida buyers and inspectors expect
We prepare Florida facilities and importers for the certifications, retail audits, and federal rules that decide whether product ships, then keep the program alive between audits.
HACCP
SQF
BRCGS
FSSC 22000
FSMA Preventive Controls
FSVP and FSMA 204
GMP and cGMP
Keep a multi-site Florida operation audit-ready year-round
Our consultants get you compliant, and the platform keeps you there. Built with expert guidance and tuned to different industries, it holds the documentation that FDA, buyers, and Florida inspectors expect, across every site and shift.
AI HACCP Builder
Pre-built templates cut HACCP plan development from hours to minutes, with expert guidance built in.
AI SOPs and Checklists
Automatically generates SOPs and checklists, flags missed tasks, and keeps protocols on track.
Batch and Inventory
Real-time tracking of production, inventory, and cost, reducing errors that create compliance gaps.
Traceability and Recall
Links ingredients to finished products for fast mock recalls and clean, defensible audits.
Supplier Compliance
Automates supplier document management and updates, cutting manual effort and adding transparency.
Live Monitoring and Alerts
Dashboards track KPIs in real time and send instant alerts on incidents so you can act quickly.
A clear path from assessment to certification
Assess
We identify which agencies and federal rules apply to you, measure you against your target standard, and deliver a prioritized plan tied to your date.
Build
We create or refine hazard analysis, preventive controls, SOPs, supplier and import verification, and traceability, in English and Spanish.
Verify
We design environmental monitoring, sanitation, and cold-chain controls so the program holds up in real Florida conditions.
Rehearse
We run a mock audit, coach your recordkeepers, and close remaining gaps with effective corrective actions before the real thing.
Co-Founder & Chief Food Safety Officer
Meet the Lead of Our Expert Florida Food Safety Consultant Team
Driven to ensure organizational requirements meet the challenges of technology integration with sound food safety and quality planning with focus on risk mitigation and prevention. Technical expertise in audit standards, lead instructor via accredited programs, and community leader to advance local / national food ecosystems.
Florida food businesses on the results
"They know the industry, they're professional, responsive, and here to help manufacturers to the next step so if you need a HACCP plan, need to pass an audit or are just getting started they're very helpful!"
"Fast, Easy-to-Use, and Organized."
"FoodReady was able to use its software to build out the food safety / HACCP plans for all the Eurobake products and from there build out the necessary SOPs (Standard Operating Procedures) and necessary checklists. Eurobake passed an FDA inspection within 4 weeks of implementation, passed a GMP audit within the first 3 months, and passed a GFSI audit within the first 8 months. We also passed a Costco audit. Our timeline for preparedness was driven by Eurobake’s needs and it could have been much faster if we did not have so many unique attributes."
"Eurobake passed an FDA inspection within 4 weeks of implementation, passed a GMP audit within the first 3 months, and passed a GFSI audit within the first 8 months. We also passed a Costco audit. Our timeline for preparedness was driven by Eurobake’s needs and it could have been much faster if we did not have so many unique attributes."
Questions we hear from across the state
Which Florida agency regulates my food business?
It depends on what you make and who you sell to. FDACS permits manufacturers, packers, warehouses, and retail, DBPR licenses restaurants, caterers, and mobile vendors, and DOH covers institutional food service. Many operations answer to more than one. We map your jurisdiction before anything else.
We handle fresh produce and seafood. How do you manage the cold chain?
We treat temperature as a primary hazard given Florida's climate. That means validated cold-chain controls, monitoring and alerting from dock and field through distribution, and corrective actions built for year-round heat, so a short lapse does not become a loss or a safety failure.
We import food through a Florida port. Can you help with FSVP?
Yes. We build and maintain Foreign Supplier Verification Programs for importers, covering supplier verification, Prior Notice, and records, and we coordinate them with any domestic manufacturing you also do so one program covers both.
Do you cover the whole state or just the big metros?
The whole state. We work from Miami-Dade, Broward, and Palm Beach through Orlando, Tampa Bay, and Jacksonville, out to Fort Myers, Naples, the Space Coast, the Panhandle, and the Keys, on-site and with hybrid remote sessions in between.
Can you prepare us for SQF, BRCGS, or other GFSI audits?
Yes. We prepare facilities for SQF, BRCGS, and FSSC 22000, plus HACCP, FSMA Preventive Controls, GMP and cGMP, and USDA documentation. We run gap assessments, build documentation, run mock audits, and coach staff. We do not provide certification training.
Do you work in Spanish?
Yes. Our consultants support Florida's bilingual workforce, and we build SOPs, training, and records in English and Spanish so the people running your program understand it and can show it clearly to an auditor.
Talk to a food safety expert about your Florida operation
Book a free consultation with our food safety and quality team, and get a clear path to your next Florida permit, FSVP program, audit, or retail launch.