Testimonials
"I would highly recommend working with GSC Northwest. My original Haccp plan was not well written and I was having a difficult time staying in compliance with...it. I was looking at being shut down because of the original plan no matter how well I followed it. Once I informed the FSIS circuit supervisor who I was working with, both my regular inspector, as well as the Vet in my area relaxed and allowed us to have a new plan implemented without any work stoppage. GSC's reputation alone stopped all the added pressure being applied by FSIS to subside completely. I was given a dead line to have the new plan implemented. The date was met. GSC simplified my plan, made it user friendly for not only my company, it also made it easier for the FSIS as well. From a plant owners perspective a happy FSIS inspector makes for a more efficient and profitable business. Thank you GSC from both myself as well as on behalf of my customers."
Tracy Smaciarz, President, Heritage Meats Inc. Rochester, WA
"We have utilized the expertise of GSC Northwest for multiple projects. They have provided services from HACCP training to HACCP design and planning for our new plant. I would highly recommend their services."
Michael Durand, General Manager, Isernio's Sausage Co, Kent, WA
"I had a great experience working with your services and still feel comfortable that you are a phone call away."
Margarita Blikien, Owner, Eureka Sausage Co. , North Hollywood, CA
"We’ve been working with GSC Northwest HACCP Consultants for over a year and couldn’t be happier. The knowledge, honesty and experience that Greg and Sheila bring to the HACCP process has been life-saving for us. It is by far the best money that we’ve spent in the process of moving into the wholesale market. The HACCP training they provided us was industry-specific and hands-on, thereby allowing us to put what we learned into real life! The follow up they provide is exceptional. They are always just a phone call away to answer questions or help us deal with issues that may arise. We would definitely recommend GSC Northwest HACCP Consultants to anyone that is in need of their services."
Dena Glondo, Glondo's Sausage Co. , Cle Elum, WA
"Our parent company had operated as a Franchise model where there were no USDA /HAACP requirements. Two years ago decisions were made to add retail frozen pizza to the business operations. Moving into the retail grocery environment required us to develop a USDA/ HAACP program. Reviewing literature provided by the various government agencies was complete but confusing. Following a conversation with a company who had dealt with the USDA for years, it was recommended that we give (GSCNorthwest) a call for advice and guidance. Following our initial meeting it became clear that the operative words moving forward were “right sizing the project”. There can be an incredible amount of literature to absorb, digest and process. Having someone like Greg assist in “right sizing” the project was an enormous benefit from the standpoint of saving time. This relationship also provided confidence that we were all focused on doing the right things at the right time to insure optimal product quality and safety. From time to time we have called upon Greg and Sheila for ongoing advice as well as training for our personnel. I would recommend GSC Northwest to anyone who is looking to implement or optimize a USDA HAACP plan."
M.C., Stark Raving Foods, Everett, WA
"I am a satisfied client of GSCNorthwest Consultants. I have recently been involved in a major USDA FSA and a major revamp of the plants HACCP plan. In this trying time the "consultants" as they have come to be know have been invaluable. The fact that (they) have been available 24/7 to answer questions or provide advice though a trying time with our company has been invaluable. Greg and Sheila when assigned a task, have proven reliable and prompt with accomplishing the work they have committed to. It is with out hesitation that I can recommend GSCNorthwest Consultants as competent and reliable consultants in HACCP and food safety issues. Their knowledge of slaughter operations was most impressive. They have obviously spend many many years on harvesting floors to obtain so much knowledge and expertise in the beef slaughter operations."
Brian, Dale T. Smith & Sons, Draper, UT
"I just wanted to tell you that your HACCP training program was most-organized, educational and very informative. With your in-depth understanding of the USDA workings, you de-mystified food safety regulations so that a farmer like me without a science background can understand. I feel like I now have a “coach” I can call up and who can guide us in the correct path to make sure we are in compliance with the regulations, and most importantly to provide safe food to our customers to the best of our abilities. Thank you so much for what you do."
Eiko Vojkovich, Farmer
Skagit River Ranch
Sedro Woolley, WA
www.skagitriverranch.com
Tracy Smaciarz, President, Heritage Meats Inc. Rochester, WA
"We have utilized the expertise of GSC Northwest for multiple projects. They have provided services from HACCP training to HACCP design and planning for our new plant. I would highly recommend their services."
Michael Durand, General Manager, Isernio's Sausage Co, Kent, WA
"I had a great experience working with your services and still feel comfortable that you are a phone call away."
Margarita Blikien, Owner, Eureka Sausage Co. , North Hollywood, CA
"We’ve been working with GSC Northwest HACCP Consultants for over a year and couldn’t be happier. The knowledge, honesty and experience that Greg and Sheila bring to the HACCP process has been life-saving for us. It is by far the best money that we’ve spent in the process of moving into the wholesale market. The HACCP training they provided us was industry-specific and hands-on, thereby allowing us to put what we learned into real life! The follow up they provide is exceptional. They are always just a phone call away to answer questions or help us deal with issues that may arise. We would definitely recommend GSC Northwest HACCP Consultants to anyone that is in need of their services."
Dena Glondo, Glondo's Sausage Co. , Cle Elum, WA
"Our parent company had operated as a Franchise model where there were no USDA /HAACP requirements. Two years ago decisions were made to add retail frozen pizza to the business operations. Moving into the retail grocery environment required us to develop a USDA/ HAACP program. Reviewing literature provided by the various government agencies was complete but confusing. Following a conversation with a company who had dealt with the USDA for years, it was recommended that we give (GSCNorthwest) a call for advice and guidance. Following our initial meeting it became clear that the operative words moving forward were “right sizing the project”. There can be an incredible amount of literature to absorb, digest and process. Having someone like Greg assist in “right sizing” the project was an enormous benefit from the standpoint of saving time. This relationship also provided confidence that we were all focused on doing the right things at the right time to insure optimal product quality and safety. From time to time we have called upon Greg and Sheila for ongoing advice as well as training for our personnel. I would recommend GSC Northwest to anyone who is looking to implement or optimize a USDA HAACP plan."
M.C., Stark Raving Foods, Everett, WA
"I am a satisfied client of GSCNorthwest Consultants. I have recently been involved in a major USDA FSA and a major revamp of the plants HACCP plan. In this trying time the "consultants" as they have come to be know have been invaluable. The fact that (they) have been available 24/7 to answer questions or provide advice though a trying time with our company has been invaluable. Greg and Sheila when assigned a task, have proven reliable and prompt with accomplishing the work they have committed to. It is with out hesitation that I can recommend GSCNorthwest Consultants as competent and reliable consultants in HACCP and food safety issues. Their knowledge of slaughter operations was most impressive. They have obviously spend many many years on harvesting floors to obtain so much knowledge and expertise in the beef slaughter operations."
Brian, Dale T. Smith & Sons, Draper, UT
"I just wanted to tell you that your HACCP training program was most-organized, educational and very informative. With your in-depth understanding of the USDA workings, you de-mystified food safety regulations so that a farmer like me without a science background can understand. I feel like I now have a “coach” I can call up and who can guide us in the correct path to make sure we are in compliance with the regulations, and most importantly to provide safe food to our customers to the best of our abilities. Thank you so much for what you do."
Eiko Vojkovich, Farmer
Skagit River Ranch
Sedro Woolley, WA
www.skagitriverranch.com