Seafood HACCP, Preventive Controls, GMP documents, Third Party Audits, and more.
With 15 years of experience, we’re ready to make your compliance tasks a lot easier.
Services (what we do)
Food Safety Plans:
Current Good Manufacturing Practices (cGMPs) and related prerequisite programs (see next list)
Environmental Monitoring Programs
Food defense (Intentional Adulteration & Vulnerability Assessment) plans & mitigation strategies
Foreign Supplier Verification Programs (FSVP) for Human Food
FSMA compliance gap analysis
HACCP plan development and validation for special processes
Intentional Adulteration & Vulnerability Assessment reports
Preventive Controls plans for Human Food (food safety plans) in compliance with 21 CFR Part 117 and successor regulations including validation, verification, and reanalysis
Recall plans and communication documents
Root Cause Analysis procedures & policies
Sanitation Standard Operating Procedures and validation of sanitation controls
Sanitary Transportation Rule for Human Food and for Animal Feed
Sanitation Controls & Validation of Sanitation Procedures
Standard Operating Procedures and implementation
Supply Chain programs
Third-party audits
Restaurant services:
Architectural plan review for sanitary design implementation, including equipment placement, food guard locations, plumbing specifications, refrigeration capacity specifications, and other relevant factors in the New York City market
Pre- and post-construction inspection for Health Code / FDA Model Food Code compliance
Permitting for retail, frozen dessert, restaurants (quick-service, fine dining, etc), commissaries, distribution hubs and warehouses, including permit category specification and other typical permitting required by local Dept of Health or FDA for foodservice establishments
At Endocarp, Austin Publicover and Tracy Slotkin provide a variety of services to food companies who process, manufacture, and distribute foods throughout the United States. Austin has over ten years of experience in the manufacturing space and about fourteen years of navigating the regulatory environment, including FDA, USDA, State and local health departments. Austin takes pride in assisting plant-based product companies achieve regulatory & food safety in view of evolving state & federal regulations, including FSMA*.
Austin’s experience inspecting more than 950 kitchens & production facilities also qualifies him across a wide variety of food production scenarios. Tracy has more than 25 years in the compliance game. In addition to the above food safety plans, programs, and restaurant services, Endocarp is qualified to develop HACCP plans for special processes, including:
Hot-filling / canning
Juice HACCP
Seafood HACCP, including all manner of processing
Reduced Oxygen Packaging (ROP) HACCP
Sous vide cooking
Validation, verification, and updating HACCP plans in accordance with FSMA and relevant Code sections
For special processes that require only a HACCP plan, Endocarp will prepare and submit your HACCP plan to the regulatory authority, follow through with revisions, and obtain approval and a variance.
*Although Austin has experience with USDA, he does not currently work with meat or meat-based products. Tracy will be happy to assist :)
Definition (of that word)
Endocarp (endo-, "inside" + -carp, "fruit") is a botanical term for the inside layer of the pericarp (or fruit), which directly surrounds and nourishes the seeds and their development. It may be membranous as in citrus where it is the only part consumed, or thick and hard as in the drupes (cherries, plums, apricots, peaches, olives).
Endocarp (philosophy)
Here to strengthen & nourish foundations.
And to sustain food safety knowledge.
To grow relationships rooted in mutual trust.
With hands-on troubleshooting & problem solving.
Because teams grow in collaboration. Never fear.
Because you want your ethos reflected in a consultant.
Because the FDA expects you to be better.
Because excellence always exceeds compliance.
And still a bit more!
Ensure your operations are bulletproof with Endocarp’s assessments:
Crisis management
Mock recalls, recall plans, and traceability
Standard Operating Procedures (SOPs) (evaluate existing and/or develop new)
Sanitation SOPs
If it’s not written, then it didn’t happen! Ever hear that old saying? It’s true!
Regulators, auditors, and even insurance adjusters all need records… it’s definitely not enough to show systems, knowledgeable individuals, and a food safety plan gathering dust on the shelf. You must show living documents, written procedures, logs signed by the person completing the observation and then subsequently reviewed & signed by a PCQI as outlined in your food safety plan.
In all its splendor, Endocarp’s complete prerequisite document package includes:
Allergen Labeling policy
Approved Uniforms
Catastrophe / Emergency Management plan
Certificate of Analysis template, as appropriate to the product
Complaint management system & templates for customer communication
Disposable Glove Use policy
Document Review & Verification policy
Employee Health Policy, including COVID-19 and Hepatitis A
Food Facility Registration (FFR) for production facilities inspected by FDA
Food safety / GMP Training policy
Glass & brittles policy
Hand washing procedures & policy, including fingernail length and nail polish policy
Hold Procedures, as appropriate to the product
Internal Auditing guidelines and templates
Jewelry policy
Labeling control, as appropriate
Lot number conversion & tracking (manual)
Non-conforming product policy
Sanitizer concentration, mixing, and handling plan
Scale verification practices, as appropriate
Shipping & Sanitary Transportation best practices policy
Thermometer calibration procedure and policy
Verification Procedures summarized from food safety plan
Visitor policy, in accordance with IAVA and food defense
Yes! We’ve got it covered. Reach out and let’s roll!