GFSI has been around a lot longer than anyone. It was first set up in 1954 some 38 years before CODEX

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The big three

Each organization has to make a choice in which Food Safety Standard to adopt. There has been a rumor that one is easier than another. That is just a myth
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I have consultant with virtually every food group and processor

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I offer only three day on site training.

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Allan Hill

Allan has been involved with providing consulting services to a wide variety of clients since 1994. The major emphases has been related to ISO 9000, QS 9000 and 14001 registrations. In the past 10 years HACCP registrations, either as standalone (including FSEP) or in conjunction with ISO or freestanding SQF CODE, BRC and FSSC 22000 all GFSI Standards. His experience in the food related businesses goes back to 1994 where he acted as the Project Manager for a Federal Government project (through Agri-food Canada) for the automation of Ricotta, cottage cheese and tofu. During this two year project he was involved in ensuring the Dairy company’s HACCP activities were incorporated into the new Ricotta processes. Both ISO and HACCP require identification and traceability from supply base through to the customer.

His Food Safety related projects cover Raw Meat Processing (including slaughter), Raw Vegetable Processing, Finished Food Products, Ingredients, Processed Grain and Flour, Processed Meat, Beverages, Bakery, Snacks and Packaging.

During 2007 he completed a Traceability Study complete with recommendations for OMAFRA in the Food processing sector covering Meats, Veg/Fruits, Cereal, Baking, Grains and pet Food which has been adopted by the Governmental Agency.

On initiation of his consulting profession he was associated for two years with a Calgary based ISO operation “Canadian QA Inc.”, and sat on the Canadian Manufacturers Association ISO approval board for ISO consultants. He and his associates had at one point some 50% of Canada’s registered ISO companies working primarily with Registrars CGSB, QMI and ITS. Since starting with Quality related and Food operations he has completed approximately 100 assignments.

His formal education is as an Architectural Technologist with a degree in Project Management and contract law from Ryerson Polytechnic University in 1971.

Completed pre-requisite HACCP I, II & III courses in order to attain SQF Certificate #19 in 2003. Completed Harvard based Balanced Scorecard training in 2000 (for economic progress modeling) Various ISO 9000 annual training up-dates including ISO 22000 Xerox Train the Trainer program.