Hello experienced Consultants,
Owner of a small spaghetti manufacturing company in west coast (US) requested me to create a whole food safety system, get it implemented (including GMP/SSOP/Food Allergen/Basic HACCP in-person training) and get the production facility certified with a recognized third party GMP audit. The facility is about 2000-3000 square feet and there are about 8 production employees total. Currently they do not have procedures in place and I have to start from scratch.
The products are frozen and ready-to-cook and can be grouped into 3 different HACCP plans. Wheat, egg, shellfish and milk would be major allergens present in products.
How much should I charge the company for the whole package. The consulting charge does not include third party audit fee.
Thank you
Edited by FoodSafety2022, 08 May 2023 - 09:57 PM.