Food Safety & HACCP

There are few organizations with more real world knowledge and experience with Food Safety and HACCP than Fry Food Technologies International. We have over 29 years of Food Safety experience, specializing in food microbiology. We also have over 24 years of experience with HACCP, dating back to shortly after the concept was developed and first applied.

FFTI personnel have developed and written more than 90 HACCP programs for both major and smaller food companies, as well as national restaurant chains.

FFTI draws on a wealth of food processing knowledge gained from visiting and assessing over 300 food facilities in 40 of the United States, 12 countries and on four continents. These processing facilities include virtually every category of processed food.

In addition to HACCP development, we are experts in troubleshooting and solving food microbiological problems, including identifying the cause and source in manufacturing or in the field.

We also are very experienced in developing sampling plans, test methodology and other preventative systems for microbiological and other food safety issues.

Dennis Fry, of FFTI, is the author of two books and a paper on HACCP and Food Safety. The paper was presented at the annual meeting and published by Research and Development Associates for Military Food and Packaging Systems.

Fry Food Technologies International is small enough that its principals still actually work on projects and services, such as HACCP and Food Safety, but large enough to have the resources and expertise for high quality work.

Please contact us to discuss your food safety needs or issues and for free cost estimates and proposals.