Team

The FSF Inc. team is formed by a group of qualified individuals with high level of responsibility and honesty; highly educated in the fields of food science, food engineering, biochemistry and human resources. The FSF Inc. team has over 40 years of combined experience consulting in the food-processing field.

Oliden Herrera

MSc, BEng

Oliden Herrera has a degree in Food Engineering and Masters in Food Science and Industrial Engineering. Oliden is a consultant specializing in the development, implementation and maintenance of food safety management systems. Areas of expertise include meat processing, seafood, bakery, pet food, beverage, packaging material, and ingredients, among others. As a SQF, BRC and HACCP consultant, Mr. Herrera is results oriented with strong management and organizational skills.

Oliden possesses the expertise to develop and conduct teams in the implementation of strategies to achieve continuous improvement, and has the ability to identify cost reduction opportunities and implement strategies to increase company revenues. Oliden’s solid engineering background is effectively applied to plant design and build, process flows, equipment requirements and organizational compliance with HACCP, GFSI and government standards.

  • Areas of Expertise
  • Meat processing
  • RTE Deli products
  • Dry cured/fermented meat
  • Poultry processing
  • Food packaging material
  • Pet food/treat
  • Vegetable oil
  • Animal fat
  • Bakery, cookies
  • Ready meals
  • Corn meal processing
  • Food storage
  • Seafood processing
  • Beverage, Bottling
  • Fruit and Vegetables

Grecia Da Silva

HRM, Hons. (B.Arts)

Grecia Da Silva holds an Honours Bachelor of Arts degree from the University of Toronto and an HR Management certificate from Ryerson University. She has completed the Joint Health and Safety Committee certification in 2016.

Grecia has been a member of the Food Safety First Inc. team since 2007 and has grown professionally in the food safety sphere. She has extensive experience in GFSI and HACCP programs, in food commodities including but not limited to meat and fish processing, baked goods, fruits and vegetables and storage and distribution.

Grecia helps companies develop, implement and maintain food safety programs and practices. Grecia’s biggest reward is seeing the the cultural adoption of the food safety practices by her clients. Grecia enjoys assisting clients find solutions to a variety of challenges food facilities face everyday. She has gained valuable experience in consulting, and her confidence with clients has helped her clients ease through certification processes.

Grecia’s Human Resources Management background assists Food Safety First Inc. with all their Human Resources needs. She has extensive experience in development and execution of recruiting and selection, training, performance management, and Health and Safety. To that end, she has successfully assisted FSF Inc. recruit their talented food safety team members and has added a major contribution in the growth of Food Safety First Inc.

  • Areas of Expertise
  • RTE products
  • Meat processing
  • Fruits & vegetables
  • Food packaging material
  • Beverage, bottling
  • Food storage
  • Ready-to-cook
  • Poultry processing
  • Pet Food manufacturing
  • Baked products Processing
  • Fermented Vegetable Processing

Watcha Kuldamrong

PhD Food Science

Watcha Kuldamrong holds a Ph.D. in Food Science from McGill University. She has extensive practical experience in a variety of food commodities, including meat and fish processing, fresh cut fruits and vegetables, food storage and distribution, and pet food and treats production.

She enjoys the challenge of helping companies to develop new food safety programs from scratch and to improve their existing programs. She is well-versed in all stages of the food safety program development cycle, from the initial planning of a new program, the implementation of production changes, and assisting facilities to update and improve their current programs and practices. She regularly conducts GAP assessments and creates detailed projects to carry out and implement the programs. She has led many companies to successfully attain HACCP and GFSI certification.

  • Areas of Expertise
  • RTE deli products
  • Meat processing
  • Food storage
  • Poultry processing
  • Pet Food manufacturing
  • Animal Feed processing
  • Fruits & vegetables
  • Seafood Processing
  • Food packaging material
  • Beverage, bottling
  • Baked products processing
  • Fermented Products
  • Dry Cured products

Fred Tian

PhD Food Science

Fred Tian obtained his Ph.D. in Food Science from McGill University. Fred has extensive experience in Carbohydrate research, he has conducted Postdoctoral fellow research on Prebiotic and microbial fermentation. Prior to joining Food Safety First, Fred has served as a Research Scientist in Personal Health Research, Royal Philips where he conducted research work mainly on healthy food processing to aid weight control and diabetes. Fred has extensive knowledge in HACCP, SQF, and BRC system, He has helped clients develop HACCP, SQF, and BRC in different facilities, from various food processing to warehouse facilities. His specialty lies in the meat industry where he assists clients in developing, updating and improving HACCP and BRC program and practices.  

  • Areas of Expertise
  • RTE meat products
  • Meat processing
  • Food storage
  • Poultry processing

Magen Riahi

BSc

Magen obtained her Bachelor of Science degree in Food Science and Technology, Magen is BRC Third Party Auditor Certified and she has been pursuing knowledge in the field of food science and management. Magen is also Lean Six Sigma Certified from the University of Toronto. 
More than 8 years working in different food industry has allowed her to gain valuable experience in HACCP, BRC and in relation to program maintenance, reassessment, improvement and implementation. Magen uses her knowledge of Lean Six Sigma for planning and executing the plan on any project she is assigned to. 
Magen strives to continually improve in this industry and has embraced working as a consultant to expand her knowledge base in a variety of food processing environments. Magen feels fortunate to have the ability to explore the many aspects of food manufacturing and government and customer regulatory requirements while improving client quality programs. She enjoys tailoring programs to meet her client’s needs while maintaining food safety, quality and practical implementation. Magen is well versed in CFIA, FDA and customer regulations and is comfortable working with various programs including HACCP, BRC, and SQF.  With hands-on experience in production and quality assurance, Magen understands the importance of an effective and practical program development and implementation. She is capable of adapting and transitioning between customers, clients, regulatory authorities and auditing bodies to achieve conformance, positive relationships and the production of safe products.

  • Areas of Expertise
  • Poultry processing
  • Food storage
  • Baked products processing
  • Ingredients Processing