My path into food safety started with a simple obsession: getting a recipe exactly right. Early in my career in India, I worked as a Food Technologist in product development and quality assurance. That work taught me something I still carry with me today. A great product isn't luck. It's the result of dozens of small, deliberate decisions made correctly, from raw material all the way to the finished batch. That's what pulled me toward food safety in the first place. I wanted to be the person making sure that trust wasn't left to chance.

That pull turned into a plan when I moved to Canada and completed my Advanced Diploma in Food Safety at Memorial University. It was the point where my background as a Food Technologist met a formal, Canadian standard of food safety training. From there, I brought that combination onto production floors across Atlantic Canada. I started out running the checks. Then I moved into building the systems. Eventually, I was the one standing in front of CFIA inspectors and third party auditors, defending a program I had built from nothing but the standard itself and the work it took to meet it.

 Eleven years and dozens of audits later, I know one thing for certain. A food safety program only works if the person who built it actually understands the floor it's built on. Not a template stretched to fit. Not a generic checklist. The real thing, built around how your business actually runs. That's what I bring to Proof & Pure. Not just a certificate on a wall, but over a decade of standing exactly where your team stands, solving the exact problems they're facing.