Most food safety consultants come from one of two backgrounds: regulatory specialists who've never run a production line, or brand strategists who've never faced an FDA inspector. Larsen USA Food Safety Consulting is different.
I've built and operated my own fermented food company from the ground up starting in 2009, leading it through a successful acquisition in 2016, then serving three more years as Director of Operations for the acquiring company. That means real experience writing HACCP plans that hold up on the floor, not just on paper — and firsthand understanding of how acquirers and retailers stress-test a brand's food safety systems.
That operational foundation is paired with growing French-language proficiency and cultural fluency, built through ongoing academic study, making Larsen USA uniquely positioned to bridge U.S. regulatory expectations with European, Quebecois, and Francophone manufacturing culture.
