In this episode of R&D Radio, host and food scientist Adam Yee sits down with Hermi Galstian, founder of The Food QA, to break down the real difference between food safety and quality - and what founders should actually be looking for when they walk into a co-manufacturer's facility.
Hermi's path into food safety wasn't a straight line. She started as a business major on track for law school, worked in HR recruiting, and only discovered food science after training for a marathon as a vegetarian sparked her interest in nutrition. She helped build her own graduate program in food science before spending years at Follow Your Heart, a vegan food company later acquired by Danone, and eventually launched The Food QA to help CPG brands navigate food safety, quality, and manufacturing partnerships.
Adam and Hermi dig into the core difference between food safety and quality, how to properly vet a contract manufacturer, what third-party audits like SQF and BRC actually mean, and exactly what to look for (and ask about) during a facility tour - from pest control and employee hygiene to ingredient sourcing and pre-op equipment checks.
Listen in as they discuss:
The core difference between food safety and quality, with real product examples
Hermi's winding path from pre-law to food science to 15 years in the field
Why referrals are the best first step when vetting a co-packer
Why founders should never assume a manufacturer takes full responsibility for their product
What third-party audits like SQF, BRC, and GFSI actually tell you
What to do if a manufacturer won't share audit reports or allow a tour
What to look for during a facility walkthrough, from corners and hot spots to pest control
Why employee hygiene, handwashing stations, and equipment nooks matter more than founders think
How ingredient sourcing and substitutions can quietly compromise safety or quality
How certifications and product claims (non-GMO, kosher, seed oil free) shape what gets tested
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