Qualified with a BSc Degree from the University of Stellenbosch, South Africa in 1991 with Majors BIOCHEMISTRY and GENETICS and MICROBIOLOGY as a 3rd additional major.

Completed courses in Quality Lead Auditing, various Food Safety courses including Allergen Management, HACCP, Traceability and other with the latest FSSC22000 ver 5.1.

Qualified as a FSPCA-PCQI (Food Safety Preventative Controls Alliance-Preventive Controls Qualified Individual) for the FDA and obtained ASCB-Green Belt Lean Six Sigma accreditation.

Yolanda has 30 years of experience working in various food industries from dairy, fruit juices, spice & herb blends, poultry, margarine and butter, vinegar and more.

Managing Chemistry, Microbiological and Food Allergen laboratories using Rapid test kits and ELISA methods, she is able to assist companies in setting up or improving laboratory services.

She has been involved in Food Safety Systems since the year 2001 and was responsible for the establishment and the management of various Laboratories and Food Safety Systems including HACCP, BRC, FSSC22000.

Yolanda has also led, developed and provided many onsite training for staff and Management in Food Safety requirements.

Being directly involved in the food manufacturing industry, problem-solving and improvement projects has been a main focus related to production &/food safety &/ quality. This skill has been improved with her combining it with her ASCB-Green Belt Lean Six Sigma accreditation.

She is passionate about science, knowledge improvement and upliftment. She gets excited by the adrenalin of a good challenge and solving problems, ensuring a continuous improvement process not just for herself, but also for the industry she is serving by sharing her knowledge and skills.