The development of Standard Operating Procedures (SOP) for the craft cannabis producer will facilitate sustainability with in the urban setting. Identifying the differences between commercial green house growing and Craft Cannabis Cultivation.
Hazard Analysis Critical Control Point (HACCP)in house procedural program to control food/edible safety at every steps of food/edible processing.
GAP stands for “Good Agricultural Practices.”Consultation services to meet Canada Gap operating requirements for a Controlled Environment Agriculture (CEA) Facility.
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards of the final product.
Manufactured Infused Products.
The new regulations cover four categories of cannabis products: edibles, like baked goods or beverages; ingestible extracts, like cannabis oil and capsules; inhalable extracts, which are usually referred to as concentrates and can include things like wax and vaping liquid; and topical products like ointments and lotions.
Quality Assurance
Project Management & Quality Assurance is overseen by our in-house Quality Control Specialist. Fifteen years working with Accredited Food Production Facilities including Chemistry & Microbiology Laboratories across Canada.
Founder
Sustainable Cultivation Practices are overseen by fifteen years of Cultivating Craft Cannabis as a Designated Producer under MMAR–ACMPR.
Nurse Educator-Twenty years in Healthcare, last ten years in Post-Secondary Education.
Rooted in Real World Learning. We meet people from all walks of life. Our common goal is to Improve Quality of Life. Demonstrating Sustainable Frameworks Supported through Education. Helping people find Balance. Together.
Our vision is to provide the tools and the resources required to keep on keeping on. Finding balance in the elements and coming together.