HACCP Plans
Hazard analysis and control plans built around the actual product and process.
HACCP remains the applicable regulatory framework in several food sectors and is also widely used as a food-safety methodology. We develop and reassess plans around the hazards, controls, monitoring, corrective actions, verification, and records that fit the operation.
Plan development
A HACCP plan should be specific enough to run the process.
We begin with products, ingredients, processing steps, intended use, regulatory jurisdiction, and the hazards associated with the operation. The plan is then built around the control strategy—not around a generic template.
Support is available for new plans, reassessment of existing plans, process changes, and corrective work after audits or regulatory findings.
Core elements
From hazard analysis through verification.
Hazard Analysis
Evaluate biological, chemical, and physical hazards using the framework applicable to the product and process.
CCP Determination
Identify where critical control is needed and document the basis for the control strategy.
Critical Limits
Establish measurable limits supported by the applicable regulatory, scientific, or process basis.
Monitoring
Define who checks what, how, when, and how the result is recorded.
Corrective Action
Define disposition and process-response expectations when control is lost or records are incomplete.
Verification & Records
Record review, calibration, validation support, reassessment, and evidence that the plan is implemented.
Common applications
HACCP is not one-size-fits-all.
Need a new HACCP plan or a reassessment?
Send us the product, process, and regulatory context and we can start from there.