Need a HACCP plan? Start with your actual process.
A useful HACCP plan begins with your products, your process flow and a hazard analysis of what can go wrong on your line. I build the plan with your team and write it so an auditor can follow the reasoning.
A template can show the structure. The hazard analysis has to come from your site.
Who it's for
- A new product, line or site needs a plan before production starts.
- Your plan was copied from a template and no longer matches the process.
- A customer or auditor has questioned your hazard analysis or critical limits.
- You're working towards SQF, BRCGS or FSSC 22000 and the plan has to support it.
A new product, line or site needs a plan before production starts.- Receive
- Store
- Prepare
- Cook · CCP-1 (critical step)
- Cool
- Pack
- Hazard
- Survival of vegetative pathogens
- Critical limit
- Core temperature and time, from validation
- Monitoring
- Probe each batch, record on the cook log
- Corrective action
- Hold, re-cook or reject; record and review
What I can deliver
A written scope and quotation, agreed before work starts, sets which of these you need.
- Product descriptions and intended use
- Process flow diagrams, checked on the floor
- Hazard analysis of biological, chemical and physical hazards, with the reasoning for each decision
- Critical control points with critical limits, monitoring, corrective actions and verification
- Prerequisite programs mapped to the plan
- Record forms your team fills in day to day
How the work runs
Understand
Your products, ingredients, equipment and how the line actually runs.
Assess
Hazard analysis step by step, deciding where control is critical and why.
Build
Controls set where they matter, with the records to prove them.
Hand over
A walk-through with the people who will run the plan and keep its records.
Staff training is available for every module and record. It's scoped with any follow-up verification, so you only pay for what you need.
What's required, and what's optional
Rules, certification requirements and good practice aren't the same thing. Here's how they separate for this kind of work.
- Regulation
- In Canada, many SFCR licence holders must have a written preventive control plan, which uses the same hazard-analysis logic. Provincial rules can also apply.
- Certification schemes
- GFSI-benchmarked schemes expect a HACCP-based food safety plan built on Codex principles.
- Good practice
- Even where no rule requires one, a HACCP plan is the accepted way to show you've thought through your hazards.
- What I do
- I write or review the plan with you. Your team owns it and runs it.
Common questions
More in HACCP.
Can we use a template?
For layout, yes. Auditors test whether each hazard and control traces back to your own products, ingredients, equipment and process.
Is a HACCP plan the same as a PCP?
No. A PCP is the written plan the SFCR requires of many licence holders. It uses HACCP's hazard analysis and adds other requirements, such as labelling, packaging and controls on imported food.
Source: CFIA: Regulatory requirements, preventive control plan (opens in a new tab)
Does the work need a site visit?
Yes. The process flow has to be checked against what happens on the floor, so a walk-through on site is part of the work. Site visits are within Saskatoon.
How is a HACCP plan priced?
By the project, depending on its complexity, and quoted in writing before work starts.
Related solutions
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- SOPs and programsProcedures and prerequisite programs that match what your people actually do.Update my SOPs
- Audit readinessGap assessments, internal audits and help closing findings before and after a certification audit.Check my audit readiness
Ready to talk about HACCP and food safety plans?
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