Core Service

Food Safety Plans & HACCP

The right plan starts with the right regulatory framework. We develop and reassess practical, operation-specific food safety plans around your products, processes, hazards, and actual daily workflows.

Discuss Your Plan See the Difference

Start with applicability

Not every facility needs the same kind of plan.

“HACCP plan” and “Food Safety Plan” are not interchangeable labels. The applicable framework depends on the products you make, the processes you use, the regulator with jurisdiction, and any exemptions or modified requirements that apply to your facility.

We start by understanding the operation first, then build the plan around the requirements that actually apply.

FSMA / FDA Preventive Controls

Food Safety Plans

Covered facilities under FDA's Preventive Controls for Human Food rule generally require a written, facility-specific Food Safety Plan developed under the hazard analysis and risk-based preventive controls framework.

Our consulting support includes PCQI-led plan development and reassessment, with the plan structured around the facility rather than a generic template.

Hazard analysis
Preventive controls, when required
Monitoring and corrective-action procedures
Verification and validation support
Supply-chain controls, when applicable
Recall-plan integration, when applicable

Commodity / Agency-Specific HACCP

HACCP Plans

HACCP remains the applicable regulatory framework for a number of food operations, including FDA-regulated seafood and juice processors and USDA/FSIS-regulated meat and poultry establishments.

We develop and reassess HACCP systems around the hazards, control strategies, critical limits, monitoring, corrective action, verification, and records appropriate to the operation.

Product and process evaluation
Hazard analysis
Critical Control Point determination
Critical limits and monitoring
Corrective actions
Verification, validation, and records

What we can help with

From first draft to complete reassessment.

New Plan Development Build a Food Safety Plan or HACCP plan for a new facility, product, or process.

Plan Reassessment Bring an older plan back into alignment with current products, processes, hazards, and requirements.

Hazard Analysis Evaluate biological, chemical, and physical hazards using the framework applicable to the operation.

Controls & Procedures Develop practical monitoring, corrective-action, verification, and supporting procedures.

Records & Forms Create records that capture what needs to be documented without making the operation harder to run.

Gap & Audit Support Address regulatory, customer, or certification findings tied to the plan and its implementation.

Our approach

The plan has to work on the production floor.

A technically correct plan that does not match the way the facility actually operates becomes a paperwork problem. We focus on building controls, monitoring activities, records, and responsibilities that make sense in the real workflow while still meeting the applicable regulatory framework.

Operation-specific.
Products, processes, equipment, people, and workflows come first.

Practical documentation.
Forms and records should capture useful evidence, not create paperwork for its own sake.

Built for implementation.
The written plan and what actually happens in the facility should tell the same story.

This service may be a fit if...

You need your first formal Food Safety Plan or HACCP plan.

Your products, process, equipment, or facility have changed.

Your current plan no longer reflects what actually happens.

An audit, inspection, or customer review identified gaps.

Not sure which framework applies?

Tell us what you manufacture and how you operate. We can start there.

Let's Talk