HACCP plan

If you need a HACCP plan,
we can write your plan and provide all the needed forms following the CFIA
guidance below:

1. Assemble the HACCP team

2. Describe the product and
identify its intended use

3. List product ingredients and
materials that come into contact with the food

4. Construct a process flow

5. Construct a schematic of the

6. Identify and analyze hazards
(HACCP principle 1)

7. Determination of Critical
Control Points (CCPs) (HACCP principle 2)

8. Critical limits (HACCP
Principle 3)

9. Monitoring procedures (for
CCPs) (HACCP principle 4)

10. Corrective action procedures
(for CCPs) (HACCP principle 5)

11. Verification procedures (for
CCPs) (HACCP principle 6)

12. Record keeping (for CCPs)
(HACCP Principle 7)


Form 1: Product description

Form 2: List of ingredients and
incoming materials

Form 3: Process flow diagram

Form 4: Plant schematic

Form 5: Biological hazard

Form 6: Chemical hazard

Form 7: Physical hazard

Form 8: CCP determination
and other control measures

Form 9: Hazards not controlled
by the establishment

Form 10: Critical control points

Form 11: Process controls