If you need a HACCP plan, we can 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 diagram
5. Construct a schematic of the establishment
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)

Forms
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 Identification
Form 6: Chemical hazard identification
Form 7: Physical hazard identification
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