Develop and implement Hazard Analysis Critical Control Points (HACCP) plans that meet CFIA, FDA, and global regulatory requirements.
Boston's food sector includes seafood, specialty manufacturers, and high-tech food labs across the Greater Boston biotech corridor.
U.S. Food and Drug Administration (FDA)
Massachusetts Department of Public Health — Food Protection Program
Boston Public Health Commission
When you engage Iyarkai for HACCP Plan support in Boston, we map every requirement back to the specific regulator most likely to inspect or audit your facility — so you spend less time guessing and more time building a compliant operation.
Iyarkai Scientific Consultation is Boston's trusted partner for haccp plan development. As New England's premier food and biotech hub, Boston is home to a growing number of food manufacturers, processors, importers, and exporters who rely on expert food safety compliance to access domestic and international markets. Our experienced consultants bring hands-on regulatory knowledge - including CFIA, SFCR, FDA FSMA, and leading GFSI certification schemes - directly to your Boston facility. Whether you need to develop your first haccp plan development or strengthen an existing program ahead of a regulatory inspection or retailer audit, Iyarkai delivers measurable results.
Book a free 30-minute consultation with an Iyarkai haccp consultant serving Boston.
Contact Us TodayHACCP consulting in Boston starts from the harbour: the seafood trade puts processors, smokehouses, and importers squarely under FDA's mandatory Seafood HACCP regulation, 21 CFR 123, which demands plans built on the FDA Fish and Fishery Products Hazards Guide and a trained HACCP individual. Beyond seafood, the city's institutional food service and specialty manufacturers use HACCP as the backbone of FSMA plans and buyer requirements — a different exercise with different documentation.
Listeria monocytogenes control and Clostridium botulinum in reduced-oxygen packaging dominate: FDA expects validated water-phase salt levels, refrigeration controls, and an environmental monitoring program for the RTE areas. Histamine control applies if you handle scombroid species. These hazards drive your CCPs and the validation studies behind them — this is precisely where warning letters to New England smokehouses concentrate.
For Seafood HACCP, 21 CFR 123 requires that plan development, reassessment, and corrective-action decisions be handled by someone trained to a curriculum equivalent to the standardized FDA-recognized course, or qualified through job experience. It can be an employee or an outside consultant. We deliver the recognized training and then coach your candidate through their first annual reassessment so the role genuinely transfers in-house.
A systematic preventive approach to food safety hazards, required for federally-registered establishments and many GFSI schemes.
4 to 8 weeks from initial gap assessment to a fully implemented HACCP plan.
Codex Alimentarius HACCP principles, CFIA SFCR, FDA FSMA