Develop and implement Hazard Analysis Critical Control Points (HACCP) plans that meet CFIA, FDA, and global regulatory requirements.
Calgary is a national hub for beef, packaged meat, and feed-grain processing, with deep ties to Alberta's livestock industry.
Canadian Food Inspection Agency (CFIA)
Alberta Agriculture and Irrigation
Alberta Health Services — Calgary Zone
When you engage Iyarkai for HACCP Plan support in Calgary, 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 Calgary's trusted partner for haccp plan development. As Alberta's largest city and a major food-industry hub, Calgary 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 Calgary 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 Calgary.
Contact Us TodayHACCP in Calgary is inseparable from the protein economy: hazard analyses here routinely deal with E. coli O157:H7 in beef operations, Salmonella in further processing, and the validation burden that comes with cooking, fermentation, and dry-aging steps. Federally-registered establishments need HACCP embedded in their CFIA Preventive Control Plan, while provincially-inspected plants and Alberta Health Services-licensed processors adopt it to win packer, retail, and export customers who will not buy without it.
You need scientific evidence your process achieves the required pathogen reduction — for cooked products, time-temperature combinations meeting recognized lethality standards; for fermented and dried products, pH and water-activity trajectories backed by challenge studies or established process guidelines. CFIA expects the validation file on hand, not just monitoring records. We assemble validations from published data where possible and design studies where it is not.
A statement of your HACCP plan scope, the CCPs relevant to the product (typically interventions and temperature control), your E. coli O157:H7 sampling approach, and your regulatory status. Buyers use these to satisfy their own supplier-verification duties, so vague letters get rejected. We draft guarantees that match your actual plan — overpromising in a letter creates liability when audits compare it to reality.
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