HACCP Consultant in Halifax

Food Safety Compliance in Halifax, Nova Scotia

Halifax's food economy centres on Atlantic seafood, with a growing craft food and beverage sector.

Regulatory Authorities You'll Work With

When you engage Iyarkai for HACCP Plan support in Halifax, 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.

HACCP Consulting & Plan Development in Halifax: What Makes It Different

HACCP in Halifax is inseparable from the fishery — plans here routinely turn on hazards most of the country never analyses: histamine formation in mackerel and tuna, parasites in wild-caught species destined for raw consumption, Clostridium botulinum in smoked and vacuum-packed products, and biotoxins in molluscan shellfish. Getting these hazard analyses right matters twice over: CFIA verifies them within your PCP, and US importers reviewing your plan under Seafood HACCP obligations read them line by line.

What parasite controls does a HACCP plan need for fish sold for raw consumption?

A validated freezing step where the species and intended use warrant it — recognized regimes include holding at -20°C for seven days or -35°C until solid then storing appropriately — with monitoring records proving each lot met the parameters. Farmed Atlantic salmon raised on controlled feed may justify a different analysis, but that conclusion must be documented, not assumed. We build the justification either way.

Our smokehouse vacuum-packs product — what does that do to our HACCP plan?

Reduced-oxygen packaging makes Clostridium botulinum the defining hazard: your plan needs validated barriers — water-phase salt levels, refrigeration at controlled temperatures, or both depending on product type — with CCP monitoring at the steps that deliver them. Labelling and shelf-life decisions flow from the same analysis. This category attracts close CFIA attention, and generic plans reliably fail it.