Develop and implement Hazard Analysis Critical Control Points (HACCP) plans that meet CFIA, FDA, and global regulatory requirements.
London, Ontario is at the heart of southwestern Ontario's agri-food belt, with significant grain processing, baking, and food packaging operations.
Canadian Food Inspection Agency (CFIA)
Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)
Middlesex-London Health Unit
When you engage Iyarkai for HACCP Plan support in London, Ontario, 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 London's trusted partner for haccp plan development. As a major food-industry centre in southwestern Ontario, London 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 London 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 London.
Contact Us TodayHACCP consulting in London, Ontario serves the agri-food belt's processing spine — flour-based manufacturing, baking, further processing, and packaging operations where hazard analysis must handle mycotoxins in grain streams, allergen-dense formulations, and thermal-process steps that double as CCPs. For SFCR-licensed plants the HACCP work lives inside the PCP; for others it is the buyer-facing food safety plan that retail and foodservice customers audit against.
Chemical hazards get underweighted: mycotoxins such as deoxynivalenol (DON) and ochratoxin A in wheat streams, controlled through supplier specifications and certificates of analysis rather than in-plant CCPs; wheat as a priority allergen wherever mixed lines exist; and physical hazards from milling and conveying equipment, controlled by sieves, magnets, and metal detection with validated sensitivity. We build hazard analyses on Canadian reference databases and your actual ingredient stream, not template lists.
Only if your hazard analysis says a biological hazard reasonably likely to occur is controlled at that step, and only with validation: time-temperature data demonstrating lethality for the pertinent organism (Salmonella in low-moisture bakery contexts) in your product, in your oven. Many bakery items are also handled post-bake, which can shift the significant hazard downstream to cooling and packaging hygiene. We validate what needs validating and avoid CCP-labelling steps that create monitoring burden without safety value.
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