Develop and implement Hazard Analysis Critical Control Points (HACCP) plans that meet CFIA, FDA, and global regulatory requirements.
Montreal's food sector is one of the most diverse in North America, including kosher, halal, ethnic, dairy, and craft food producers, with provincial MAPAQ oversight on top of federal CFIA requirements.
Canadian Food Inspection Agency (CFIA)
Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ)
Direction régionale de santé publique de Montréal
When you engage Iyarkai for HACCP Plan support in Montreal, 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 Montreal's trusted partner for haccp plan development. As Quebec's vibrant metropolitan food hub, Montreal 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 Montreal 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 Montreal.
Contact Us TodayHACCP plans in Montreal get exercised hard because the city's specialty sectors carry genuinely elevated hazards: raw-milk and artisanal cheeses with Listeria risk, fermented and cured meats, smoked fish, and ready-to-eat ethnic foods. A credible plan here starts from Codex principles, feeds directly into the Preventive Control Plan the SFCR requires of federally licensed facilities, and stands up to MAPAQ's provincial scrutiny — all documented in the language your production team works in, because HACCP monitoring done by people who can't read the procedure is monitoring in name only.
Listeria monocytogenes dominates: environmental monitoring of drains, brine systems, and aging rooms; validated controls if using raw milk, including Quebec and federal aging requirements of 60 days for raw-milk cheeses; and pH, water activity, and temperature CCPs supported by real product data. Health Canada's Listeria policy for ready-to-eat foods sets the verification expectations your plan must meet.
It's the core but not the whole. The PCP wraps your HACCP-style hazard analysis with SFCR-specific elements — traceability one step forward and back, a recall procedure, consumer complaint handling, and for some businesses import controls. If you have working HACCP, we extend it into a compliant PCP rather than rebuilding; the hazard analysis carries over directly.
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