Develop and implement Hazard Analysis Critical Control Points (HACCP) plans that meet CFIA, FDA, and global regulatory requirements.
New York City has one of the largest and most diverse food economies in the world, spanning ethnic food manufacturing, kosher and halal certification, importers, and food service operators.
U.S. Food and Drug Administration (FDA)
New York State Department of Agriculture and Markets
NYC Department of Health and Mental Hygiene
When you engage Iyarkai for HACCP Plan support in New York, 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 New York's trusted partner for haccp plan development. As the world's most dynamic food market, New York 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 New York 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 New York.
Contact Us TodayHACCP consulting in New York spans regulatory worlds within a few subway stops: seafood houses at Hunts Point and along the waterfront under mandatory FDA Seafood HACCP (21 CFR 123), juice and beverage makers under 21 CFR 120, ethnic manufacturers running fermentation and reduced-oxygen processes that demand process-authority-backed plans, and everyone else writing HACCP because a customer contract or state inspector expects it. The plan's regulatory anchor changes everything about how it must be written.
Acidified and fermented foods bring pH-based pathogen control to the centre of the plan — validated critical limits for pH and water activity, often requiring a scheduled process from a process authority, and for shelf-stable acidified foods, FDA registration and filing under 21 CFR 114. Traditional recipes usually work; the task is generating the validation evidence regulators require behind them.
If you only store and distribute, your obligations centre on sanitation controls and temperature records, but any processing — thawing, portioning, repacking, smoking — pulls you into full 21 CFR 123 HACCP with a trained individual and hazard analysis built on FDA's Fish and Fishery Products Hazards Guide. The processing line is easy to cross accidentally; we determine your true status before FDA does.
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