Develop and implement Hazard Analysis Critical Control Points (HACCP) plans that meet CFIA, FDA, and global regulatory requirements.
Quebec City's food businesses range from artisan dairy and craft brewing to large processors, all overseen by MAPAQ at the provincial level.
Canadian Food Inspection Agency (CFIA)
Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ)
Centre intégré universitaire de santé et de services sociaux de la Capitale-Nationale
When you engage Iyarkai for HACCP Plan support in Quebec City, 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 Quebec City's trusted partner for haccp plan development. As Canada's capital city, Quebec City 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 Quebec City 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 Quebec City.
Contact Us TodayHACCP work in Quebec City spans the region's signature categories — raw-milk and artisan cheeses, charcuterie and cured meats, maple products, and craft beverages — where traditional processes carry hazards that demand rigorous, well-validated analysis rather than template plans. MAPAQ encourages HACCP-based approaches within its provincial framework, CFIA requires them inside PCPs for federally-licensed processors, and Quebec's retail chains increasingly ask suppliers for documented HACCP regardless of jurisdiction. The plans, naturally, are built in French.
By controlling what pasteurization otherwise would: Quebec permits raw-milk cheeses under conditions including aging requirements for certain styles, and the HACCP plan must control pathogen risk through validated measures — milk-quality controls at intake, acidification and water-activity targets during make, aging time-temperature parameters, and finished-product and environmental testing. This is demanding but well-trodden territory; we validate against your specific recipes and styles.
Fewer than most foods — syrup's high sugar concentration limits microbial risk — but real ones: filtration for foreign material, density (Brix) control that determines both quality and stability, hot-fill temperatures for container sterilization, and lead-avoidance controls tied to equipment materials in older sugar houses. Buyers and export markets increasingly want this documented as HACCP. We produce plans proportionate to the actual risk.
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