Develop and implement Hazard Analysis Critical Control Points (HACCP) plans that meet CFIA, FDA, and global regulatory requirements.
Seattle's food businesses include seafood processing, specialty coffee, and a strong organic/natural food sector across the Puget Sound region.
U.S. Food and Drug Administration (FDA)
Washington State Department of Health
Public Health — Seattle & King County
When you engage Iyarkai for HACCP Plan support in Seattle, 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 Seattle's trusted partner for haccp plan development. As the Pacific Northwest's food and trade gateway, Seattle 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 Seattle 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 Seattle.
Contact Us TodayHACCP in Seattle starts from a federal mandate more often than a customer request — the region's seafood processors operate under 21 CFR 123, which requires HACCP plans grounded in FDA's Fish and Fishery Products Hazards Guide and hazard controls tuned to Pacific species: histamine management for tuna and mackerel, Listeria in cold-smoked salmon, and Clostridium botulinum in the reduced-oxygen packaging the smoked-fish trade depends on. Plans here get tested by FDA's most seasoned seafood investigators, so generic templates don't survive.
Cold-smoking doesn't kill Listeria monocytogenes, so control stacks: raw-material and environmental controls, water-phase salt and (where used) nitrite parameters, strict time-temperature management, and for ROP products, controls addressing C. botulinum — with an environmental monitoring program FDA now expects in RTE seafood operations. Validation evidence behind your salt and smoke parameters is what separates defensible plans from tradition.
Histamine control starts at harvest, so receiving becomes your critical point: harvest-vessel records or time-temperature evidence covering the period from capture, internal temperature checks at receiving against defined limits, and histamine testing where the hazard analysis warrants. FDA's guidance sets the framework; your receiving records prove it happened boat by boat. We build the supplier and receiving program that makes it auditable.
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