HACCP Consulting & Food Safety Plan Support

For staff learning, explore our food safety and HACCP training courses. Course completion does not certify your business or formally approve your HACCP plan.

Who This Service Is For

This service is suitable for food manufacturers, food processors, food service businesses, food brands and start-ups, importers and exporters, storage and distribution businesses, RMP operators, wine businesses, businesses preparing for ISO 22000, FSSC 22000, BRCGS or SQF, businesses preparing for customer audits, businesses with existing HACCP plans needing review, and businesses developing new products or processes.

HACCP Plan Development

We can support businesses that need to develop a new HACCP plan or food safety plan. This includes understanding the product and process, defining the scope of the HACCP plan, preparing product descriptions, identifying intended use, developing process flow diagrams, confirming the process flow, identifying food safety hazards, reviewing control measures, determining CCPs where applicable, establishing critical limits, developing monitoring and corrective action procedures, establishing verification activities, and developing HACCP records and forms.

HACCP Plan Review

A HACCP plan review may be useful when new products are introduced, ingredients or suppliers change, equipment or processes change, packaging or shelf life changes, customer requirements change, audit findings are raised, product issues or complaints occur, or the plan has not been reviewed for a long time.

Hazard Analysis Support

Hazard analysis is a key part of HACCP. We can support review of biological hazards, chemical hazards, physical hazards, allergen hazards, ingredient-related hazards, process-related hazards, environmental contamination risks, cross-contamination risks, and consumer use and intended use risks.

CCP and Control Measure Review

We can help review whether CCPs are correctly identified, whether control measures are suitable, whether critical limits are clear and measurable, whether monitoring checks are practical, whether staff understand the CCP requirements, and whether records provide suitable evidence.

Validation and Verification Support

Validation helps confirm that controls are capable of achieving the intended food safety outcome. Verification helps confirm that the HACCP system is being followed and is working as intended. We can support with identifying what validation evidence may be needed, reviewing existing validation information, reviewing monitoring records, reviewing corrective actions, internal HACCP checks, and HACCP plan review.

The HACCP system checks described here are distinct from statutory food-business verification and certification decisions. If a consultant writes your plan or programme, they cannot evaluate or verify that same plan or programme. Arrange the appropriate independent provider for those functions. See MPI guidance on hiring a food consultant.

HACCP for Certification and Customer Audits

HACCP is often important for certification and customer audit requirements. We can support businesses preparing for ISO 22000, FSSC 22000, BRCGS, SQF, customer food safety audits, supplier approval audits, retailer audits, and export customer requirements.

Common HACCP Gaps We Help Businesses Improve

• HACCP plan not matching actual process
• Process flow diagram incomplete
• Hazards not fully identified
• Allergen hazards missing
• CCPs not correctly determined
• Critical limits not measurable
• Monitoring records not completed
• Corrective actions not clear
• Validation evidence missing
• Staff not understanding CCPs
• HACCP plan not updated after changes
• HACCP document too complex for staff to use

Our Process