HACCP for Food Manufacturing
Manufacturing HACCP support can include process flow, hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification and records.
Calgary, Alberta
Food Manufacturing Consultant Calgary | HACCP, PCP & GMP
Food safety consulting for Calgary manufacturers and processors that need stronger HACCP, PCP, GMP, traceability, audit-readiness and compliance systems.
Manufacturing environments combine product hazards, equipment, suppliers, sanitation, people, records and regulatory requirements. CS Food Safety helps businesses organize these elements into practical systems that can be implemented and demonstrated.
Food Safety Support for Manufacturers & Processors
We work with manufacturers and processors that need new systems, stronger implementation, audit-readiness, corrective actions or support understanding applicable federal requirements.
Preventive Control Plans & SFCR Support
Where applicable, manufacturers may need preventive controls and a written PCP under the Safe Food for Canadians Regulations. The plan should reflect the actual operation and applicable food-safety and consumer-protection requirements.
GMP & Prerequisite Programs
Strong foundational programs cover sanitation, employee hygiene, pest control, maintenance, suppliers, receiving, storage, allergens, chemicals, waste and training.
Supplier & Raw Material Controls
Manufacturers should understand ingredient specifications, supplier approval, receiving checks and how supplier changes affect hazards, allergens and labels.
Traceability & Recall Readiness
Reliable lot identification, supplier and customer records and a tested recall process help define affected product quickly when a problem occurs.
Corrective Action & Root Cause Analysis
Manufacturing non-conformities should be addressed through structured root-cause review, corrective action, preventive action and verification.
Training & Implementation
Food safety documents only work when production, sanitation, quality and supervisory staff understand their responsibilities and records are completed consistently.
When to Review Your Food Safety System
Review is especially important when products, formulations, suppliers, equipment, process flow, production volume, facility layout or regulatory or customer requirements change.
Common Manufacturing Food Safety Needs
- Developing or updating HACCP plans
- Determining whether a written PCP is required
- Strengthening GMP and prerequisite programs
- Preparing for CFIA inspection
- Improving sanitation and environmental controls
- Managing allergens and cross-contact
- Improving supplier and receiving controls
- Building traceability and recall systems
- Responding to audit non-conformities
- Training production and quality teams
- Updating SOPs after process or product changes
Frequently Asked Questions
Do all food manufacturers need a written PCP?
No. Written PCP requirements depend on the business activity, licence status and applicable exceptions. Applicability should be assessed against current SFCR rules.
Can you develop both HACCP and PCP documentation?
Yes, where appropriate. HACCP may support the food-safety portion of a PCP, but the final PCP must address all applicable requirements.
Can you prepare us for a CFIA inspection?
Yes. We can conduct an independent readiness review of relevant preventive controls, PCPs, traceability, records and corrective actions.
Can you review our GMP programs?
Yes. GMP and prerequisite programs can be reviewed against actual facility practices and records.
Can you help with customer or certification audits?
We can support gap assessments, internal audits and corrective actions. Certification decisions remain with the relevant certification body.
Manufacturing, processing, packaging, labelling, storing and importing activities may trigger preventive-control requirements under the SFCR depending on licensing and activity. Written PCP requirements have their own applicability and exceptions.