We Provide Food Safety Consulting & Support for Food Safety Plans for all Sizes of Companies and all Types of Industries

Does your company handle food or food ingredients?  If so, you are most likely required to have a written food safety plan in place.  We’ve worked with hundreds of companies to determine what is needed for them in their industry and then helping them build a full plan that meets all requirements.  Below is a list of food-related industries and segments that we serve.

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  • Food Processing & Manufacturing
  • Food Warehouse (Dry & Refrigerated)
  • Cold Storage Facilities
  • Import / Exporting Food & Ingredients
  • Food Distribution Facilities
  • Transportation & Logistics
  • Grocery & Meal Home Delivery
  • Pet Food Production
  • Cannabis Production Facilities
  • Cannabis Edibles & Oils
  • From Micro Growers to Large Processors
  • Retail & Dispensaries

Helping You Build the Right Plan for Your Company

Based on our experience, we understand that each company is unique and has many different types of requirements, when assessing your needs we take this into account.  We will assess your industry, your company’s existing documents and procedures and then help you build the right plan that not only meets government requirements but a plan that is customized to fit your company’s unique needs.

Whether you are a food processing or packaging company, transporting or storing food, importing and exporting, we can help remove the stress and make the compliance process much easier.  We do this by working with you to determine the requirements, assess what items you may already have in place through a GAP analysis, and then provide guidance in filling in any missing pieces.  We also provide a digital record-keeping tool that lets you easily maintain your food safety plan for any future updates.

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What are Preventive Controls for Food Safety?

Preventive controls help to prevent food safety hazards and reduce the likelihood of contaminated food entering the market, no matter where they are prepared.

Preventive food safety controls address hazards and risks in such areas as:

  • sanitation and pest control
  • treatments and processes
  • equipment
  • maintenance and operation of establishments
  • unloading, loading and storing food
  • employee competence
  • employee hygiene
  • employee health
  • complaints and recalls

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What is a Preventive Control Plan (PCP)?

A PCP is a written document that demonstrates how risks to food and food animals are identified and controlled. The controls are based on internationally recognized Hazard Analysis Critical Control Point (HACCP) principles. The PCP also includes a description of measures taken related to packaging, labelling, grades and standards of identity.

For importers, a PCP describes how the importer and its foreign suppliers are meeting preventive food safety control requirements.

Industry is responsible for preparing, exporting and importing safe food. Preventive food safety controls help businesses to identify and correct issues early in the production process.

While many food businesses already have preventive controls in place, applying food safety requirements more broadly further enhances the safety of food across sectors. This better protects Canadians, helps avoid costly recalls, and ensures continued market access with countries that require similar food safety measures and mandatory control systems.

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What is HACCP (Hazard Analysis Critical Control Point)?

Hazard Analysis Critical Control Point (HACCP) is recognized as the most respected food processing concept in the world for enhancing the production of safe food. The HACCP approach involves the review of each step of the food manufacturing process, from start to finish, in order to identify every possible hazard or source of contamination. Hazards can be biological (e.g. pathogenic microorganisms), chemical (e.g. pesticides, allergens) or physical (e.g. extraneous material). For each identified hazard or source of contamination, a reliable control or procedure is put in place to ensure that contamination does not occur or is controlled to an acceptable level.

HACCP system is built on an establishment’s existing food safety control program. The standard operating procedures developed and written by the establishment can be Good Manufacturing Practices (GMPs) or an adopted food safety code. In many HACCP guideline documents, these GMPs are referred to as prerequisite programs that represent the foundation of the HACCP Plan.

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To learn more about the right next step for your company, please complete the form below to schedule a time to talk with one of our food safety consultants.