A Certified HACCP Consultant Who Writes, Implements, and Prepares Your Plan for Audit
We build your hazard analysis, HACCP plan, and supporting programs to meet FDA, USDA, and GFSI requirements, then work alongside your team until you pass the audit.
- A HACCP plan written for your products, process flow, and facility, not a template
- Hands-on support to implement, train staff, and prepare for inspection
- Consultants who have audited food plants and know what reviewers look for
A weak HACCP plan costs you buyers, audits, and shelf space
Retailers, co-manufacturers, and regulators expect a documented, validated HACCP plan. Gaps show up at the worst time: during a GFSI audit, a customer approval, or an FDA or USDA inspection. We close those gaps before they cost you.
- 48M
- Foodborne illness cases in the US each year
- CDC estimate
- 1
- In 6 Americans sickened by unsafe food each year
- CDC estimate
- 7
- Principles behind every compliant HACCP plan
- Codex and NACMCF
- 10M
- Dollars average direct cost of a single food recall
- FMI and GMA study
Audit and inspection risk
Missing hazard analysis, unvalidated critical limits, and incomplete records are the findings that fail audits and trigger corrective actions. We fix the root causes, not just the paperwork.
Blocked market access
Many buyers and distributors will not onboard a supplier without a current HACCP plan and a recognized certification. A credible plan opens those doors.
Cost of doing it alone
Building a plan in-house pulls your team off production and often produces a document that does not hold up under review. A consultant gets it right the first time.
Every document and program your HACCP system needs
Your consultant delivers a complete, audit-ready food safety program based on the seven HACCP principles and the prerequisite programs that support them.
Process flow diagrams
Step-by-step maps of each product process, verified on your floor.
Hazard analysis
Biological, chemical, physical, and allergen hazards assessed at every step.
Critical control points and limits
CCPs identified with validated, defensible critical limits.
Monitoring and corrective actions
Clear procedures for who checks what, when, and what to do when limits are missed.
Standard operating procedures
SOPs and SSOPs for sanitation, GMPs, and daily operations.
Prerequisite programs
Allergen control, supplier approval, traceability, and recall procedures.
Environmental monitoring program
Sampling plans for Listeria and Salmonella where your process requires it.
Verification and record templates
Log formats, verification schedules, and reanalysis triggers your auditor will expect.
Plans built for your product category and its rules
Hazards, mandatory controls, and the governing regulation change by product. Our consultants have written plans across these categories and know the requirement that applies to each.
Seafood processing
Mandatory HACCP under the FDA seafood rule, including histamine and pathogen controls.
Juice and beverage
Mandatory juice HACCP with a validated 5-log pathogen reduction step.
Meat and poultry
USDA FSIS HACCP, sanitation SOPs, and support through establishment inspection.
Dairy
Pasteurization controls, environmental monitoring, and allergen management.
Bakery and snacks
Allergen control, sanitation, and ready-to-eat pathogen controls.
Ready-to-eat and prepared foods
Post-lethality controls, cold chain, and environmental pathogen programs.
Produce and fresh-cut
Water safety, wash controls, and traceability for high-risk foods.
Supplements and packaged goods
Preventive controls, GMPs, and supplier verification programs.
Co-packers and contract manufacturers
Multi-product plans and documentation that satisfies your brand customers.
Regulations and standards we prepare you for
One consultant, one program, aligned to the frameworks your buyers and regulators require.
- FDA FSMA Preventive Controls (21 CFR 117)
- FSMA Produce Safety Rule (21 CFR 112)
- FSMA 204 Traceability
- Seafood HACCP (21 CFR 123)
- Juice HACCP (21 CFR 120)
- USDA FSIS HACCP (9 CFR 417)
- SSOP and Sanitation (9 CFR 416)
- Grade "A" Pasteurized Milk Ordinance (PMO)
- Dietary Supplement cGMP (21 CFR 111)
- GMP and cGMP
- SQF
- BRCGS
- FSSC 22000
- Food safety plans developed by a PCQI
From first call to audit-ready in a clear set of phases
Most manufacturing plans reach audit readiness in two to six weeks. Timing depends on the number of products, process complexity, and how much documentation you already have. Here is the path.
WEEK 1
Discovery and gap assessment
We review your products, processes, and existing documentation, then map every gap against the standard you are targeting.
- Intake call and facility profile
- Document and records review
- Gap report with a prioritized action list
WEEKS 1 TO 3
Hazard analysis and plans
Your consultant builds the process flow diagrams, runs the hazard analysis, and sets validated critical control points and limits.
- Verified process flow diagrams
- Hazard analysis for biological, chemical, physical, and allergen risks
- CCPs, critical limits, monitoring & corrective actions
WEEKS 2 TO 4
Prerequisite programs and SOPs
We write the supporting programs that hold the plan up under audit.
- Sanitation SOPs, GMPs, and allergen control
- Supplier approval, traceability, and recall procedures
- Environmental monitoring program where required
WEEKS 3 TO 5
Implementation and staff training
A plan only works when your team runs it. We train supervisors and operators and set up your record-keeping.
- Role-based training on the plan and daily logs
- Record templates deployed on paper or in the app
- First rounds of monitoring reviewed with your team
WEEKS 4 TO 6
Verification and audit readiness
We validate the plan, run a mock audit, and prepare you for the real thing.
- Plan validation and verification records
- Mock audit with a findings and correction list
- Audit-day support and reviewer coordination
ONGOING
Reassessment and ongoing support
HACCP plans need reanalysis when products, processes, or regulations change. We stay available for updates, annual reviews, and your next audit cycle.
- Annual plan reanalysis and updates
- Support for new products and process changes
- Preparation for recertification audits
Consultants who have sat on the auditor's side of the table
"I have audited more than 500 manufacturers for HACCP compliance. I know exactly where plans fall apart under review, and I build yours so it holds."
Dave Seddon
Longtime HACCP auditor and food safety leader at FoodReady
- HACCP Certified
- PCQI Trained
- Lead Auditor experience
- FDA, USDA, and GFSI standards
Fewer findings, faster approvals, cleaner audits
1. Faster approval
Expert guidance removes the back-and-forth that stalls plans in review, so you reach compliance sooner.
2. A plan built for your facility
Your program reflects your actual products, equipment, and process flow, not a generic form filled in with your name.
3. Fewer costly mistakes
Accurate documentation and current regulatory knowledge prevent the errors that lead to fines and failed audits.
4. Inspection readiness
Your team and your records are prepared before the auditor arrives, with a mock audit to catch gaps first.
5. Market access and growth
A recognized, defensible plan qualifies you for buyers, distributors, and co-manufacturing contracts that require it.
6. Support that continues
We stay available for reanalysis, new products, and recertification, so your compliance does not lapse after launch.
Keep your plan running after the consultant hands it off
Consulting delivers the plan. The FoodReady app helps your team maintain it: build and update HACCP plans, run digital logs, and keep traceability records ready for the next audit. It is included with enterprise and manufacturing subscriptions and is entirely optional.
- Digital HACCP plans -Update your plan and reanalysis in one place.
- Automated logs -Replace paper checklists and flag missed tasks.
- Traceability -Link ingredients to finished lots for fast recalls.
- Supplier documents -Track approvals and certificates in one record.
What food companies say about working with us
"Supplier management is incredibly easy with FoodReady, as well as having all of our documentation in one place. HACCP plans are a lot less clunky and more concise and functional."
"FoodReady was able to use its software to build out the food safety / HACCP plans for all the Eurobake products and from there build out the necessary SOPs (Standard Operating Procedures) and necessary checklists. Eurobake passed an FDA inspection within 4 weeks of implementation, passed a GMP audit within the first 3 months, and passed a GFSI audit within the first 8 months. We also passed a Costco audit. Our timeline for preparedness was driven by Eurobake’s needs and it could have been much faster if we did not have so many unique attributes."
Frequently Asked Questions
How long does it typically take to develop and implement a HACCP plan?
The timeline for developing and implementing a HACCP plan varies depending on the size of your facility, complexity of operations, and existing documentation. With expert consultants, the process can often be streamlined significantly. HACCP plans for food manufacturing are a much more complicated process and take longer to implement than HACCP plans meant for restaurants and catering.
Can FoodReady’s HACCP consultants assist with specific industry needs like seafood, dairy, or meat processing?
Yes, FoodReady’s consultants have expertise in a wide range of industries, including seafood, dairy, and meat processing, tailoring HACCP plans to meet the unique requirements of each sector.
What are the benefits of using FoodReady’s software alongside HACCP consulting services?
The software provides real-time monitoring, digital logs, batch and inventory management, and traceability features, which simplify compliance, reduce manual workload, and enhance food safety management.
Is ongoing support available after the HACCP plan is implemented?
Yes, FoodReady offers ongoing support, including audit preparation, team training, and software updates to ensure continuous compliance and food safety improvements for clients that have an enterprise or manufacturing subscription.
What qualifications should a HACCP consultant have to ensure they are credible?
A credible HACCP consultant should have certifications such as HACCP certification, PCQI (Preventive Controls Qualified Individual) training, and extensive experience with food safety audits and regulatory standards like FDA, USDA, and GFSI.
Do you work remotely or on-site?
Both. Most of the plan development and document work is done remotely with your input. On-site visits are arranged when your process flow, environmental monitoring, or a mock audit calls for eyes in the facility.
What does a HACCP consulting engagement cost?
Cost depends on the number of products and processes, the standard you are targeting, and whether you need a new plan or a review of an existing one. After a short discovery call we send a fixed-scope quote so there are no surprises. Book a free consultation to get a number for your facility.
Speak with our Expert Consultants
15–30 minutes. We map FoodReady to your process, plug in your real HACCP plan, and show you the auditor view before the call ends.