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A Hazard Analysis and Critical Control Points (HACCP) plan is FDA's required food safety framework for juice (21 CFR 120) and seafood (21 CFR 123) products, and best practice for other food categories. We build product-specific HACCP plans with full hazard analysis, CCP identification, monitoring procedures, and verification protocols.
What's Included:
Full hazard analysis (biological, chemical, physical) per product
Critical Control Point (CCP) identification with critical limits
Monitoring procedures with frequency and assigned personnel
Corrective action procedures when CCPs deviate
Verification and validation procedures
Recordkeeping templates suitable for FDA inspection
Choose 1, 2, or 3 distinct product HACCP plans on this page
Who It's For:
Juice manufacturers and processors (mandatory under 21 CFR 120), seafood processors (mandatory under 21 CFR 123), and any other food manufacturer that uses HACCP as their preventive-controls framework. Also commonly required by retail buyers and foreign export markets.
FAQs:
Q: Is HACCP mandatory for my product?
A: Mandatory for juice and seafood. Voluntary but often expected for dairy, meat (USDA jurisdiction), and many other categories — especially if buyers or export markets require it.
Q: What does the variant (1 / 2 / 3 Products) mean?
A: Each "Product" is a distinct food item requiring its own hazard analysis. Variations of one product (e.g., apple juice in different bottle sizes) typically count as one product if they share the same process.
Q: How is this different from the Seafood and Juice Verification Plan?
A: The HACCP Plan is the written program your facility follows. The Seafood and Juice Verification Plan is for importers verifying their foreign suppliers' HACCP compliance under 21 CFR 1.514. Manufacturers buy this; importers of those products buy that.
A Hazard Analysis and Critical Control Points (HACCP) plan is FDA's required food safety framework for juice (21 CFR 120) and seafood (21 CFR 123) products, and best practice for other food categories. We build product-specific HACCP plans with full hazard analysis, CCP identification, monitoring procedures, and verification protocols.
What's Included:
Full hazard analysis (biological, chemical, physical) per product
Critical Control Point (CCP) identification with critical limits
Monitoring procedures with frequency and assigned personnel
Corrective action procedures when CCPs deviate
Verification and validation procedures
Recordkeeping templates suitable for FDA inspection
Choose 1, 2, or 3 distinct product HACCP plans on this page
Who It's For:
Juice manufacturers and processors (mandatory under 21 CFR 120), seafood processors (mandatory under 21 CFR 123), and any other food manufacturer that uses HACCP as their preventive-controls framework. Also commonly required by retail buyers and foreign export markets.
FAQs:
Q: Is HACCP mandatory for my product?
A: Mandatory for juice and seafood. Voluntary but often expected for dairy, meat (USDA jurisdiction), and many other categories — especially if buyers or export markets require it.
Q: What does the variant (1 / 2 / 3 Products) mean?
A: Each "Product" is a distinct food item requiring its own hazard analysis. Variations of one product (e.g., apple juice in different bottle sizes) typically count as one product if they share the same process.
Q: How is this different from the Seafood and Juice Verification Plan?
A: The HACCP Plan is the written program your facility follows. The Seafood and Juice Verification Plan is for importers verifying their foreign suppliers' HACCP compliance under 21 CFR 1.514. Manufacturers buy this; importers of those products buy that.