Audit de conformité RSAC/SFCR/HACCP/GFSI à partir de 698$

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Tél.: (514) 588-9514

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Aliments HACCP Foods

Photos gallery - Food Safety Specialist

    Aliments HACCP : Food Safety Specialist

     With more than 9 years as a consultant for Canadian food processors, our expertise is based on food microbiology, CFIA regulation, HACCP certification, GFSI standards, FSSC22000, ISO 22000, food imports and exports. 

    Aliments HACCP : Food Safety Specialist

    Why should you do business with us?

    You operate a processing plant. You produce food for human or animal consumption. You would intend to become a HACCP factory, HACCP certified or SFCR CFIA licensed. Are you tired of moving from one consultant to another, or of waiting 6 months, 12 months or even 2 years before becoming HACCP or obtaining your federal license?


    Our expertise will impress you. Aliments HACCP has an excellent reputation with regulators. We have proven ourselves in quality management and quality assurance quite quickly, and we continue to improve. We distinguish ourselves by simple, effective and efficient work with very reasonable deadlines. Our satisfaction is based on our ability to properly answer all your questions.


    We do business with several specialists and organizations, including accredited laboratories, nutritionists, chemists, microbiologists, specialized washers, and many others.

    Our deadlines

    • Implementation of a HACCP or PCP system for a food manufacturer: 3 months and less
    • Corrective Action Requests: 1 month and less
    • Validation process: 1 month and less
    • Implementation of a complete quality assurance system for a unit: 2 to 4 months.
    • Become a federal processing plant: 2 to 4 months following submission of documents.
    • Exporting to the United States: 1 to 6 months
    • Exporting to the European Union: 6 months
    • Exporting to other countries: 1 to 6 months  
    • Note: these deadlines depend on the products manufactured and the infrastructure of your establishment. 

    List of fields where we can help you

    1- Implementation: implementation of a quality management system (QMS) or a preventive control plan (PCP);
    2- Implementation of the FSSC 22000 standard, or any other standard of the GFSI standard;
    3- Development of standard operating procedures, and implementation;
    4- Evaluation and audit of a PCP; reassessment audits (tasks 4000);
    5- Continuous improvement of the QMS and development of PCP performance indicators;
    6- Development of validation protocols. Equipment validations, operational validations and environmental surveillance of pathogens, lifespans validations, provocation safety validation, etc .;
    7- Development of sampling protocols for microbiological analyzes;
    8- Development of monitoring, verification and reassessment procedures;
    9- Proactive search for “5M method” solutions, PDCA, Pareto chart, operational decision-making, monitoring of non-conformities and corrective measures.
    10- Interpretation of the regulations: Safe Food for Canadians Regulations (SFCR) and Food and Drug Regulations (FDR). Understand the scope of a non-objection from the CFIA.
    11- Development of training programs on good manufacturing practices for supervisors and staff;
    12- Development of training programs on control measures to prevent food hazards, eliminate them or reduce them to an acceptable level;
    13- Development of training programs on mastering operational critical control points for supervisors;
    14- Approval of ingredients, lists of ingredients and tables of nutritional values;
    15- Verification of allegations on a label and implementation of an auditable protocol justifying any allegation;
    16- Protocols on regulatory requirements for Food Import and Export.

    17- Detailed plan of the Factory, new, modification or extension;

    18- Request for financial assistance from MAPAQ  MAPAQ - ​Programme ​transformation alimentaire (gouv.qc.ca)  And even more!



    Professional Fees

    The fees are set transparently with the client. During the first appointment, and after analysis of the file and objectives, several billing options can be offered to the client.

    The methods of fixing fees will be specified in a fee agreement concluded between the company and the client before any intervention.


    THE PACKAGE FEES

    When this method is selected, a global and fixed remuneration is paid for the whole work. We will favor this method of invoicing. However, it cannot be applied to all of our services.


    FEES WORKED PER HOUR

    This method consists in fixing an amount of fees, according to the time spent. The hourly rate is fixed according to the complexity of the work.


    THE SUBSCRIPTIONS

    This method of fee is appropriate when the client needs our services periodically or regularly depending on the agreed number of hours. Examples, compliance audits; customer representations, etc.  


    THE RESULTS FEES

    Depending on the package fees or fees worked per hour, and on the outcome of the work, additional compensation may be decided. The company and the customers agree on this additional remuneration.


    The management letter

     

    Hello dear readers,

     

    In all modesty,


    We have carried out major projects for food factories. Old buildings were turned into a provincial food plan, in a unit that had no machinery, records or operating procedures. We have designed all the quality documents and programs necessary to make these "small businesses" establishments under federal operating license.  Better yet, today these establishments export the products they are passionate about internationally.  

    Small dreams have become realities.


    We have developed quality systems for manufacturing plants processing meat and deli meats, dairy plants, breeding and processing of insects for human consumption, pet food, bakeries and pastry shops, fish and seafood, restaurants, and Canadian food importers companies.


    A platform that will save time, paper, money and stress during audits and recurring tasks is currently being tested.


    Our satisfaction is based on our ability to properly answer all your questions.


    Before making a big decision that may change the future of your business, take a moment to talk to us.



    Cordially,


    Jean Ambengat, Microbiologist 

    Food Safety Specialist

    CEO, Aliments HACCP 

    Contact

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    Aliments HACCP

    CP 33 Repentigny QC , J6A5H7 CA

    1 (514) 588-9514

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