Our goal is to provide reliable, up-to-date resources that help you achieve and maintain compliance. Although we cannot guarantee the actions or findings of regulatory agencies, we are committed to supporting you with tools and expertise that meet professional and industry best practices.

No, our course is not accredited by the IHA. According to 9 CFR 417.7(b), requires that only an individual that has successfully completed a course of instruction in the application of the 7 HACCP Principles to Meat, Poultry, or Egg Processing, including a segment on the development of a HACCP plan for a specific product and on record review develops and reassesses the HACCP plan. FSIS does not evaluate, approve, or authorize specific courses. Therefore, it is not a requirement that the course you take needs to be accredited by any association.

Yes. We can help you build/ start a new USDA approved facility. Contact us for more information.

Yes. We provide training materials and can also conduct virtual or in-person (California only) training sessions. 

Validation = proving the system can work (science + data, at startup or when changes occur).

Verification = proving the system is working (ongoing checks and audits).

We offer both remote and on-site support. For on-site support outside of California, travel expenses may apply.

Our lead consultant is HACCP-certified and brings over 25 years of hands-on industry experience in HACCP, food safety, auditing, and regulatory compliance. Each member of our team contributes specialized industry expertise, combining practical experience with current knowledge of USDA, FDA, state, and local requirements.

The consultation is designed to understand your needs, answer initial questions, and guide you toward the right service option.

Your HACCP plan should be reassessed whenever you introduce a new product, change a process or ingredient, receive relevant audit findings, or make changes involving allergen-containing ingredients. It should also be reassessed at least annually, or as required by the applicable regulatory authority.

Yes. We help clients prepare for and respond to audits, inspections, recalls, and other regulatory matters involving USDA, FDA, state, and local authorities. We also provide audit-preparation and compliance support based on each client’s specific needs.

All client information is treated as confidential and is not shared with third parties without the client’s consent, except when disclosure is required by law.

No. Although HACCPDIY is based in California, we serve clients nationwide. Most services are available remotely by Zoom, phone, text, or email. In-person services are available in California, and on-site support outside California may be available when travel expenses are covered.

Our primary expertise is in USDA-regulated meat and poultry processing. We can also support other types of food businesses based on their products, processes, and regulatory requirements.