We Serve Food Manufacturers Across Texas
Whether you’re scaling a plant in Dallas, Houston, San Antonio, or El Paso, our HACCP plans meet both state and federal food safety regulations.
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Food & beverage manufacturing facilities -
Meat, poultry, fish, and seafood processors -
Bottling, canning, and packaging operations -
ROP and acidified food producers(vacuum sealing/sous vide) -
Sauce, condiment, juice, dairy, bakery, and spice manufacturers
Your HACCP Plan Includes:
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Fully customized HACCP plan—no templates - Built to meet Texas Food Establishment Rules (TFER)
- DSHS and local health department inspection readiness
- CCPs, flow diagrams, SOPs, hazard analysis, and documentation
- FDA, USDA, and FSMA/HARPC alignment as needed
- Fast turnaround with ongoing support and updates
10+ years serving beverage, sauce, and meat processors across Texas
In-depth knowledge of TFER–USDA/FSIS overlaps and FSMA compliance
Avoid audit delays—our plans pass health department inspections with no revisions
In-depth knowledge of TFER–USDA/FSIS overlaps and FSMA compliance
Avoid audit delays—our plans pass health department inspections with no revisions
Trusted by Texas Food Manufacturers
Built for
Texas Regulations
Texas Regulations
We ensure every HACCP plan complies with:
DSHS + TFER (Texas Food Establishment Rules)
Local food codes in Austin, Houston, Dallas, San Antonio
Specialized processes: vacuum sealing/ROP, acidified foods, fermentation, sous vide, smoking, curing
DSHS + TFER (Texas Food Establishment Rules)
Local food codes in Austin, Houston, Dallas, San Antonio
Specialized processes: vacuum sealing/ROP, acidified foods, fermentation, sous vide, smoking, curing
How It Works:
Simple 3-Step Process
Simple 3-Step Process
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Free ConsultationWe assess your production lines and compliance gaps -
Custom HACCP DevelopmentWe create your plan following TFER, FSMA, and USDA guidelines -
Delivery & Ongoing SupportReceive an inspection-ready HACCP plan fast, plus optional audits and staff training
FAQ's
HACCP (Hazard Analysis Critical Control Point) is a preventive food safety system—required in Texas for processes like vacuum sealing, smoking, sous vide, juice, and seafood production.
Yes, plans are aligned with FSMA (FDA Preventive Controls) and USDA/FSIS regulations when applicable.
Our Team
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