Dr Faour-Klingbeil was engaged by Zya Enzymes Ltd, a UK-based food-tech company developing a novel enzyme ingredient, , to review and assess the company’s HACCP plan. The engagement involved a systematic evaluation of the HACCP plan against Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), covering the hazard analysis, the determination of critical control points, critical limits, monitoring, corrective actions, verification and documentation. Particular attention was given to the hazards specific to enzyme production and the handling of a novel ingredient. As Zya is preparing to access the U.S. market, the assessment also considered the plan’s readiness to meet the requirements of a Food Safety Plan under the FDA’s 21 CFR Part 117, the FSMA Preventive Controls for Human Food rule. This included the identification of process, allergen, sanitation and supply-chain preventive controls, the recall plan, and the associated monitoring, corrective action, verification and recordkeeping requirements. Particular attention was given to the hazards specific to enzyme production and the handling of a novel ingredient. DFK delivered a detailed assessment report setting out areas for improvement, each supported by technical and regulatory justification and practical recommendations, giving Zya’s team a clear basis for strengthening its HACCP and Food Safety Plan. This project reflects DFK’s continued work with innovative and novel food companies, helping them build robust, science-based food safety systems as they move toward commercialisation. Interested in a HACCP plan review or food safety plan support for your novel ingredient? Contact us for a free consultation.