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A basket of just-picked greens, a wheel of cheese still warm from the vat, bread fresh from the oven. A Note on the Term “Farm-to-Table”...

What Licenses You Actually Need Thinking about launching a butcher shop, café, market, or retail store?  Whether you are producing cured...

Dave and Melissa of Dave the Butcher, owners of Dave the Butcher located in Beacon, NY.

When the Inspector Meets the Ancestor: Why I Defend Old-World Food with New-World Compliance A Field Series by Nicole Day, AgriForaging...

Vacuum packaging and sous vide cooking are widely used to preserve food, extend shelf life, and streamline kitchen flow. But there is a...

Client: Tri-Corner F.E.E.D. (Food, Equity, Education, and Distribution) Location:  50 South Center Street, Millerton, NY 12546 Contact:...

Every stage of the food supply chain, from handling and transportation to storage, carries distinct risks that can impact the safety and...

Consumers are paying closer attention than ever to how animals are raised. Labels like “pasture-raised,” “grass-fed,” and “free-range”...

Sustainability in food production is no longer optional. For processors, sustainable facility design reduces environmental impact and...

Empowering Small Food Producers with Clarity, Compliance, and Confidence At AgriForaging Compliance Services, we are proud to offer a...

Designing a slaughterhouse means thinking ahead. Not just about construction, but about compliance, workflow, and the daily reality of...

Location(s) & Contact: Client:  AM-PM Farms Butchery & Market Addresses:   Fountain Inn, SC: 3085 Allen Bridge Road, Fountain Inn, SC...

When people think of HACCP (Hazard Analysis and Critical Control Points), meat is often the first thing that comes to mind. It’s required...

Metal fragments are one of the most overlooked hazards in bakery and flour milling operations. When they show up, the consequences can be...

A powerful tool for shelf-life extension, and one of the most tightly regulated. In the world of food safety and product stability, few...

How to Stay Aligned with Regulatory Requirements and Keep Operations Moving Forward Compliance is not just a formality. It is the...

When it comes to food safety, preparation isn’t just good practice — it’s required by law. Federal inspections from agencies like USDA,...

At AgriForaging Food Safety, we’re seeing more and more livestock producers interested in expanding into the pet food space — and for...

When people think about food safety, meat and poultry regulations often come to mind. However, food safety in non-meat processing —...

Location & Contact Client:  Moosehead Meats, an Amish-owned USDA-inspected slaughterhouse Location:  Smyrna, Maine Founders:  Conrad...