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Client:  The Pickle Guys Location:  357 Grand Street, NY, NY 10002 Pickle Guys Website: Pickle Guys Instagram: Pickle Guys Facebook: Pickle Guys TikTok: Pickle Guys The Pickle Guys Evolution The Pickle Guys  have been part of the Lower East Side’s food landscape for decades. Their barrels, brines, and fermentation work reflect a tradition carried across generations. As production needs increased and the company prepared for a larger facility, AgriForaging Compliance Services

This article is part of the AskHACCP Listeria Series , focused on bringing real-world compliance guidance to retail and small processing environments. The greatest risk begins when the heat turns off. The Moment After the Kill Step The most dangerous point in production often begins when the cooking or curing is finished. A validated lethality step may eliminate pathogens, but once the product leaves that controlled environment, it is open again to contamination. This is the

A grounded summary of how the new federal funding law affects inspections, traceability, and food safety expectations for small producers and processors. Federal operations at both the Food and Drug Administration and the US Department of Agriculture have been fully restored through September 30, 2026. For many producers, recent uncertainty has affected inspection timelines, grant cycles, facility builds, and food safety plan development. The new funding law includes provisio

Fermentation remains one of the oldest and most reliable methods of food preservation. It has always relied on observation and restraint. Today, those same principles are measured through defined parameters and documented under modern food safety systems. It depends on controlled microbial activity that transforms sugars into acids, gases, and alcohols. When properly managed, this process lowers water activity, stabilizes food, and develops characteristic flavor and texture.

If you raise livestock, process meat, or are opening a butcher shop, one of the most common questions we hear is: “Do I need a USDA inspection to sell meat?” The answer depends entirely on where and how  you plan to sell. Understanding the difference between custom processing, exemptions, and a USDA Grant of Inspection  determines what you can legally sell and to whom. 1. What Is a USDA Grant of Inspection? A Grant of Inspection  is formal authorization from the USDA Food Saf

Listeria survives where water, cold, and time meet, even in spotless spaces. This article is part of the AskHACCP Listeria Series , focused on bringing real-world compliance guidance to retail and small processing environments. Walk into most retail food spaces and you will see surfaces that shine, mops that smell like sanitizer, and drains that run clear. But Listeria monocytogenes does not care about appearances. It survives in cold, wet environments and hides in the place

Client:  Coppa Butchery Location:  21724 E Mission Ave, Liberty Lake, WA 99019 Contact:   info@coppabutchery.com Website:   https://www.coppabutchery.com/ With over a decade of experience in the restaurant industry, Steve’s developed a deep appreciation for quality ingredients and the art of preparing food. Over time, his passion grew specifically for butchery, drawn by the craftsmanship and tradition involved in working with meat. This passion ultimately led him to open Copp

You’ve built a loyal following selling jams at the farmers market, granola at pop-ups, or breads from your home kitchen. Now you’re eyeing bigger goals like selling online, moving into wholesale, or testing new recipes. Before you take that next step, it’s important to understand when your “cottage food” operation becomes a commercial food business . Fast Definitions Cottage Food : Low-risk foods (like baked goods, jams, and candies) made in a home kitchen  under your state’

A food safety audit tests one thing above all else: whether your written system and your daily practice match. Strong audits protect the customer, protect your brand, and keep your operation running without disruption. Why Routine Food Safety Audits Matter A food safety audit is a structured review of your facility, products, and records against the rule set that applies to you. That may include 21 CFR 117 for preventive controls, 9 CFR 416 and 417 for USDA establishments, an

Launching a food product is exciting. Regulatory work is not. Nutritional food labeling sits at the center of both. If you want retail...

Cheese counters and salumeria programs can distinguish specialty retailers, but they operate in a highly regulated space. Licensing...

Food recalls don’t just make headlines — they cost businesses millions of dollars each year in lost product, penalties, and consumer...

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”...