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Fermented foods are everywhere right now. Hot sauces, krauts, cured meats, vegetable ferments, kombucha, and hybrid products are moving quickly from farmers' markets into retail shelves. But fermented does not automatically mean shelf-stable. This is one of the most common points of confusion we see, especially among small and mid-sized producers scaling up production or expanding into wholesale. Many producers reading this have been fermenting their products the same way for

This article is part of the AskHACCP Listeria Series , focused on bringing real-world compliance guidance to retail and small processing environments. Sampling is not control. It is feedback. The AskHACCP Listeria Series So Far Each article in the AskHACCP Listeria Series is written for the people who build, clean, monitor, and teach every day. This includes processors, inspectors, and educators who work to protect food and tradition in real time. This next piece is for those

“Cured” is one of the most misused terms in food labeling. For producers, it often feels descriptive. For regulators, it is a process claim tied to specific chemistry, controls, and documentation. When the word appears on a label without support, it raises immediate concern during label review, inspection, or a complaint investigation. In regulatory terms, certain words on a label trigger deeper scrutiny because they imply a specific food safety function. This is especially t

FSIS Notice 01-26 Small Business Rights in FSIS Enforcement Letters Is Not New Law. It Is a Reminder. USDA Food Safety and Inspection Service FSIS Notice 01-26 does not introduce new regulations. It does not change HACCP requirements. It does not add new paperwork. The full notice can be read here: https://www.fsis.usda.gov/policy/fsis-notice/01-26 What it does is restate, very clearly, what inspectors are being asked to look for when they walk into an establishment. And that

2025 was not a year of spectacle. It was a year of structure. At AgriForaging Compliance Services, the work was steady, technical, and often quiet. That is how meaningful establishment design, compliance, and food safety work actually looks. Systems were built. Facilities moved from concept to paper to ground. Decisions were made that will shape operations, livelihoods, and product integrity for years to come. Much of this work happens quietly, in rooms where decisions are ma

Pathogen detection technology continues to advance across agriculture, processing, and retail food operations. New tools offer faster results and deeper insight into facility conditions. What has not changed is the foundation. Technology does not replace HACCP, regulatory requirements, or the core elements of a food safety system. This article is written for producers who want to understand where modern testing tools fit into food safety without losing sight of the basics. Th

This article is part of the AskHACCP Listeria Series , focused on bringing real-world compliance guidance to retail and small processing environments. The next wave of enforcement is not about finding positives. It is about finding patterns. The Shift in Focus Over the past decade, Listeria monocytogenes has reshaped how both USDA FSIS and FDA evaluate food safety systems. What began as a pathogen control issue has become a lens through which regulators assess a facility’s

This guidance is written for producers, processors, co-packers, and private label brands navigating the new FSIS requirements for voluntary U.S. origin claims. Published: December 2025 On March 18, 2024, FSIS issued a final rule redefining the use of voluntary U.S. origin claims on meat and poultry labels. While these claims remain voluntary, the standards for using them have changed. Beginning January 1, 2026, any establishment applying a U.S. origin claim will need records

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

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

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