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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...

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...

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...

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,...