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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

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’

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

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

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