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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