When people think about food safety, meat and poultry regulations often come to mind. However, food safety in non-meat processing — including dairy, produce, baked goods, fermentation, and packaged products — is just as critical. Whether working with raw ingredients or prepared foods, strict safety standards are essential for regulatory compliance, product integrity, and consumer protection.
At AgriForaging Food Safety, we help food producers navigate complex safety regulations while maintaining high production standards. This blog explores key safety considerations in non-meat food processing, common hazards, and how businesses can stay ahead of regulatory requirements.
Understanding Food Safety Risks in Non-Meat Processing
Non-meat food products—including fresh produce, dairy, baked goods, and packaged foods—can pose significant safety risks if handled improperly. Some of the most common hazards include:
Microbial Contamination – Bacteria like Salmonella, Listeria monocytogenes, and E. coli can thrive in improperly handled dairy, fresh produce, and dry goods.
Allergen Cross-Contact – Cross-contamination from allergens can put consumers at risk of severe reactions. The FDA recognizes 9 major allergens:
Milk
Eggs
Fish (e.g., bass, flounder, cod)
Crustacean shellfish (e.g., crab, lobster, shrimp)
Tree nuts (e.g., almonds, walnuts, pecans)
Peanuts
Wheat
Soybeans
Sesame (added in 2023 as a major allergen)
Chemical Contamination – Residual pesticides, cleaning chemicals, and packaging materials can introduce harmful substances into food products.
Physical Hazards – Foreign objects such as metal, plastic, or glass fragments can inadvertently end up in food during processing and packaging.
A strong food safety program—built on sanitation, process monitoring, and regulatory compliance—helps reduce these risks.
Key Food Safety Practices for Non-Meat Processing
1. Good Manufacturing Practices (GMPs)
GMPs serve as the foundation of food safety for all processing facilities. These practices include:
✔️ Proper handwashing and protective clothing for employees ✔️ Routine cleaning and sanitation of equipment and surfaces ✔️ Pest control and environmental monitoring ✔️ Correct storage and handling of raw ingredients
2. Hazard Analysis and Critical Control Points (HACCP)
HACCP is a proactive approach to food safety that helps identify and control hazards before they pose a risk. In non-meat processing, HACCP plans should include:
✔️ Proper cooking, cooling, and storage temperatures for dairy and baked goods ✔️ Prevention of cross-contamination in facilities handling multiple food products ✔️ Allergen management strategies, such as dedicated processing lines and cleaning protocols to prevent exposure to the 9 major allergens
3. Food Allergen Control
Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), manufacturers must properly label products containing 9 major allergens. To prevent cross-contact, facilities should:
✔️ Use dedicated equipment for allergen-containing products (e.g., separate utensils for peanut- or sesame-containing items)
✔️ Implement thorough cleaning and sanitation procedures to remove allergen residues between production runs ✔️ Train staff on allergen awareness and handling to prevent accidental contamination
4. Sanitation Standard Operating Procedures (SSOPs)
SSOPs outline cleaning and sanitation protocols to prevent microbial contamination. Effective SSOPs should include:
✔️ Routine microbial testing to monitor contamination risks ✔️ Validation of sanitation procedures for equipment and surfaces ✔️ Strict cleaning schedules for all processing areas
5. Regulatory Compliance and FSMA Requirements
Non-meat processors must comply with the Food Safety Modernization Act (FSMA), emphasizing preventive controls rather than reactive measures. FSMA requires food processors to:
✔️ Conduct hazard analyses and implement risk-based preventive controls ✔️ Maintain detailed records of food safety protocols ✔️ Follow traceability requirements to identify and recall contaminated products if necessary quickly
Client Example: Strengthening Food Safety for a Small-Batch Bakery
Challenge:
A small-batch artisanal bakery in upstate New York contacted AgriForaging Food Safety after a state inspection flagged issues with their allergen control procedures and environmental monitoring. Specializing in sourdough bread, pastries, and gluten-free options, the bakery struggled with cross-contact risks between regular and gluten-free production lines while trying to meet NYS Department of Ag & Markets (NYSDAM) compliance requirements.
Our Approach:
✔️ HACCP Plan Development – We created a customized HACCP plan addressing biological, chemical, and physical hazards. ✔️ Allergen Control Program – We implemented dedicated production scheduling and validated cleaning protocols to reduce cross-contact risks between wheat-based and gluten-free products. The bakery also worked to separate milk, egg, tree nut, peanut, and sesame ingredients from allergen-free production lines. ✔️ Environmental Monitoring Program – We guided them through swab testing and microbial monitoring to detect potential contamination hotspots. ✔️ NYSDAM (FSMA) Compliance and Documentation – We provided training on recordkeeping and traceability, helping them track ingredients and respond swiftly to recalls.
Results:
✅ The bakery passed its follow-up inspection with no violations. ✅ Their improved allergen control and sanitation program reduced cross-contact risks, strengthening consumer trust. ✅ They expanded their wholesale accounts as their compliance improvements met distributor requirements.
This example highlights how tailored food safety strategies help businesses stay compliant and unlock new opportunities.
Strengthening Food Safety with AgriForaging Food Safety
Navigating food safety regulations can be complex, especially for small and mid-sized food producers. AgriForaging Food Safety supports businesses in meeting FSMA, HACCP, and GMP requirements, helping them develop strong food safety programs tailored to their needs.
A proactive approach to food safety minimizes risks, protects product integrity, and builds consumer trust. Whether you're producing dairy, baked goods, or ready-to-eat meals, our team provides customized solutions to keep your operation compliant and running smoothly.
Need Food Safety Guidance?
Contact AgriForaging Food Safety today to learn how we can help you strengthen your food safety program and compliance strategy.
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