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Choose your pricing plan

  • FDA/USDA-Compliant Nutrition Label

    175$
    Includes nutrition facts panel, ingredient list, and allergen declaration.
     
    • Federally Approved Nutrition Labels
    • Comprehensive Nutrient & Ingredient Analysis
    • Ingredient & Allergen Declarations
    • Customizable Label Formats
  • Single Ingredient Nutrition Label

    50$
    Includes nutrition facts panel, ingredient list, and allergen declaration.
     
    • Federally Approved Nutrition Labels
    • Comprehensive Nutrient & Ingredient Analysis
    • Ingredient & Allergen Declarations
    • Customizable Label Formats
  • ROP HACCP Plan

    3,750$
    This package includes the complete development, submittal, and approval support for a Department of Health-compliant Reduced Oxygen Packaging (ROP) HACCP Plan.
     
    • For cold holding, vacuum packaging, MAP, or Cook-Chill
    • HACCP Plan Development
    • Submission to the State/Local Department of Health
    • Regulatory correspondence and approval follow-up
    • Client access to our secure online project workspace
    • Communication, document sharing, and progress tracking
  • ROP + Sous Vide HACCP Plan

    4,750$
    All-inclusive package provides a dual-scope HACCP Plan covering both ROP and Sous Vide processes. Developed in compliance with state food code requirements.
     
    • Includes time-temperature controls, critical limits
    • Plus, required documents, full support for regulatory review
    • Dual HACCP Plan (ROP + Sous Vide)
    • Submission to the State/Local Department of Health
    • Regulatory correspondence and approval follow-up
    • Client access to our secure online project workspace
    • Includes communication, document sharing, and progress track
  • New Hampshire HACCP Certification

    199$
    Certified by the International HACCP Alliance. This course meets the federal training requirements established by USDA FSIS (9 CFR 417.7) for HACCP plan development and reassessment.
     
    • A working knowledge of the seven principles of HACCP.
    • Foundational skills to develop a compliant written HACCP pla
    • Practical experience through hands-on breakout sessions and
    • Confidence in validation, recordkeeping, and inspection read
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