AgriForaging Compliance Services
@AgriForaging
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🔪 meat & food compliance: USDA, FDA, state 📐 facility design + HACCP 📊 labeling + nutrition ☎️ AskHACCP Hotline (nationwide)
New York, USA
Joined November 2010
Have you considered how changes in Listeria regulations could affect your small facility? Our new blog explores the latest shifts in enforcement. Stay ahead of the game! Read here: https://t.co/qv0QbluUcX
#FoodSafety #Compliance #Regulations #AskHACCP #Listeria
agriforaging.com
This article is part of the AskHACCP Listeria Series, focused on bringing real-world compliance guidance to retail and small processing environments. The next wave of enforcement is not about finding...
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Fermentation Kinetics vs Endpoints 🧫 Kinetics show how fast fermentation moves. Endpoints confirm where it must land for safety and quality. One guides decisions. The other proves the batch is ready. #FoodSafety #Fermentation #HACCP #AgriForaging
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Compliance isn’t about conformity. It’s about fluency. Knowing how to move between two worlds, the regulator’s and the maker’s, without losing your voice in either.
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FSIS has redefined the “Product of USA” rule. Starting 1/1/26, any U.S. origin claim must be backed by full documentation and traceability. We break down what this means for small + mid-sized producers in our latest post. Link: https://t.co/5pDkPGTzCq
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Every modern regulation has a shadow that reaches backward. Salt, smoke, and fermentation were the first control measures. HACCP just gave them names and critical limits.
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Smoke Application vs Smoke Flavoring 🔥 Both deliver smoke. One is a process, the other an ingredient. Application deposits phenols and antioxidants on the surface. Flavoring disperses in the product for controlled, consistent results. Same target, different science. #foodsafety
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Decades of tradition meet modern innovation at The Pickle Guys in the Lower East Side! Dive into our case study to learn about their journey and future plans. Read more: https://t.co/k0nNYkF32S
#ThePickleGuys #FoodBusiness
agriforaging.com
Client: The Pickle Guys Location: 357 Grand Street, NY, NY 10002 Pickle Guys Website: Pickle Guys Instagram: Pickle Guys Facebook: Pickle GuysTikTok: Pickle GuysThe Pickle Guys EvolutionThe Pickle...
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🦃✨ Thanks to the processors, butchers, fermenters, and makers who keep everyone’s tables stocked this time of year. If you need a quick check on a process, label, or food safety step during the rush, we’ve got you covered. Happy Thanksgiving!
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The cook isn’t the end of control. 🧫 Once the heat, cure, or dry step is done, your product becomes RTE ... and that’s when Listeria risk begins. Part 2 of the AskHACCP Listeria Series → Post Lethality Exposure: When Your Product Becomes RTE 🔗
agriforaging.com
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...
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🧂 Making cured meats for the holidays? Fermenting, drying, sealing, scaling? The AskHACCP Hotline is free and confidential help for small processors: HACCP, RTE, labeling, ROP, variances, and more. 📞 845 481 0820 🔗 https://t.co/X3Iayt3A9t
#AskHACCP #Charcuterie #FoodSafety
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Nitrate and Nitrite Curing vs Natural Curing (Celery Juice Powder) Both create cured color and safety, but through different chemical routes 🧂 Which method do you rely on in your work, conventional cure or natural cure? 🧂 #HACCP #foodsafety #charcuterie #fermentation
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Tradition endures when it learns how to speak the language of the present. A compliant label or process doesn’t erase heritage ➡️ it keeps it from disappearing.
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Attention small producers! 📢 The New Federal Funding Law has important implications for food safety. From inspection timelines to Listeria guidance, find out what you need to know: https://t.co/3peVDvN9Ho
#federalfunding #foodsafety #smallproducers #processors #agriforaging
agriforaging.com
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...
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Food safety didn’t begin in laboratories. It began around fires, cellars, and salt. Every modern control has an ancestor ➡️ a moment when someone learned what could go wrong and refused to let it happen again.
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Water Activity vs Moisture Content Both relate to how food holds water, but only one determines whether anything can live there 💧 Do you track moisture for texture, or water activity for safety? 💧 #AgriForaging #FoodScience #WaterActivity #MoistureContent #FoodSafety #HACCP
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What is exploding fermentation? 🤔 Discover the science behind it in our new blog! Uncover prevention tips and more. Read the full article here: https://t.co/8uC3fpf6aV
#FoodScience #Fermentation
agriforaging.com
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...
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Do you know if you need a USDA inspection to sell meat? We've got the details! Check out our blog for a deep dive into the regulations that matter. Read more: https://t.co/DvMg3ZQ5y9
#AskHACCP #FoodSafety #USDA #FSIS #Compliance #MeatProcessing #AgriForaging #FoodBusiness
agriforaging.com
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...
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Both wild and cultured yeast drive fermentation. One reflects place, the other precision. 🍞🍷 Wild yeast builds complexity through ecology. Cultured yeast brings control through design. Same target ➡️ active, stable fermentation. #foodsafety #fermentation #HACCP
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A spotless kitchen is not always a safe one. 🧫 Listeria survives in cold, wet corners that look clean but stay alive beneath. New on AskHACCP → Listeria in Retail Establishments: Why “Clean” Isn’t Always Safe. 🔗 https://t.co/LBtPBoWWaX
#AskHACCP #FoodSafety #Listeria #HACCP
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Not just HACCP. The AskHACCP Hotline helps with food safety plans, ROP, variances, licensing, labeling, inspection, and production questions. 📞 Call 845 481 0820 Or schedule a call ➡️ https://t.co/X3Iayt3A9t
#AskHACCP #FoodSafety #MeatProcessing #CottageFood #SmallFoodBiz
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