This month we consider a hazard analysis for a product in the Product with Secondary Inhibitors, Not Shelf Stable processing category. What is a Product with Secondary Inhibitors, Not Shelf Stable? If you do not know, you cannot conduct a hazard…
Food Rights News
Agritourism Law Primer
Like any other business, farm survival is best achieved by those who remain nimble and can adjust their business plans to accommodate the needs and desires of their customer base while generating more income for themselves. Agritourism is an excellent option to reach those goals and, fortunately, there are laws across the country that support…
A Raw Not Ground/Raw Ground Hazard Analysis
Last month we considered a slaughter hazard analysis. This month we will go a step further and consider a raw not ground and raw ground hazard analysis and flowchart. We start with the 9 CFR 417.2(a)(2) flow chart describing the process steps…
A Cottage Food Business Primer
As a potential cottage food entrepreneur, you must do your homework and understand your state and local rules before proceeding; however, there are some general principles you can expect to confront as you prepare recipes, product lists, and business plans. We aim to cover the basics here to help prepare you for what to expect…
A Slaughter Hazard Analysis
Over the last four months, we discussed Hazard Analysis and Critical Control Point (HACCP) terms, hazard analysis requirements, flowchart, and food safety hazards. Let’s put those discussions to work and conduct a 9 Code of Federal Regulations (CFR) 417.2(a) hazard analysis for livestock and poultry slaughter…