Control Point vs Critical Control Point (CCP) ⚠️ Both manage hazards, but only one actually controls food safety. Control points support good practice. CCPs have critical limits, monitoring, and corrective actions. Same target. Very different role. #FoodSafety #HACCP #CCP

The hardest part of HACCP isn’t the paperwork. It’s learning to see your process the way risk does.

Allergens can’t be cooked away; prevention is the only answer. Read our guide to practical allergen controls for food producers: wix.to/0IheoFl #FoodSafety #AllergenControl #FoodIndustry

March 12–13, 2026 | Concord, NH Join our Fundamentals of HACCP Meat & Poultry Training & Certification for a hands-on, 2-day course certified by the International HACCP Alliance! Register: agriforaging.com/nh-haccp #HACCP #FoodSafety #MeatProcessing #NHTraining #AgriForaging

Salt vs sugar for preservation ➡️ same goal, different physics. Salt removes water. Sugar binds it. Water activity tells the real story. #Salt #Sugar #Preservation #FoodSafety #HACCP #Agriforaging

On #InternationalDayOfWomenAndGirlsInScience, we recognize the women applying microbiology, chemistry, and data to real food systems, where decisions carry responsibility and real consequences. At AgriForaging, science is practiced, documented, and accountable. #FoodSafety

DRYING vs DEHYDRATION 🌬️ Both reduce water. Not the same. Drying = process control → Time, airflow & environment shape texture and flavor. Dehydration = endpoint control → Defined water activity targets ensure stability. Same goal. Different texture. Different compliance focus.

Saucisson. Talented clients. Charcuterie. Federal compliance. Federal inspection. Food safety. Fermentation. Water activity. Northeast.

February 16 is Innovation Day 💡 In food safety, innovation means smarter HACCP systems, stronger preventive controls, better environmental monitoring, and data-driven decisions that protect public health. #InnovationDay #FoodSafety #HACCP

Enforcement has tightened: inspectors want food safety plans that perform in practice. Read The 2026 Inspection Climate for what meat & poultry processors need to do now: wix.to/Wew3dFr #FoodSafety #MeatProcessing #Poultry #Compliance

HACCP turns process knowledge into documented control. Meat & Poultry HACCP Training March 12–13 | Concord, NH International HACCP Alliance certified Meets USDA FSIS requirements agriforaging.com/nh-haccp #HACCP #MeatProcessing

Redox potential vs Water Activity: Redox controls oxygen. Water activity controls usable moisture. Same goal: control microbes. Different environmental pressure. #HACCP #FoodSafety #FoodScience #Microbiology

🔪 Working with raw meat? Food safety is not optional. It is structural. 📞 AskHACCP Hotline 845 423 3227 🔗 agriforaging.com/ask-haccp Free. Confidential. For producers. #AskHACCP #MeatProcessing #FoodSafety

Nutrition Facts labels are not graphic design. 📊 They involve: 📏 RACC selection 🍽️ Serving size math 🔥 Calorie rounding 🥜 Allergen accuracy 📄 Claim compliance We created a practical checklist. Download it. Then let’s make your panel defensible. agriforaging.com/nutrition-fact…

🔬 National Science Day Food safety is applied science. pH. Water activity. Lethality. Environmental monitoring. Trend data. Not theory. Operational control. That is what protects public health. #NationalScienceDay #FoodSafety #HACCP

A clean label does not mean a compliant label. Under USDA inspection, alignment matters more than design. Our new AskHACCP guide breaks down required features, Nutrition Facts thresholds, and 9 CFR 412 submission triggers. Review before you print. wix.to/NCnaGcf

Women who build companies from the ground up. Women who lead regulated food systems. Women who design federally compliant facilities. Women who support and care for their families. All women. #InternationalWomensDay #FoodSafety #WomenInScience

RPs vs. CCPs: Know the difference. 🛡️ 🏠 PRPs (Prerequisite Programs) manage the environment: think sanitation & hygiene. They stabilize the foundation. 🎯 CCPs (Critical Control Points) target specific hazards at a process step. They protect the product. #FoodSafety #HACCP

A positive swab is not failure. It is information. 🧫 The real risk is not finding Listeria. It is misunderstanding what the result means. New AskHACCP post: Reading the Results – Interpreting Listeria Findings Without Panic: wix.to/EygX1IX #FoodSafety #HACCP

New case study: Shale Spring Meats...steps to move from custom to USDA-inspected processing: plant flow, HACCP, documentation & inspection readiness. Read here: wix.to/enpXGfW #MeatProcessing #FoodSafety #USDA #HACCP #CaseStudy