In February 2022, USDA’s Food Safety and Inspection Service’s (FSIS) announced that their Hazard Analysis Critical Control Points (HACCP) Validation webpage was updated to include validation studies that can be used to support HACCP plans for fermented products, salt-cured products, and dried products. This was based on recommendations from a 2020 report addressing guidance, tools, outreach, and responsiveness to the needs of smaller-scale meat processors…. Read More →
National Sustainable Agriculture Coalition
Supporting the economic and environmental sustainability of agriculture, natural resources, and rural communities.