Nicole Day | AgriForaging Compliance Services
@agriforaging.bsky.social
founder @agriforaging
🧂 salt explorer
🔪 USDA, FDA, state compliance
📐 facility design + HACCP
📊 labeling + nutrition
☎️ AskHACCP Hotline (nationwide)
🔪 agriforaging.com
🧂 salt explorer
🔪 USDA, FDA, state compliance
📐 facility design + HACCP
📊 labeling + nutrition
☎️ AskHACCP Hotline (nationwide)
🔪 agriforaging.com
🧫 New testing tools do not replace HACCP. They reveal where your system needs attention.
Read more here: wix.to/bF7bzM0
Read more here: wix.to/bF7bzM0
Innovations in Pathogen Detection for Food Safety
Pathogen detection technology continues to advance across agriculture, processing, and retail food operations. New tools offer faster results and deeper insight into facility conditions. What has not ...
wix.to
December 19, 2025 at 11:47 AM
🧫 New testing tools do not replace HACCP. They reveal where your system needs attention.
Read more here: wix.to/bF7bzM0
Read more here: wix.to/bF7bzM0
Kinetics measure the rate of fermentation.
Endpoints measure the result.
Both matter for safe, stable, fully fermented food. 🧫
Endpoints measure the result.
Both matter for safe, stable, fully fermented food. 🧫
December 15, 2025 at 11:56 AM
Kinetics measure the rate of fermentation.
Endpoints measure the result.
Both matter for safe, stable, fully fermented food. 🧫
Endpoints measure the result.
Both matter for safe, stable, fully fermented food. 🧫
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.
December 13, 2025 at 12:35 PM
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.
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.
December 8, 2025 at 11:29 AM
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.
Scaling fermentation requires more than volume. It requires strong systems. Our work with The Pickle Guys reflects that.
Case study: wix.to/99K2AZQ
Case study: wix.to/99K2AZQ
Case Study: The Pickle Guys, Part 1
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 G...
wix.to
December 2, 2025 at 3:11 PM
Scaling fermentation requires more than volume. It requires strong systems. Our work with The Pickle Guys reflects that.
Case study: wix.to/99K2AZQ
Case study: wix.to/99K2AZQ
Food traditions evolve like microbial cultures. They adapt, respond, and stay alive through change. Regulation, at its best, is part of that ecology ➡️ not outside it.
November 25, 2025 at 10:34 PM
Food traditions evolve like microbial cultures. They adapt, respond, and stay alive through change. Regulation, at its best, is part of that ecology ➡️ not outside it.
Holiday production is picking up.
Need space to check your HACCP plan, clarify a validation, or run a food safety question by someone before things get busy?
📞 Call the AskHACCP Hotline
Free. Confidential. Built for producers. Nationwide.
🔗 agriforaging.com/ask-haccp
Need space to check your HACCP plan, clarify a validation, or run a food safety question by someone before things get busy?
📞 Call the AskHACCP Hotline
Free. Confidential. Built for producers. Nationwide.
🔗 agriforaging.com/ask-haccp
November 21, 2025 at 12:31 PM
Holiday production is picking up.
Need space to check your HACCP plan, clarify a validation, or run a food safety question by someone before things get busy?
📞 Call the AskHACCP Hotline
Free. Confidential. Built for producers. Nationwide.
🔗 agriforaging.com/ask-haccp
Need space to check your HACCP plan, clarify a validation, or run a food safety question by someone before things get busy?
📞 Call the AskHACCP Hotline
Free. Confidential. Built for producers. Nationwide.
🔗 agriforaging.com/ask-haccp
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.
November 18, 2025 at 9:06 PM
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.
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.
November 18, 2025 at 10:28 AM
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.
FDA and USDA are fully funded through 2026. FSMA 204 enforcement is delayed to July 2028, and Listeria guidance work slows for low-risk RTE foods.
Full analysis here: wix.to/DZQxwx3
Full analysis here: wix.to/DZQxwx3
What the New Federal Funding Law Means for Food Safety: A Practical Review for Small Producers and Processors
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 Ad...
wix.to
November 17, 2025 at 12:29 PM
FDA and USDA are fully funded through 2026. FSMA 204 enforcement is delayed to July 2028, and Listeria guidance work slows for low-risk RTE foods.
Full analysis here: wix.to/DZQxwx3
Full analysis here: wix.to/DZQxwx3
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.
November 15, 2025 at 11:28 PM
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.
Water Activity vs Moisture Content 💧
Moisture tells you how much water a food contains.
Water activity tells you whether anything can grow there.
Both shape texture, but only one defines safety.
Moisture tells you how much water a food contains.
Water activity tells you whether anything can grow there.
Both shape texture, but only one defines safety.
November 14, 2025 at 11:44 AM
Water Activity vs Moisture Content 💧
Moisture tells you how much water a food contains.
Water activity tells you whether anything can grow there.
Both shape texture, but only one defines safety.
Moisture tells you how much water a food contains.
Water activity tells you whether anything can grow there.
Both shape texture, but only one defines safety.
Food safety doesn’t belong to regulators. It belongs to the hands that make the food and the people who eat it.
November 13, 2025 at 7:06 PM
Food safety doesn’t belong to regulators. It belongs to the hands that make the food and the people who eat it.
Fermentation creates pressure — in every sense.
CO₂, containment, control.
💥 When venting fails, vessels rupture.
🧪 When monitoring lapses, compliance follows.
Fermentation is both biology and engineering — and the difference between safety and hazard is control.
Full brief here: ⬇️
CO₂, containment, control.
💥 When venting fails, vessels rupture.
🧪 When monitoring lapses, compliance follows.
Fermentation is both biology and engineering — and the difference between safety and hazard is control.
Full brief here: ⬇️
Exploding Fermentation: What It Is, Why It Happens, and How to Prevent It
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 para...
www.agriforaging.com
November 13, 2025 at 2:26 PM
Fermentation creates pressure — in every sense.
CO₂, containment, control.
💥 When venting fails, vessels rupture.
🧪 When monitoring lapses, compliance follows.
Fermentation is both biology and engineering — and the difference between safety and hazard is control.
Full brief here: ⬇️
CO₂, containment, control.
💥 When venting fails, vessels rupture.
🧪 When monitoring lapses, compliance follows.
Fermentation is both biology and engineering — and the difference between safety and hazard is control.
Full brief here: ⬇️
The first HACCP system was written for astronauts. The next generation is written by butchers, bakers, and cheesemakers who refuse to lose their roots.
November 10, 2025 at 11:47 AM
The first HACCP system was written for astronauts. The next generation is written by butchers, bakers, and cheesemakers who refuse to lose their roots.
Where does your yeast come from? 🧫
Wild yeast travels on air, fruit, and grain. Cultured yeast arrives ready to perform. Both build safety and flavor through fermentation ➡️ one guided by place, the other by design.
Wild yeast travels on air, fruit, and grain. Cultured yeast arrives ready to perform. Both build safety and flavor through fermentation ➡️ one guided by place, the other by design.
November 4, 2025 at 12:33 PM
Where does your yeast come from? 🧫
Wild yeast travels on air, fruit, and grain. Cultured yeast arrives ready to perform. Both build safety and flavor through fermentation ➡️ one guided by place, the other by design.
Wild yeast travels on air, fruit, and grain. Cultured yeast arrives ready to perform. Both build safety and flavor through fermentation ➡️ one guided by place, the other by design.
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.
🔗 wix.to/99kmtfz
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.
🔗 wix.to/99kmtfz
November 3, 2025 at 9:29 PM
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.
🔗 wix.to/99kmtfz
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.
🔗 wix.to/99kmtfz
Not just meat 🥕🥩🧄
The AskHACCP Hotline helps all food producers with food safety plans, licensing, ROP 🧊, acidification 🫙, labeling 🏷️, and more.
📞 845 481 0820 🔗 agriforaging.com/ask-haccp
The AskHACCP Hotline helps all food producers with food safety plans, licensing, ROP 🧊, acidification 🫙, labeling 🏷️, and more.
📞 845 481 0820 🔗 agriforaging.com/ask-haccp
October 30, 2025 at 11:28 AM
Not just meat 🥕🥩🧄
The AskHACCP Hotline helps all food producers with food safety plans, licensing, ROP 🧊, acidification 🫙, labeling 🏷️, and more.
📞 845 481 0820 🔗 agriforaging.com/ask-haccp
The AskHACCP Hotline helps all food producers with food safety plans, licensing, ROP 🧊, acidification 🫙, labeling 🏷️, and more.
📞 845 481 0820 🔗 agriforaging.com/ask-haccp
Both spark transformation ➡️ but one begins with a known strain and the other with an ecosystem.
🧫 Starter Cultures = control + consistency.
🌾 Wild Fermentation = character + complexity.
Same target: safe, flavorful, acidified food.
🧫 Starter Cultures = control + consistency.
🌾 Wild Fermentation = character + complexity.
Same target: safe, flavorful, acidified food.
October 28, 2025 at 11:23 AM
Both spark transformation ➡️ but one begins with a known strain and the other with an ecosystem.
🧫 Starter Cultures = control + consistency.
🌾 Wild Fermentation = character + complexity.
Same target: safe, flavorful, acidified food.
🧫 Starter Cultures = control + consistency.
🌾 Wild Fermentation = character + complexity.
Same target: safe, flavorful, acidified food.
Coppa Butchery | Liberty Lake, WA
Steve and the team turned craft into a system you can trust.
Map the work. Lock the controls. Walk the product path.
Result: food safety, faster reviews, and records that read the same on the floor and in the folder.
🐷🥩📋 wix.to/fNE3iiq
Steve and the team turned craft into a system you can trust.
Map the work. Lock the controls. Walk the product path.
Result: food safety, faster reviews, and records that read the same on the floor and in the folder.
🐷🥩📋 wix.to/fNE3iiq
Case Study: Coppa Butchery and AgriForaging Compliance Services
Client: Coppa Butchery Location: 21724 E Mission Ave, Liberty Lake, WA 99019Contact: info@coppabutchery.comWebsite: https://www.coppabutchery.com/Coppa Butchery Today and What ChangedScope Coppa Butch...
wix.to
October 27, 2025 at 11:17 AM
Coppa Butchery | Liberty Lake, WA
Steve and the team turned craft into a system you can trust.
Map the work. Lock the controls. Walk the product path.
Result: food safety, faster reviews, and records that read the same on the floor and in the folder.
🐷🥩📋 wix.to/fNE3iiq
Steve and the team turned craft into a system you can trust.
Map the work. Lock the controls. Walk the product path.
Result: food safety, faster reviews, and records that read the same on the floor and in the folder.
🐷🥩📋 wix.to/fNE3iiq
You’ve mastered the meat. Now comes the compliance.
The AskHACCP Hotline helps small producers navigate USDA and FDA food safety requirements for cured, fermented, smoked, or RTE meat products.
Free. Confidential. Rooted in real experience.
agriforaging.com/ask-haccp
The AskHACCP Hotline helps small producers navigate USDA and FDA food safety requirements for cured, fermented, smoked, or RTE meat products.
Free. Confidential. Rooted in real experience.
agriforaging.com/ask-haccp
August 7, 2025 at 11:42 AM
You’ve mastered the meat. Now comes the compliance.
The AskHACCP Hotline helps small producers navigate USDA and FDA food safety requirements for cured, fermented, smoked, or RTE meat products.
Free. Confidential. Rooted in real experience.
agriforaging.com/ask-haccp
The AskHACCP Hotline helps small producers navigate USDA and FDA food safety requirements for cured, fermented, smoked, or RTE meat products.
Free. Confidential. Rooted in real experience.
agriforaging.com/ask-haccp
Some foods disappear not because they were unsafe,
but because they couldn’t be explained in time.
I wrote about what gets lost when regulation demands translation,
and what I choose to hold in its place.
Salt, Smoke, and Paperwork
www.agriforaging.com/post/salt-sm...
but because they couldn’t be explained in time.
I wrote about what gets lost when regulation demands translation,
and what I choose to hold in its place.
Salt, Smoke, and Paperwork
www.agriforaging.com/post/salt-sm...
Salt, Smoke, and Paperwork
When the Inspector Meets the Ancestor: Why I Defend Old-World Food with New-World ComplianceThe inspector asked about log reductions.The producer looked down at the table.We both knew what was being a...
www.agriforaging.com
July 26, 2025 at 12:44 PM
Some foods disappear not because they were unsafe,
but because they couldn’t be explained in time.
I wrote about what gets lost when regulation demands translation,
and what I choose to hold in its place.
Salt, Smoke, and Paperwork
www.agriforaging.com/post/salt-sm...
but because they couldn’t be explained in time.
I wrote about what gets lost when regulation demands translation,
and what I choose to hold in its place.
Salt, Smoke, and Paperwork
www.agriforaging.com/post/salt-sm...
If you’re vacuum sealing food or cooking sous vide and holding it longer than 48 hours, even cold, you’re likely in regulated territory.
We just posted a clear breakdown of when a HACCP Plan and variance are required.
Read it here 👉 wix.to/fpnDjXO
We just posted a clear breakdown of when a HACCP Plan and variance are required.
Read it here 👉 wix.to/fpnDjXO
AskHACCP: ROP + Sous Vide: What Triggers a Variance (and When You Need a HACCP Plan)
Vacuum packaging and sous vide cooking are widely used to preserve food, extend shelf life, and streamline kitchen flow. But there is a clear point where these techniques move from standard kitchen us...
wix.to
July 21, 2025 at 1:26 AM
If you’re vacuum sealing food or cooking sous vide and holding it longer than 48 hours, even cold, you’re likely in regulated territory.
We just posted a clear breakdown of when a HACCP Plan and variance are required.
Read it here 👉 wix.to/fpnDjXO
We just posted a clear breakdown of when a HACCP Plan and variance are required.
Read it here 👉 wix.to/fpnDjXO
Yes you have to list sesame.
It’s the ninth major allergen now.
We didn’t make the rules. We just don’t want you fined.
🔎 The full list:
• Milk
• Eggs
• Fish
• Crustacean shellfish
• Tree nuts
• Peanuts
• Wheat
• Soybeans
• Sesame
Label like someone’s life depends on it. Because it might.
It’s the ninth major allergen now.
We didn’t make the rules. We just don’t want you fined.
🔎 The full list:
• Milk
• Eggs
• Fish
• Crustacean shellfish
• Tree nuts
• Peanuts
• Wheat
• Soybeans
• Sesame
Label like someone’s life depends on it. Because it might.
June 27, 2025 at 6:24 PM
Yes you have to list sesame.
It’s the ninth major allergen now.
We didn’t make the rules. We just don’t want you fined.
🔎 The full list:
• Milk
• Eggs
• Fish
• Crustacean shellfish
• Tree nuts
• Peanuts
• Wheat
• Soybeans
• Sesame
Label like someone’s life depends on it. Because it might.
It’s the ninth major allergen now.
We didn’t make the rules. We just don’t want you fined.
🔎 The full list:
• Milk
• Eggs
• Fish
• Crustacean shellfish
• Tree nuts
• Peanuts
• Wheat
• Soybeans
• Sesame
Label like someone’s life depends on it. Because it might.
Labels like “grass-fed” and “pasture-raised” carry weight with consumers and with FSIS.
Using them takes documentation, not just good intent.
Our latest AskHACCP post breaks it down.
👉 wix.to/ZsnhcPk
Using them takes documentation, not just good intent.
Our latest AskHACCP post breaks it down.
👉 wix.to/ZsnhcPk
AskHACCP: USDA Labeling Rules – What It Takes to Use ‘Pasture-Raised,’ ‘Grass-Fed,’ and ‘Free-Range’
Consumers are paying closer attention than ever to how animals are raised. Labels like “pasture-raised,” “grass-fed,” and “free-range” influence purchasing decisions and build brand identity. But unde...
wix.to
June 21, 2025 at 3:23 PM
Labels like “grass-fed” and “pasture-raised” carry weight with consumers and with FSIS.
Using them takes documentation, not just good intent.
Our latest AskHACCP post breaks it down.
👉 wix.to/ZsnhcPk
Using them takes documentation, not just good intent.
Our latest AskHACCP post breaks it down.
👉 wix.to/ZsnhcPk