Category Archives: Food Safety

Recordkeeping

Know this: When it comes to food safety, if you didn’t write it down, it didn’t happen. And frankly, if you don’t write it down the way the USDA/FDA wants you to write it, you will get written up for … Continue reading

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Welcome to the Salt Cured Pig food safety blog!

This is where we thread the needle between old school pork production, and new school food safety. Here’s where we talk HACCP (Hazard Analysis for Critical Control Points), sanitation, good manufacturing practices, and traditional production. We are going to talk … Continue reading

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