The Salt 11:12 am Thu October 3, 2013  How's The Sausage Made?
These Folks Really Want To Share The Knowledge  Brent Gentry of
Underground Meats rotates a coppa. Underground Meats is behind a
new project that aims to lower the barrier to entry for would-be
artisanal meat producers by making it easier for them to craft
food safety plans. Credit Emily Julka / Courtesy of Underground
Meats  Originally published on Thu October 3, 2013 12:45 pm
With the current bloom of artisanal small-batch producers across
the country, you'd think that all you need to start up a new
food business is a good idea and a lot of gumption. And for the
most part, that's true. But when it comes to artisanal producers
working with meat, you also need something else: a Hazards
Analysis and Critical Control Points plan. Or, if you will, a
HACCP.  A HACCP (pronounced, by those in the industry, as
HASSup) aims to accomplish the admirable goal of keeping our
food supply safe by planning out critical control points,
monitoring, hazard analysi