{"version":"1.0","provider_name":"National Sustainable Agriculture Coalition","provider_url":"https:\/\/sustainableagriculture.net","author_name":"Laura Zaks","author_url":"https:\/\/sustainableagriculture.net\/blog\/author\/lzaks\/","title":"Food Safety and Inspection Service (FSIS) Releases New Resources for Small Processors - National Sustainable Agriculture Coalition","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"LiAdoDrHSx\"><a href=\"https:\/\/sustainableagriculture.net\/blog\/food-safety-and-inspection-service-fsis-releases-new-resources-for-small-processors\/\">Food Safety and Inspection Service (FSIS) Releases New Resources for Small Processors<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/sustainableagriculture.net\/blog\/food-safety-and-inspection-service-fsis-releases-new-resources-for-small-processors\/embed\/#?secret=LiAdoDrHSx\" width=\"600\" height=\"338\" title=\"&#8220;Food Safety and Inspection Service (FSIS) Releases New Resources for Small Processors&#8221; &#8212; National Sustainable Agriculture Coalition\" data-secret=\"LiAdoDrHSx\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/sustainableagriculture.net\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/sustainableagriculture.net\/wp-content\/uploads\/2022\/03\/16-700x394.png","thumbnail_width":700,"thumbnail_height":394,"description":"In February 2022, USDA\u2019s Food Safety and Inspection Service\u2019s (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."}