Food Production Safety & Compliance


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Understanding Safety For Food Production

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Getting Started

You are just a few simple steps away from delivering yoour branded products to consumer store shopping carts. Follow these steps.

Product Safety Testing
Product Packing Concept
Product Label Compliance
Launch Your Product Once Approved

Safety in Food Production

ServSafe® is required in most states for food producers and handlers with accredited certifications required by law for compliance

Learn about foodborne illness, how to prevent it and how to train employees in food sanitation. Choose from several online, classroom and language options. Earn nationally accredited food safety certification from the National Restaurant Association (required for most food establishments or processing handlers)


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In Partnership With

At TroyCoLIVE, we believe our clients success depends on their foundation and execution. We refer our clients to Food2Market for all professional and development of packaging, safety, and regulatory processes.

Product Testing

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Process For Food Production

The steps to creating your packaged product is broken down into stages to ensure you are aware of the danger zones for your product and how to ensure your customers safety when consuming your products

When it comes to product safety, we rely on professionals from Clemson's Food2Market program to guide our clients for success.

Food2Market is a Clemson Extension program designed to help food entrepreneurs through the many steps of food safety regulations that are necessary to prepare food products for sale.

 Our faculty and staff have extensive knowledge in food safety, food processing and packaging, and the federal and state regulations that are necessary in South Carolina to produce and market your products for sale. 



  1. pH (measure of acidity),
  2. water activity (a measure of water available to microorganisms)
  3. nutritional analyses (for nutrition label)
  4. gluten testing

If the food product has high sugar content, then a water activity test may also be required. These tests are also used to determine if a food product is classified as either an acid, acidified, or low-acid food.

Products that are classified as acidified and low acid require the processor to have a Better Process Control School certificate and registration of their facility and process with the Food and Drug Administration. This is a requirement of the FDA and must be done before registering the product with USDA.

Some baked goods and other food products may require testing (pH and/or water activity) to determine if the product is a potentially hazardous food.

Foods that are classified as potentially hazardous foods require refrigeration.

All food product testing results are written into a process control letter, which is required documentation to show proof of testing with the South Carolina Department of Agriculture. 

Nutritional analysis can also be performed on your product if you wish to have a nutrition facts panel on your label, however, this is not a requirement unless you are producing over 100,000 units per year or have over 100 employees.

Food products that have “gluten-free” claims on their label should have a gluten test done to ensure that the gluten levels in the product are below the gluten-free level of 20 parts per million.

Helpful Links

Contact Food2Market

Contact Food2Market for more information
about safe food production in SC.

Contact info

Adair Hoover

Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, gender, religion, national origin, disability, political beliefs, sexual orientation, gender identity, marital or family status and is an equal opportunity employer.

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