The Food Systems Innovations Center (FSIC)assisted a local butcher (https://harvsbutchershop.com/)in meeting food safety standards, which involves a comprehensive approach to ensure compliance with regulatory requirements and maintaining high hygiene practices. The process begins with thoroughly assessing the butcher shop's current practices and identifying potential risk and non-compliance areas. This assistance includes evaluating the sourcing and handling of raw materials, storage conditions, temperature controls, and cleanliness of equipment and facilities. Training staff on proper hygiene practices, including handwashing, sanitization, and cross-contamination prevention, is crucial. Implementing a Hazard Analysis and Critical Control Points (HACCP) plan can help systematically identify and manage food safety risks. Regular inspections and audits ensure ongoing adherence to safety protocols. Providing resources such as checklists, guidelines, and access to food safety workshops can further support the butcher in maintaining a safe and compliant operation.