Hi! Looking to make and sell bacon. Had a few questions about the process: 1) if I cold smoke the bacon overnight at 70-90F, how do I get around food safety regulations? Do I have to have a special permit or haccp plan in place? 2) if I want to keep my meat out of the danger zone (41-140F), what's to prevent me from smoking my bacon in a refrigerated unit? For example, connecting a cold smoker to a tiny fridge so the bacon smokes around 35-40F ?