Manufacture of Acidified Canned Foods
Process Authorities, Training and Scheduled Process Development - Acidified Foods
Helpful Resources
Development of resources for Acidified Food Processors supported by
USDA-NIFA project # 2011-51110-31019
Food Safety
Rules & Regulations
- Manufacturer Requirement Checklist
- Process Authority Directory
- Food Processing Regulations (ATCP70)
- FDA Regulations - Acidified Foods
- NEW Guidelines for Industry (FDA, 2010)
- WI Local Food Marketing Guide
Temperature Measurement
- Thermometer Calibration
- Calibration Log (sample) (Word | PDF)
pH Measurement
- Measuring pH of Acidified Foods
- pH Meter Calibration Log (Word | PDF)
- Hanna pH meter
- Benchtop pH meter
- How to Measure pH of Liquid and Solid Foods
- Testing Labs in Wisconsin
Scheduled Process & Production Log
- Role of a Process Authority letter
- Request Form (template)
- Batch Log (sample)
Labeling your Food Product
- Packaged Food Labeling Guidance (DATCP)
- Retail Labeling Requirements (DATCP)
- FDA Guidance for Industry: A Food Labeling Guide
- Small Business Exemptions for Nutrition Labeling
FDA Filing & Supporting Documents
- FDA Food Processing Plant Establishment Registration
- FDA Filing for Scheduled Processes (online)
- FDA Filing (paper)
- Heating of Products with pH 4.1 or Below
- Heating of Products with pH 4.1 to 4.6
- Cold fill of Products with pH 3.3 or Below
- Cold fill of Products with pH 3.8 or Below
- Food Facility Registration under the FDA Bioterrorism Act
Recall Plan
- How to Conduct a Voluntary Food Recall (DATCP)
- Wickford Salsa, Inc. (sample Recall Plan) (Word | PDF)
- Model Press Release
- FDA Guidance - Recalls
Storage & Sanitation
- Washing and Sanitizing Food Contact Surfaces (DATCP)
- Food Production Sanitation Log (sample) (Word | PDF)