Acidified and Low-Acid Food Regulatory Requirements
Under U.S. regulations for hermetically sealed foods, a low-acid food means any food, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity (aw) greater than 0.85. Acidified foods are low-acid foods to which acid(s) or acid food(s) are added and which have a finished equilibrium pH of 4.6 or below and a water activity (aw) greater than 0.85.
Acid foods, those with a naturally occurring pH less than 4.6, are exempt from U.S. canning regulations. Jams, jellies, preserves, carbonated water, and soft drinks are also exempt.
Low acid foods include canned corn, green beans, mushrooms, potatoes, and most other vegetables. Acidified foods, sometimes called "pickled foods", include many types of sauces, dressings, salsas, and pickles. Acid foods include many types of processed fruits or fruit mixtures including peaches, plums, apples and apple sauce, and tomatoes that are naturally acidic (pH less than 4.6).
in Pennsylvania, commercial manufacturers of shelf-stable acidified and low-acid foods are subject to both state and federal regulations. Only home-based food businesses, termed Limited Food Establishments, are exempt from federal canning regulations.
Pennsylvania Regulations
Producers of shelf-stable Acid, Acidified, and/or Low Acid Canned Foods (LACF) must apply for a Food Establishment Registration with the Pennsylvania Department of Agriculture (PDA) and submit to an inspection of the processing facility. PDA has a comprehensive description of acidified and low-acid canning regulatory requirements on their website. Canning regulations that strictly apply to home-style kitchen food processing are described in this Limited Food Establishments article from Penn State Extension.
Federal Regulations
In addition to complying with general sanitation standards established as Good Manufacturing Practices (GMP) Part 117 Part B, processors of acidified or low-acid foods packaged in hermetically sealed containers that are offered for interstate commerce must also meet Food and Drug Administration (FDA) requirements issued in the U.S. Code of Federal Regulations. These are in Part 114 for acidified foods or in Part 113 for thermally processed low acid foods. For both types of foods, Part 108 - emergency permit control - also applies.
These regulations include requirements to register with the U.S. Food and Drug Administration and file a scheduled process through a process authority. The operation must be under the supervision of a qualified individual who has attended one of the many Better Process Control Schools held throughout the country or equivalent. The BPCS course is offered by Penn State University each spring. Information on the course and instructions for registering are available at the "Better Process Control School" workshop.
Important links
Pennsylvania
Pennsylvania Department of Agriculture website on Commercial Food Establishment regulations and registration.
Federal
Current Good Manufacturing Practice (GMP) 21 CFR Part 117 Subpart B from the Government Publishing Office. Use this Checklist from the PA Department of Agriculture to evaluate the extent to which your facility is in compliance with GMPs.
FDA Acidified and Low-Acid Canned Foods Guidance Documents and Regulatory Information
Complete text of canning regulations from the Electronic Code of Federal Regulations.
Acidified Foods Regulation (21 CFR 114)Â Â
Emergency Permit Control (21 CFR 108)Â
Association of Food and Drug Officials (AFDO) list of Food Processing Authorities.
Penn State Better Process Control School information and registration site (Check for next offering).
