Low Acid Canned Food and Acidified Foods

Current Topics for the Food Industry

Food and beverage manufacturers often find themselves working in the low acid or acidified food space. But what does this mean from a regulatory and food safety perspective? Our webinar delves into the latest challenges confronting low acid and acidified food manufacturing and provides valuable insights that will help Processing Authorities understand and comply with FDA regulations found in 21 CFR 113 and 21 CFR 114 for processing, handling, and labeling of these products.

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What Are the Main Hazards in Low-Acid and Acidified Foods?

The main hazard in these foods is Clostridium botulinum, which is a bacterial pathogen that produces one of the most potent toxins known to humans. Therefore, these products must be developed with specific formulation characteristics.

What Are Acidified Foods?

Acidified foods are foods with water activity greater than 0.85 that contain low acid ingredients (pH above 4.6) mixed with acid ingredients (pH below 4.6), or acids, to achieve a finished product equilibrium pH of 4.6. Examples of acidified foods include:

• Pickles
• Salsa
• Salad dressings

What Regulations Govern Low-Acid and Acidified Food Manufacturers in the US?

The main regulations covering these manufacturers are Title 21 of the Code of Federal Regulation (CFR), Part 113 for thermally processed low acid foods, and 21 CFR 114 for acidified foods.

What Will I Learn in This Webinar?

This webinar highlights the regulatory landscape for low acid canned food and acidified food manufacturers. Compliance with these regulations is crucial for ensuring product safety. You’ll learn:

• Safety Considerations and Process Controls that influence thermal processing, container closure integrity, equipment sanitation, and best practices for monitoring and controlling critical factors for product safety.
• Recordkeeping and Documentation Necessities, both of which play a crucial role in regulatory compliance and traceability.
• Emerging Trends and Future Outlook, including advancements in processing technology, packaging innovations, and the growing consumer demand for safe and convenient food products.

This comprehensive overview of regulatory requirements pertaining to low acid and acidified foods will provide a deeper understanding of both the challenges and best practices associated with these products. Viewers will gain insights that will help them to make informed decisions and ensure the safety and quality of their food offerings.