LOW SUGAR *Products containing artificial fruit jams sweeteners must have pH No inspected facility required, and jellies tested in a laboratory. but recipe (which had its pH (shelf stable) Varies tested) must be followed pH <4.0 exactly. pH between 4.0 and 4.6 Varies Must be made in inspected facility; pH of every batch must be tested with a pH meter and records kept pH > 4.6 Pepper jelly, tomato jelly Acidified or Low acid food; BPCS, process review and inspected facility required Jellies made *these products must be with juice tested in a laboratory for pH (shelf stable) and water activity (aw) Varies Inspected facility not required pH <4.0 If pH >4.0: also test water activity (aw) Inspected facility not required, but recipe and process tested aw <0.80 Varies must be followed exactly. aw between 0.80 and Varies Manufacture in inspected 0.85 facility; monitor aw aw >0.85 Varies Low acid/acidified food; inspected facility, BPCS, process review Low water Foods with water activity(aw) Chocolate sauce (sold Monitor aw. NO process activity foods <0.85 shelf stable) review; Manufacture in (shelf stable) inspected facility Canned Carbonated or alcoholic Beer, soda NO process review; inspected beverages beverages facility; for alcohol, follow MO Dept of Public Safety regulations What is a process review? A recognized process authority will do a careful evaluation of your product formulation, processing steps, and the safety characteristics of your product. They will then provide a “scheduled process” for the product which includes the product formulation, critical control points, processing steps, storage, distribution, and selling conditions which are required to keep the product safe. Who or what is a process authority? This is a person or institution with FDA-recognized expert knowledge and experience in the microbiology and processing requirements for canned foods. There is currently no commonly used, publically known process
LOW SUGAR fruit jams and jellies (shelf stable) *Products containing artificial sweeteners must have pH tested in a laboratory. pH <4.0 Varies No inspected facility required, but recipe (which had its pH tested) must be followed exactly. pH between 4.0 and 4.6 Varies Must be made in inspected facility; pH of every batch must be tested with a pH meter and records kept pH > 4.6 Pepper jelly, tomato jelly Acidified or Low acid food; BPCS, process review and inspected facility required Jellies made with juice (shelf stable) *these products must be tested in a laboratory for pH and water activity (aw) pH <4.0 Varies Inspected facility not required If pH >4.0: also test water activity (aw) aw <0.80 Varies Inspected facility not required, but recipe and process tested must be followed exactly. aw between 0.80 and 0.85 Varies Manufacture in inspected facility; monitor aw aw >0.85 Varies Low acid/acidified food; inspected facility, BPCS, process review Low water activity foods (shelf stable) Foods with water activity(aw) <0.85 Chocolate sauce (sold shelf stable) Monitor aw. NO process review; Manufacture in inspected facility Canned beverages Carbonated or alcoholic beverages Beer, soda NO process review; inspected facility; for alcohol, follow MO Dept of Public Safety regulations What is a process review? A recognized process authority will do a careful evaluation of your product formulation, processing steps, and the safety characteristics of your product. They will then provide a “scheduled process” for the product which includes the product formulation, critical control points, processing steps, storage, distribution, and selling conditions which are required to keep the product safe. Who or what is a process authority? This is a person or institution with FDA-recognized expert knowledge and experience in the microbiology and processing requirements for canned foods. There is currently no commonly used, publically known process
FSfactsheet_SellingCanned_Aug2015.docx