FDA Draft Guidance for Industry: Acidified Foods
FDA posted draft guidance on acidified foods for industry in September 2010. The guidance provides background information and recommendations for processing acidified foods.
NC State University Extension Publications, last modified in 08/04/2010
Formulating dressings, sauces and marinades
Considerations for developing a HACCP plan for acidified foods
This material is assembled to provide some generic guidance in developing a HACCP plan for use in an acidified foods operation.
Developing a recall plan for acidified foods
This material is intended to be a guide to the major points which should be covered in a recall plan.
Acidified (pickled) Foods: Fact Sheets for the Small Scale Food Entrepreneur
The NortheastCenter for Food Entrepreneurship at the New YorkStateFoodVentureCenter, CornellUniversity, published in 2007
This document provides basic information about acidified foods definition, regulations, and processing requirements.
Virginia Food Processor Technical Assistance Program Provided by Virginia Polytechnic Institute and StateUniversity
This material provides definitions on “what is an acidified food” and “what is NOT an acidified food”, and related regulations.
University of California Food Safety Website for Acidified Foods, last updated in 7/13/10
The website emphasized on microbial food safety, but many other subjects related to food, such as biotechnology, food quality and food security are also addressed.
Indiana State Department of Health Food Protection Program
The document discusses the appropriate quality control procedures to ensure that finished acidified foods do not present a health hazard.
Acid, Acidified and Low-acid Foods: Canning Guidelines for Food Processors
Clemson University Extension Program, published in 2000
This material provides basic guidelines to determine if a food product is classified as acid, acidified or low acid.
General Requirements for pH Control Acidified Foods
California Department of Public Health Food Safety Guidelines
This material provides the general requirements, such as cannery license and production records, related with acidified foods.