LACF and Acidified Foods Regulations and Requirements
Video from FDA. Watch on YouTube.
What you'll get
Three FDA staff members explain the federal rules for shelf-stable canned foods that are low-acid or acidified, and the chapter list covers why the rules exist, which regulations apply, how plants register and file their processes, equipment and container-closure requirements, records and product coding. It is a regulator's overview for makers of canned or jarred low-acid and acidified foods, so skip it if your product is dry or baked.
Do this week
Ask the lab testing your product, or the NCDA&CS food program, whether it counts as low-acid, acidified or neither, and write the answer at the top of your launch checklist.