Food Systems Innovation Center
221 W. P. Garrigus Building
325 Cooper Drive
Lexington, KY 40546-0215
Email: [email protected]
Phone: 859-218-4387
Process Review
for Acidified Food Products
(for Kentucky Residents only)
Submission Note: This form only evaluates acidified food products that are to be packaged in a
sealed and labeled can/jar/bottle. Once your process for the submitted product is approved, a
process review will be sent to you. The Kentucky Food Safety Branch must be made aware of
this letter, and may request this letter during inspection. Non-Kentucky Resident submissions
will not be reviewed by FSIC.
Please allow at least two weeks per product for process reviews from the date we receive all of
your information and payment ($80 per product, address above). This form must be either
mailed enclosed with your product to the address above, or submitted through email to the
address above.
Product Name:
Contact (if different from owner) _____________________
Are you planning to use a Co-Packer?
Enter their information and fax/email us
their BPCS certificate.
Company _______________________________________
Co-Packer ________________________
Address
Phone ____________________________
Owner __________________________________________
Email ____________________________
City/State/Zip ____________________________________
Country of Residence ______________________________
Phone ___________________________________________
Fax _____________________________________________
Email ___________________________________________
Send us a copy of this form with one
sample of this product, packaged as
intended for sale, to:
FSIC: Process Review
221 W.P. Garrigus Building
325 Cooper Drive
Lexington, KY 40546-0215
Processors intending to make acid or acidified products themselves in licensed or inspected commercial
kitchens must complete and pass a Better Process Control School training before submitting a Process Review
unless first contacting the KY Food Safety Branch.
___________________ passed the Better Process Control School at (location)_________________
on (date) ________________
Fax your BPCS certificate to 859-257-5318 or scan and email to [email protected].
Process Review Documentation ([email protected]), www.uky.edu/fsic
*Adapted from “Food Science Outreach Program, The University of Georgia”
Process For _______________________________
Company __________________________
Processing Instructions for
_______________________________________
Product Formulation/Recipe: List all the ingredients and descriptions in your recipe for a whole
batch of product. Use US or metric units of measurement (i.e., grams, tsp., ounces, pounds, cups,
etc.). If using a commercially prepared product (mustard, tomato sauce, food additives, jarred
ingredients, etc.), send the ingredient label with your product. Include the company name and
full ingredient name in the blank, and specify if it is the only brand used for the product.
Amount
Unit of
Measurement
Process Review Documentation ([email protected]), www.uky.edu/fsic
*Adapted from “Food Science Outreach Program, The University of Georgia”
Ingredient, description
Process For _______________________________
Company __________________________
pH Testing Procedures
Raw pH of mixed ingredients before adding acidifying agent: ______
pH of Acidifying agent(s) used in this product: ______
_____ Vinegar/Acetic Acid
_____ White Vinegar
_____ Apple Cider Vinegar
_____ Citric Acid
_____ Tomato
_____ Lemon/Lime Juice
Other Acidifying Ingredient (name and pH)
Method of acidification:
_____ Batch
_____ Direct
_____ Indirect
Preservatives (if any)
Maximum equilibrium pH of product:________
Product Classification* (Process Authority Only, do not complete)
Based on the submitted information, this product has been classified under 21 CFR 114 as:
____ Acidic by Formulation
____ Exempt:
Aw
Refrigeration Carbonation
*We do not review Low-Acid foods
Reviewer’s Comments
Process Review Documentation ([email protected]), www.uky.edu/fsic
*Adapted from “Food Science Outreach Program, The University of Georgia”
____ Acidified Food
Other (circle one)
Process For _______________________________
Company __________________________
Containers & Closures:
Container 1 Type:
____ Glass Bottle
____ Metal/Steel Can
____ Glass Jar
____ Aluminum Can
____ Plastic (PET) Bottle
____ Flexible Pouch
Container not listed above:
Container 1 Shape:
____ Round
____ Square
____ Rectangular
____ Irregular
Container 1 Dimensions (inches)
_____ Length
_____ Width
_____ Height
_____ Thickness
_____ Volume (fl. oz.)
FDA Container 1 Dimensions (code detailed on FDA 2541e Filing Appendix)
_____ Length
_____ Width
_____ Height
_____ Thickness
______________________________________________________________________________
Container 2 Type:
____ Glass Bottle
____ Metal/Steel Can
____ Glass Jar
____ Aluminum Can
____ Plastic (PET) Bottle
____ Flexible Pouch
Container not listed above:
Container 2 Shape:
____ Round
____ Square
____ Rectangular
____ Irregular
Container 2 Dimensions (inches)
_____ Length
_____ Width
_____ Height
_____ Thickness
_____ Volume (fl. oz.)
FDA Container 2 Dimensions (code detailed on FDA 2541e Filing Appendix)
_____ Length
_____ Width
_____ Height
_____ Thickness
Process Review Documentation ([email protected]), www.uky.edu/fsic
*Adapted from “Food Science Outreach Program, The University of Georgia”
Process For _______________________________
Company __________________________
Closures/Caps for this Product
____ One-piece screw-on lid with seal
____ Two-piece lid with seal and screw-on ring
____ Heat sealed foil with plastic cap
____ Tamper-evident safety seal
Other Closure(s) used:
Product Cooking/Heating (if applicable)
Yes
No
Equipment used for product cooking/heating:
____ Steam Jacketed Kettle
____ Pressure Cooker
____ Kettle/Pot
____ Other
Manufacturer Name: ____________________________________________________________
Model: _______________________________________________________________________
Heating Medium: _______________________________________________________________
Temperature of Mixture Directly Before Cooking (F) __________________________________
Maximum Cooking Temperature (F) _______________________________________________
Please provide a detailed description of your process, start to finish. Specifically include
any details not described in this form, such as cooling and storage of the product.
Process Review Documentation ([email protected]), www.uky.edu/fsic
*Adapted from “Food Science Outreach Program, The University of Georgia”
Process For _______________________________
Company __________________________
Method of Thermal Processing or Sterilizing Filled Containers
*We do not review Thermal Processes using Pressure Canning or Retort Systems, specifically for Low-Acid Foods.
____ Hot Fill/Hold
____ Water Bath (no pressure)
Packing Medium (brine, water, sauce over solids):
Fill Temperature (F)
*Measure temperature (at geometric center of container) in the first filled container, before
capping. Rinse and dry the thermometer after recording the temperature. Minimum
recommended temperature is 180°F. If the product is not higher than 180°F, re-heat it before
filling the containers.
Hold Temperature (F)
*Measure temperature (at the geometric center of the container) in the last filled container in
the same batch. The container must be sealed and a hole punched in the center of the lid to insert
the calibrated thermometer or probe. Minimum recommended temperature is 180°F.
Time when thermometer is inserted into sealed container: _______
Time when internal temperature comes down to 180°F: _______
Hold Time _______ (minutes)
*Calculate HOLD TIME using the time when the thermometer was inserted through the lid into
the last filled container as the start time, and the time when the temperature of the contents
comes down to 180°F as the end time. If the temperature in the last container filled is NOT
above 180°F at the start time, the product should be reheated for product safety.
______________________________________________________________________________
I hereby acknowledge that all of the information provided in this form is accurate to the best
of my knowledge. I also acknowledge that if any information is missing or inaccurate as
reported on this form, or if there is any change from the stated information on this form, I will
notify the FSIC as soon as I learn of these changes and request a revision of the process
review.
______________________________________ (signed)
Date __________________
Owner/Processor Signature
*Please remit payment ($80.00 per product) to the noted FSIC address. Makes checks payable to "University of Kentucky" or pay
online at www.ukfsic.blogspot.com by clicking "Pay Invoice".
Process Review Documentation ([email protected]), www.uky.edu/fsic
*Adapted from “Food Science Outreach Program, The University of Georgia”
Process For _______________________________
Company __________________________
SCHEDULED PROCESS REVIEW* – FOR PROCESS AUTHORITY
ONLY
*To be completed by the process authority
Least Sterilizing Value:
Not Applicable ____
F0 ____
IS Value ____
Least Sterilizing Value for this Process:
Filling Temperature (center, °F) __________
Processing Temp (°F) __________
Final Internal Temp (center, °F) __________
Processing Time (min.) __________
Death Rate (z value) __________
Ref. Temp (°F) __________
Least Sterilizing Value (F0, min) __________
pH of submitted sample __________
Maximum Equilibrium pH accepted __________
Comments from process authority
Disclaimer: UK FSIC will not be held liable and/or responsible for any missing or incorrectly
reported information on the attached form.
This process (as submitted in the form) appears to meet the requirements for processing within
the product classification. This review is given based solely upon the information provided. If
any changes are made to the recipe or processing of this product by the manufacturer, this review
becomes null and void. This review does not grant permission to manufacture or sell this
product. Approval is required by the Kentucky Department of Health Food Safety Branch.
This process has been reviewed by
__________________________________
Print, Signature
Process Review Documentation ([email protected]), www.uky.edu/fsic
*Adapted from “Food Science Outreach Program, The University of Georgia”
Date _____________
__________________________________
Print, Signature