Overview of Food Processing Regulations for Different Types of Products
Food processors must follow the labeling requirements in 21 CFR 101 – Food Labeling and other regulations in addition to those
listed below. Each producer is responsible for contacting the relevant regulatory authority before production begins and obtaining
approval of each process in writing. Each producer will be treated as a separate entity and inspected by the relevant authority. North
Carolina State University is a great place to start.
Type of Product Produced
Acid foods (naturally
fermented vegetables,
sauerkraut; most fruits, some
tomatoes)
Regulations that
Apply
21 CFR 110 Good
Manufacturing
Practices (GMP)
Inspected By
Other
Food & Drug Protection
Division of NCDA&CS
pH < 4.6;
FDA Bioterrorism Registration
Required
Acidified Foods
21 CFR 114 Acidified
Foods;
GMP
Food & Drug Protection
Division of NCDA&CS
Fermented Foods
GMP
Food & Drug Protection
Division of NCDA&CS
Cold-filled products
(dressings and condiments)
21 CFR 114 Acidified
Foods;
GMP
Food & Drug Protection
Division of NCDA&CS
Dried products
GMP
Food & Drug Protection
Division of NCDA&CS
Scheduled Process Required;
Submission of Form2541a. needed
for each product; Pickle School
needed FDA Bioterrorism
Registration Required
Scheduled Process or equivalent
FDA Bioterrorism Registration
Required
Usually are acid products with a pH
< 4.6;
FDA Bioterrorism Registration
Required
FDA Bioterrorism Registration
Required
Standard Fruit Preserves
GMP
Baked goods
GMP
Food & Drug Protection
Division of NCDA&CS
Food & Drug Protection
Division of NCDA&CS
FDA Bioterrorism Registration
Required
FDA Bioterrorism Registration
Required
Specialty Preserves
GMP
Food & Drug Protection
Division of NCDA&CS
If acidified, see above.
FDA Bioterrorism Registration
Required
Food Vendor: Push Carts &
Food Trucks
Caterers
NC Food Code
Push cart license if applicable;
Serv-Safe or equivalent
Serv-Safe or equivalent
Foods prepared & sold
refrigerated or frozen
GMP
Local Health
Department
Local Health
Department
Food & Drug Protection
Division of NCDA&CS
Pasteurized juices & ciders
21 CFR 120- Juice
HACCP; GMP
Food & Drug Protection
Division of NCDA&CS
FDA Bioterrorism Registration
Required
Certain prepared seafood
products
GMP;
21 CFR 123 –
Seafood HACCP
Rules-Fish and
Fishery Products
21 CFR 111 – Dietary
Supplements
Food & Drug Protection
Division of NCDA&CS
FDA Bioterrorism Registration
Required
Food & Drug Protection
Division of NCDA&CS
FDA Bioterrorism Registration
Required
(Tomato sauces, pickled beans,
chutneys, some moles—all hot
filled)
(tomatoes, mushrooms, apples;
also dried mixes, trail mixes)
(Breads, most cakes, fruit pies,
etc.)
Low-sugar fruit preserves,
vegetable preserves (may be
acidified)
NC Food Code
(salsa, pesto, applesauce)
Dietary Supplements
FDA Bioterrorism Registration
Required