Pickles, salsa and barbeque sauce are just a few of the common
examples of acidified foods that may be found at farmer’s markets. However, Missouri regulations prohibit the sale
of most home-canned food. Processors of these foods must take additional
measures to assure they are being produced safely. These foods must be produced in an approved
facility.
Contact your local public health agency or the Department of Health and Senior Services (DHSS) Manufactured
Food Program for details on becoming approved.
Safe
Preparation for Retail Sale
When foods are packaged in sealed containers like jars or cans and
they are not properly processed, one of the biggest risks is botulism. There
are a number of ways to successfully deal with these hazards.
One option is to use high heat and pressure to kill any bacteria
or their spores that may be present. This is the process used to can low-acid
foods like corn, green beans or other vegetables. Because these heating procedures
are complex, these foods must be processed in a commercial retort with sophisticated
temperature measuring and monitoring controls.
Another common way to eliminate the threat of botulism from sealed
foods is through the use of acids to lower the pH. The pH scale is used to measure the acidity of
food products. (pH is measured on a scale Acidified/low acid food manufacturers
must:
• have their process reviewed by a process authority;
• complete a Better Process Control School;
• operate in a facility that meets requirements
of all applicable regulations; and
• contact the DHSS Manufactured Foods Program
for more detailed information on inspections.
Preserving
Foods
The regulations regarding acidification were established to assure
the safety of canned foods. The amount of acid in a food or the addition of an
acid to a food can be used to control the growth of dangerous bacteria such as
the one that produces the toxin that causes botulism. From the regulatory point
of view, foods are categorized as:
• Acid foods (pH naturally below 4.6
• Acidified foods (final pH of 4.6 or below by
adding acid or acidic ingredients to product)
• Low acid foods (pH above 4.6 for raw or initial
product)
Acid foods are naturally acidic foods such as tomato juice or
grapefruit. Individuals manufacturing acid food products will need to keep
records of the pH of each batch that they produce. If the pH is below 4, they
may use pH test strips for measuring the pH. If the pH of the product falls
between 4.0 and 4.6, a quality pH meter is needed. If a pH meter is used, it
must be calibrated at least weekly and records kept.
Acidified foods are foods such as salsas, pickles, relishes or hot
sauces. Usually, acidic foods like vinegar, citric acid or commercially canned
tomatoes are added to the product to create an acidic environment that limits
bacterial activity. Acidified foods do not require canning in a pressure cooker
or retort. A process that uses acids to penetrate chunky foods, like fresh tomatoes,
peppers and onions that are not naturally acidic, will need to be reviewed by a
process authority to determine if the food is being properly acidified.
Low-acid canned foods such as vegetables must be retorted under
heat and pressure to destroy the bacteria present. These foods do not depend on
the pH of the food to protect consumers from botulism.
Acidified
Regulations
There are federal regulations enforced by the U.S. Food and Drug
Administration and the state health department that cover acidified foods. These
regulations can be found in 21 CFR 108.25 and 114.
It is very important that any manufacturer of these types of foods
understands these regulations. One of the keys to producing a safe food is
having a consistent process that has been proven to work. Once the process is
developed, the manufacturer has to produce the item the same way each time. Variations in the process make it possible for
mistakes that produce an unsafe food.
There are some foods that are exempt from these regulations. Foods
that are specifically exempt from the acidified foods regulations include:
• Alcoholic beverages
• Carbonated beverages
• Fermented foods such as sauerkraut
• Foods with water activity (aw) of 0.85 or below
• Foods stored, distributed and retailed under
refrigerated conditions
• Jams, jellies or preserves covered by 21 CFR
150
Facility
Requirements
The Missouri Food Code allows some non-potentially hazardous foods
to be prepared in a home kitchen to be sold directly to the end consumer, at
venues like a farmer’s markets. The food code does not allow acidified
foods to be made in a home kitchen. Requirements for a regulated kitchen
include:
• smooth, easily cleanable, durable floors, walls
and ceilings
• safe and adequate water supply
• sanitary waste water disposal
• sink(s) to wash, rinse and sanitize utensils
• separate sink dedicated for hand washing
This kitchen may be in a private home but must be separated from
the home kitchen and living quarters.
Plans for building a regulated kitchen should be discussed with
the health department before construction begins. This can avoid costly
mistakes.
Process
Authority and Better Process Control Schools
To be approved as a manufacturer of acidified or low-acid canned
food, you must have your process reviewed by a process authority. You also must
attend a Better Process Control School.
A process authority is defined as a person or organization that
scientifically establishes thermal processes for low-acid canned foods or processing
requirements for acidified foods. The process authority must have expert
scientific knowledge of thermal and/ or acidification processing requirements
and have adequate experience and facilities for making such determinations.
Better
Process Control Schools certify supervisors of thermal processing systems, acidification,
and container closure evaluation programs for low-acid and acidified canned
foods.
Information
on approved schools can be found by calling the Missouri Department of Health
and Senior Services (DHSS), Bureau of Environmental Health Services at 573-751-6095.
Once
these steps have been accomplished, the food processor is required to file
their process with the FDA.
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