Wholesale Manufactured Foods New Business Guide
Low-Acid Foods and Acidified Foods

Low-Acid Canned Foods (LACFs) are foods with a final pH of more than 4.6 that are packaged into hermetically sealed (low-oxygen) containers stored at room temperature. LACFs require special processing procedures to reduce the risk of botulism. Clostridium Botulinum (C. bot) is the pathogen of most concern and only grows when there is little or no oxygen. A pH below 4.6 is the acidity level at which most bacteria won’t survive in foods. This includes all canned vegetables and some fruits. 

Acidified foods are foods in which an acid is added to reduce the pH of a product to below 4.6. Some examples of these foods are pickled food items, pepper (or other herb and vegetable) jellies, and many sauces. 

Anyone who processes low-acid or acidified products must complete the following steps, in addition to the standard licensing requirements:  

1. Successfully complete an approved acidified training course, such as Better Process Control School (BPCS). These courses are often offered by university extension programs. 
2. Have your process (recipes) reviewed and classified by a Process Authority. A Process Authority is a qualified expert with experience and specialized training in areas of food preservation, such as thermal processing, acidification, etc. The Process Authority determines whether your recipe and finished product are defined as a “low acid” or “acidified” food according to federal regulations. The Process Authority will review your written recipe, classify your product(s), and provide recommendations on your finished product(s) as part of the evaluation. To find a Process Authority, visit the Food Processing Authorities Association of Food and Drug Officials’ Food Processing Authorities directory.
   • Some products may be classified as a “natural acid” food, which is exempt from the requirements of this section, but must comply with the current good manufacturing practices (cGMP) as required by 21 CFR 117. 
3. Complete FDA Registration and Process Filing. Manufacturers producing Low-Acid Canned Foods or Acidified Foods must register and file their processes with the FDA. This process can be completed via the FDA’s Online Registration of Food Facilities web page or by submitting printed forms.  

Fermented foods are exempt from the requirements above. Contact your area manufactured food inspector for more information.