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General Info
Acidified foods are low-acid foods to which acid(s) or acid food(s) are added, with a water activity (aw) greater than 0.85 and a finished equilibrium pH of 4.6 or below. These concepts are further explained in the Definitions & FAQs section below.
Examples of acidified foods include pickles, salsas, and some hot sauces.
General Info
Acidified foods are low-acid foods to which acid(s) or acid food(s) are added, with a water activity (aw) greater than 0.85 and a finished equilibrium pH of 4.6 or below. These concepts are further explained in the Definitions & FAQs section below.
Examples of acidified foods include pickles, salsas, and some hot sauces.
Training
U.S. Food and Drug Administration (FDA) regulations in 21 CFR 108, 113, and 114 require that acidified and low-acid food manufacturers operate with a certified supervisor on hand at all times during production. Acidified food producers are only required to take an acidified food course but can choose to obtain Better Process Control School certification if desired.
Acidified Foods Manufacturing School (100% online): North Carolina State University Extension Acidified Foods Manufacturing School
Better Process Control School (100% online): Pennsylvania State University (Penn State) Better Process Control School
Additional Better Process Control School Options (In-person and online options): Better Process Control School - Consumer Brands Association
Definitions and FAQs
Acid Food
Acid foods means foods that have a natural pH of 4.6 or below.
Acidified Foods
Acidified foods means low-acid foods to which acid(s) or acid food(s) are added; these foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination. They have a water activity (aw) greater than 0.85 and have a finished equilibrium pH of 4.6 or below. These foods may be called, or may purport to be, “pickles" or “pickled ______."
Water activity
Water activity (aw) is a measure of the free moisture in a product and is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature.
pH
The term “pH" refers to a measure of the acidity of an aqueous solution. It is measured on a scale from 0-14. Solutions with a pH less than 7 are "acidic", and solutions with a pH greater than 7 are bases (or "basic," or an alkaline). A pH of 7 is considered neutral. The lower the pH value a food has, the more acidic it is. The acidity of foods can be increased by adding acids such as lemon juice, citric acid, and vinegar, which results in a lower pH
What is not considered an acidified food?
Carbonated beverages, Jams, Jellies, or Preserves.
Acid foods (including such foods as standardized and non-standardized food dressings and condiment sauces) that contain small amounts of low-acid food(s) and have a resultant finished equilibrium pH that does not significantly differ from that of the predominant acid or acid food
Foods with water activity values less than or equal to .85
Foods that are stored, distributed, and retailed under refrigeration.
Where can I have my product tested for pH and water activity?
A list of accredited commercial labs in Wisconsin that perform food product testing can be found online: Wisconsin laboratories that analyze samples for E. You are not required to use an accredited lab in Wisconsin and may choose elsewhere if desired.
Where can I find a process authority to evaluate my product and process?
A process authority is someone recognized as having the expertise to review your recipes and set the critical factors that ensure safe production. A national directory of process authorities is available from AFDO: https://www.afdo.org/directories/fpa/
What FDA regulation(s) must I know to manufacture an acidified food?
Acidified Food manufacturers are subject to multiple federal regulations. Specifically, they are subject to both the Acidified Foods Regulation 21 CFR Part 114 and Risk-Based Preventive Controls for Human Foods Regulation 21 CFR Part 117.
In addition, food processing establishments that manufacture, process, or pack acidified foods in the U.S., or who import acidified foods to the U.S., are subject to 21 CFR Part 108 Emergency Permit Control.
Can I produce acidified canned foods without a food processing plant license?
In general, a food processing plant license is required for the production and sale of acidified canned foods. A Wisconsin law commonly referred to as the “Pickle Bill" allows you to sell certain home-canned foods without a license under certain limited circumstances. See Home-Canning (link) page for additional information.