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General Info
A low-acid canned food (LACF) is any food (other than alcoholic beverages) with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85, excluding tomatoes and tomato products having a finished equilibrium pH less than 4.7. Examples of low acid canned food include canned vegetables and soup.
Training
U.S. Food and Drug Administration (FDA) regulations in 21 CFR 108 and 113 require that low acid food manufacturers operate with a certified supervisor on hand at all times during production. Visit the Trainings webpage: DATCP Home Training for Wholesale Food Operators.
Definitions and FAQs
Water Activity
Water activity (aw) as defined in 21 CFR 114.3 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
Generally, a food's acidity is determined by its equilibrium pH value. The lower the pH value, the more acidic the food. Foods with a pH less than 7 are considered 'acidic.' The acidity of foods can be increased by adding acids such as lemon juice, citric acid, and vinegar, which results in a lower pH.
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 here: Wisconsin laboratories. It is not necessary to use a laboratory from this list. You may choose elsewhere if desired.
Is help available to evaluate my product and process to make sure it's safe?
Yes. Somone who conducts such evaluations is called a process authority. A process authority is 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 the national Association of Food and Drug Officials (AFDO): https://www.afdo.org/directories/fpa/.
What federal regulation(s) must I know to manufacture low acid canned food?
Low acid canned food manufacturers are subject to multiple FDA regulations. Specifically, they are subject to both 21 CFR Part 113 -- Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers and Risk-Based Preventive Controls for Human Foods Regulation 21 CFR Part 117.
In addition, food processing establishments that manufacture, process, or pack low acid canned foods in the U.S., or who import acidified foods to the U.S., are subject to 21 CFR Part 108 Emergency Permit Control.