FDA Registration - low-acid canned food

All commercial low-acid canned food (LACF) processors located in the United States and all processors in other countries who process low-acid canned food products for export to the United States require FDA food facility registration, Food Canning Establishment (FCE) Registration and process filing (SID) with US FDA.

Low-acid foods means any foods, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity (aw) greater than 0.85, sealed in a hermetic (air-tight) container (i.e., secure against the entry of microorganisms) and receives a heat treatment for the purpose of achieving commercial sterility. These foods are normally stored and distributed under non-refrigerated conditions. Tomatoes and tomato products having a finished equilibrium pH less than 4.7 are not classed as low-acid foods.

Salmon, Tuna in oil, Lentil soup and Asparagus in brine are examples of Low-acid foods.

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