Originally published in the March 19, 2014, issue
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| Badour |
After the article “Pickling solves problems of preserving fresh produce” from the Market Bulletin’s Feb. 19 issue, we received some questions about
requirements for taking your home canning or pickling recipe to the next level.
In an effort to help answer those questions, we thought we’d share the
guidelines with all Market Bulletin
readers.
Anyone in Georgia who
wishes to make pickled or canned products to sell – either through a farmers
market, grocery store or other retail or wholesale outlet – must meet specific
regulations and become a licensed and registered food processor in the state.
Why all the regulations? Acidified and low-acid canned foods are considered “potentially
hazardous,” and therefore have stringent rules associated with their production.
Examples include salsas or pickled vegetables. The primary pathogen most
commonly associated with these foods is Clostridium botulinum, which causes botulism, a rare and potentially fatal illness.
Foodborne botulism is classified as a “public health emergency” because many
people can be poisoned by eating a contaminated food.
What are the regulations? The regulations are under the US Food and Drug Administration’s Code of Federal Regulations. Title 21 specifically addresses acidified
and low-acid canned foods in “LACF and Acidified Regulations,” 21 CFR 108, 113
and 114.
When a processor plans to
manufacture these foods, he must register with the FDA. Registration includes
information such as the name of the establishment, primary business location,
locations where processing takes place, processing methods and a list of all
foods processed in each establishment.
How are products classified and approved? FDA requires that certain forms be filled out covering
each individual acidified or low-acid canned food. The forms cover the style of
product, container type and size. In addition, any time a change is made – or
if the business relocates – additional Scheduled Process forms must be filled
out. All of these forms are available on the FDA website.
Once FDA regulations are
met, the product then must be classified and process-approved. The University of Georgia offers this through its Food Science Extension Processing Authority,
the contact information of which can be found below. Depending on the product,
you might need to attend the Better Processing Control School as well – check
out the Grocery Manufacturers Association website for course offerings.
Are there other options for producing these products? Yes. Georgians who want to take their home canning to
the next level – but lack some of the necessary resources – may want to look
into the option of a licensed co-packer. Co-packing allows you to contract with
a company that will manufacture and pack your products. With established production
systems in place, going through them can mean reduced start-up time and costs. UGA College of Agricultural and Environmental Sciences offers a list of Georgia
co-packing facilities online.
Is this similar to the cottage food Industry? No. Georgia does have cottage food regulations in
place, which make it feasible for entrepreneurs to produce a variety of products
that are considered “low risk,” or “non-potentially hazardous” from a food
safety standpoint. Stay tuned for a story on Georgia’s cottage foods industry
in a future issue of the Market Bulletin.
Jessica Badour is the recall outreach specialist for
the Department’s Food Safety Division. Consumers purchasing acidified or
low-acid canned foods from farmers markets are encouraged to ask the seller to
show his license indicating he is an approved source. If a seller in Georgia
does not have a license, please contact the Food Safety Division at
404-656-3627 to let us know about it. Consumers interested in reaching the UGA
processing authority can call 706-542-2574.
For additional information about starting a new food
business or making new products, visit www.agr.georgia.gov/food-safety-division or follow the
Food Safety Division on Twitter and Facebook.
