Production Specifications

Product development guidelines to ensure food quality and safety.

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A summary of required procedures for Acidified and Low-Acid canned foods with links to guidance for industry and registration.
This chapter of Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food applies to manufacturers of acidified foods (such as some processed sauces, beans, cucumbers, or cabbage that have an overall pH of 4.6 or below). It explains how these manufacturers can use procedures, practices, and processes that they have established to meet requirements in the acidified foods regulations and to meet requirements under the preventive controls for human foods rule.
This brief article outlines some of the definitions and requirements of creating acidified foods and how to safely process them.
A detailed guide to processing nuts according PCFH guidelines
A collection of links and resources about nuts and put products, including recall information, microbial safety studies, food safety guides, and information about specific types of nuts.
Keywords: nuts, nut pastes
A brief guide to help acidified food producers understand the necessary steps of a scheduled process to safely produce food and demonstrate that safety to the FDA.