73B-6 |
Guidelines for regulatory compliance and safe production of shelf-stable acidified foods manufactured by small processors |
O. I. PADILLA-ZAKOUR1, J. L. Anderson, and D. L. Downing. (1) Department of Food Science & Technology, Cornell University, W. North Street, NYSAES, Geneva, NY 14456 There is a growing number of food entrepreneurs and small processors that are producing value-added acid and acidified foods for the specialty food market. To comply with federal FDA and local regulations, these processors need technical expertise and training in safe food processing by food science extension professionals, as entrepreneurs resources are limited. Extension specialists are therefore faced with an overwhelming number of requests for assistance and for advice on schedule process recommendations. Our objective was to develop guidelines and written materials that help extension food science professionals and small processors understand the critical safety factors involved in the development of schedule processes for shelf-stable acidified and acid foods. Cornell University, through its extension program called the New York State Food Venture Center, has provided assistance to small processors on the introduction of new products into the marketplace for 12 years. We have developed specific guidelines and written educational materials (such as templates, explanation sheets and critical safety factors) that aid in the development and understanding of schedule processes for specific acid and acidified foods. This information is based on our knowledge, experience and understanding of the needs of small processors, FDA acidified foods regulations (21CFR Part 114 and 110), New York Department of Agriculture and Markets regulations and published information. With the implementation of the guidelines in a period of 10 months, we have assisted 68 small processors of acid and acidified foods with safety evaluations and schedule processes for 315 products. Acidified foods, which need FDA establishment registration and process filing, represented 73 products manufactured by 27 processors. The acidified and acid foods guidelines and educational materials developed have proven to be very useful in providing recommendations for the regulatory compliance and safe production of specialty products. These materials are valuable to both small processors and extension specialists.
Session 73B, Extension
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