Do you process canned foods? Here’s what the FDA requires
As we’ve discussed in previous publications, one of the FDA’s main objectives is to protect consumer health. For this reason, certain food products must meet specific requirements, such as Food Canning Establishment (FCE) registration and Scheduled Process Identification (SID). These registrations are mandatory for companies producing acidified foods (AF) or low-acid canned foods (LACF) that plan to export to the United States.
What’s the difference between acidified foods and Low-Acid canned foods?
Acidified foods (AF) have a natural pH above 4.6 and water activity (Aw) above 0.85. They are acidified artificially with ingredients like vinegar, citric acid, or lactic acid and are hermetically sealed. Common examples include:
- Pickled peppers
- Pickles in brine
- Hot sauces
- Pickled carrots
- Low-sugar jams
- Acidified tomato sauces
Low-acid canned foods (LACF) also have a pH above 4.6 and water activity above 0.85 but are not acidified, requiring thermal sterilization to ensure safety. These foods are highly susceptible to bacterial growth if improperly processed. Examples include:
- Canned beans
- Milk
- Canned soups
- Canned tuna
- Ready-to-eat meals in pouches or cans
Why are FCE and SID registrations required?
Due to the safety risks of these products, the FDA requires all manufacturers to have:
1. FCE (Food Canning Establishment)
This is the registration of the production facility. Every plant processing AF or LACF must obtain it. It is a one-time registration per plant, but companies with multiple facilities or production lines must register each separately.
2. SID (Scheduled Process Identification)
This is the registration of the thermal or acidification process for each product. The SID proves the food has undergone a safe, validated process by a certified Process Authority. It includes critical information such as:
- Food type
- Packaging
- Sterilization method
- Final pH
- Temperature and other critical parameters
Each product presentation, even if only the packaging changes, requires a separate SID number.
Are FCE and SID registrations enough to export?
Not entirely. In addition to FCE and SID, you must comply with other FDA requirements:
- FDA Food Facility Registration
- Labeling compliant with U.S. regulations
- Good Manufacturing Practices (GMPs)
- Technical and quality documentation
How we can help
At CORE, we understand that these processes can be complex, especially if you are entering international trade for the first time. We offer comprehensive support to:
- Identify if your product qualifies as AF or LACF
- Manage all necessary registrations and compliance steps
Our goal is to help you enter the U.S. market safely and in full compliance with FDA regulations.
Contact us today to schedule a consultation and learn how we can be your partner in growing your business.
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As we’ve discussed in previous publications, one of the FDA’s main objectives is to protect consumer health. For this reason, certain food products must meet specific requirements, such as Food Canning Establishment (FCE) registration and Scheduled Process Identification (SID). These registrations are mandatory for companies producing acidified foods (AF) or low-acid canned foods (LACF) that plan to export to the United States.
What’s the difference between acidified foods and Low-Acid canned foods?
Acidified foods (AF) have a natural pH above 4.6 and water activity (Aw) above 0.85. They are acidified artificially with ingredients like vinegar, citric acid, or lactic acid and are hermetically sealed. Common examples include:
- Pickled peppers
- Pickles in brine
- Hot sauces
- Pickled carrots
- Low-sugar jams
- Acidified tomato sauces
Low-acid canned foods (LACF) also have a pH above 4.6 and water activity above 0.85 but are not acidified, requiring thermal sterilization to ensure safety. These foods are highly susceptible to bacterial growth if improperly processed. Examples include:
- Canned beans
- Milk
- Canned soups
- Canned tuna
- Ready-to-eat meals in pouches or cans
Why are FCE and SID registrations required?
Due to the safety risks of these products, the FDA requires all manufacturers to have:
1. FCE (Food Canning Establishment)
This is the registration of the production facility. Every plant processing AF or LACF must obtain it. It is a one-time registration per plant, but companies with multiple facilities or production lines must register each separately.
2. SID (Scheduled Process Identification)
This is the registration of the thermal or acidification process for each product. The SID proves the food has undergone a safe, validated process by a certified Process Authority. It includes critical information such as:
- Food type
- Packaging
- Sterilization method
- Final pH
- Temperature and other critical parameters
Each product presentation, even if only the packaging changes, requires a separate SID number.
Are FCE and SID registrations enough to export?
Not entirely. In addition to FCE and SID, you must comply with other FDA requirements:
- FDA Food Facility Registration
- Labeling compliant with U.S. regulations
- Good Manufacturing Practices (GMPs)
- Technical and quality documentation
How we can help
At CORE, we understand that these processes can be complex, especially if you are entering international trade for the first time. We offer comprehensive support to:
- Identify if your product qualifies as AF or LACF
- Manage all necessary registrations and compliance steps
Our goal is to help you enter the U.S. market safely and in full compliance with FDA regulations.
Contact us today to schedule a consultation and learn how we can be your partner in growing your business.
As we’ve discussed in previous publications, one of the FDA’s main objectives is to protect consumer health. For this reason, certain food products must meet specific requirements, such as Food Canning Establishment (FCE) registration and Scheduled Process Identification (SID). These registrations are mandatory for companies producing acidified foods (AF) or low-acid canned foods (LACF) that plan to export to the United States.
What’s the difference between acidified foods and Low-Acid canned foods?
Acidified foods (AF) have a natural pH above 4.6 and water activity (Aw) above 0.85. They are acidified artificially with ingredients like vinegar, citric acid, or lactic acid and are hermetically sealed. Common examples include:
- Pickled peppers
- Pickles in brine
- Hot sauces
- Pickled carrots
- Low-sugar jams
- Acidified tomato sauces
Low-acid canned foods (LACF) also have a pH above 4.6 and water activity above 0.85 but are not acidified, requiring thermal sterilization to ensure safety. These foods are highly susceptible to bacterial growth if improperly processed. Examples include:
- Canned beans
- Milk
- Canned soups
- Canned tuna
- Ready-to-eat meals in pouches or cans
Why are FCE and SID registrations required?
Due to the safety risks of these products, the FDA requires all manufacturers to have:
1. FCE (Food Canning Establishment)
This is the registration of the production facility. Every plant processing AF or LACF must obtain it. It is a one-time registration per plant, but companies with multiple facilities or production lines must register each separately.
2. SID (Scheduled Process Identification)
This is the registration of the thermal or acidification process for each product. The SID proves the food has undergone a safe, validated process by a certified Process Authority. It includes critical information such as:
- Food type
- Packaging
- Sterilization method
- Final pH
- Temperature and other critical parameters
Each product presentation, even if only the packaging changes, requires a separate SID number.
Are FCE and SID registrations enough to export?
Not entirely. In addition to FCE and SID, you must comply with other FDA requirements:
- FDA Food Facility Registration
- Labeling compliant with U.S. regulations
- Good Manufacturing Practices (GMPs)
- Technical and quality documentation
How we can help
At CORE, we understand that these processes can be complex, especially if you are entering international trade for the first time. We offer comprehensive support to:
- Identify if your product qualifies as AF or LACF
- Manage all necessary registrations and compliance steps
Our goal is to help you enter the U.S. market safely and in full compliance with FDA regulations.
Contact us today to schedule a consultation and learn how we can be your partner in growing your business.
