UC Food Safety - Food Regulations - Food Processing Facilities

Food Regulations - Food Processing Facilities

Federal Regulations - General

Current Good Manufacturing Practices (21 CFR part 110)

The basic foundation for inspection of food facilities is the Current Good Manufacturing Practices Regulation or GMPs. This regulation covers the basics of producing food under clean and sanitary conditions. A must read for anyone considering processing food for sale in the U.S.

Code of Federal Regulations (searchable)

US Department of Agriculture Food Safety and Inspection Service
The USDA Food Safety and Inspection Service is responsible for inspection of most types of meat and poultry.
www. fsis.usda.gov

US Food and Drug Administration
www.cfsan.fda.gov/list.html

State of California Regulations
Information on California food regulations including the complete text of the Sherman Food, Drug and Cosmetics Law. Detailed information on the cannery inspection program including pH sample submission guidelines and forms and the cannery license procedure. Processed food registration requirements and registration process are explained. Application forms are available. Information also available on the export program and the food safety certification program required for food service establishments.

All food processing establishments that sell some or all food processed at the facility must register with the State of California Department of Health Services Food and Drug Branch. The exception are those facilities that fall under the California Cannery Inspection Act (see below).

The following applications, instructions, and forms can be found at:
California Department of Health Services

California Sherman, Food Drug and Cosmetic Law (PDF 441k)
The state equivalent of the U.S. Food Drug and Cosmetic Act.

California Food Sanitation Act (PDF 11K)

State of California Health and Safety Code

California Code of Regulations
Public Health: Sanitation in food plants

California Processed Food Registration Questions and Answers
A processed food registration form can be requested from this site.

Cannery Inspection Regulations (PDF 97k)
All food processing establishments that produce shelf stable product (excluding low water activity foods) should familiarize themselves with the cannery regulations. If there is any question of whether or not the food fails under the cannery regulations it should be submitted to the University of California Laboratory for Food Preservation (see request for pH control). Foods that are shelf stable and low acid or foods that are acidified low acid (and therefore under pH control) must register as a cannery. This registration applies whether or not the facility sells exclusively retail or to wholesale.

California Cannery Laws (PDF 131k)

California Cannery Inspection Program
This web-site is a guide to the regulatory requirements for the commercial production of thermally processed low-acid canned foods and pH control foods in the State of California.

Cannery License Application Form (PDF 45k)

pH Control-Guidelines for pH Sample Submission

Request for pH Control Form (PDF 38k)

Approximate pH of Foods and Food Products The pH and/or acidity of a food are generally used to determine processing requirements and applicability of specific regulations. The approximate ranges of pH values of comment food products are compiled by the FDA in this table.