Acidified Foods Manufacturing School Resources

These resources were made available when we offered the course as an In-Person course. Resources available are Fact Sheets (sample floor plan, sample recall plan, HACCP, Shelf-life, etc…), North Carolina community kitchens, N.C. Department of Agriculture and Consumer Services contacts, and templates for recordkeeping (pH, calibration, container/closure inspection, thermal processing, etc…). Our hope is that these resources are useful to you and that they aid in your success.

Recall Plan – example

Next Steps

Scheduled Processes – NC State University

Shelflife

Small Entity Compliance

Home Processor Handout – NCDA&CS

NCDA regulation outreach

Floor plan for acidified foods

HACCP for Acidified Products – NC State University

Community Kitchens in NC

Acidified Foods – 21 CFR 114

Selection of Food Containers Glass Jars