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NC State Extension

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

Container Closures_salsa

salsa

Thermal Processing_salsa

pH_salsa

Fill Temperature Record_salsa

Heat Treatment Record_salsa

Thermometer Calibration Record_salsa

pH Record_salsa

Bread and Butter Pickles table of contents page

pH Calibration_pickles

pH Records_pickles

Salsa_table of contents page

pH Record_salsa

Salsa_table of contents page

Salsa_table of contents page

Security Record_salsa

Vacuum Record_salsa

Pull-up Record_salsa

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Security record_incorrect_highlighted

Vacuum record_incorrect

Pull-up record_incorrect

Security record_incorrect

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Closure Test & Observations_pickles

Security Record_pickles

Pull-up Record_pickles

Vacuum Record_pickles

Vacuum records_incorrect_highlighted

Security record_incorrect

Pull-up record_incorrect

Vacuum records_incorrect

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