Q) What is shelf-stable?
A) A product is able to be kept at ambient temperature for an extended period of time without spoiling. The condition achieved by application of heat, sufficient, alone or in combination with other ingredients and/or treatments, to render the product free of microorganisms capable of growing in the product at nonrefrigerated conditions (over 50 °F or 10 °C) at which the product is intended to be held during distribution and storage. Shelf stability and shelf stable are synonymous with commercial sterility and commercially sterile, respectively.
Q) What is shelf-life?
A) Refers to the period of time that a product can be kept without quality deterioration. This determination can be made by an independent consulting laboratory.
Q) Why do I need a Cannery license?
A) Certain shelf stable foods that are packaged in hermetically sealed containers may allow the growth of bacteria that causes botulism, a serious foodborne disease. Processors of these Potentially Hazardous Foods (PHF) are required by law to obtain a cannery license.
Q) What is 'hermetically sealed'?
A) A container that is designed and intended to be secure against the entry of microorganisms and thereby maintains the commercial sterility of its contents after processing. A hermetically sealed container is airtight packaging which prevents the entry of microorganisms and maintains the commercial sterility of the contents.
Q) What is a PHF?
A) Refers to foods that require time-temperature control to prevent the growth of pathogenic microorganisms. Specifically, PHF includes foods that consist of milk or milk products, eggs, meat, poultry, fish, shellfish, and other ingredients capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms.
Q) For the Cannery License, I see it requires a firm name. Do I need to first register as a business before I can try to get a Cannery License?
A) We do not require companies to register for a business license with California Secretary of State prior to applying for one of our licenses/certificates/registrations. You need to contact them for information on how to apply for a fictitious business name.
Q) In terms of a kitchen, do you need to have a commercial kitchen?
A) Yes. We only license commercial manufacturing establishments.
Q) How long will it take to get my license?
A) The licensing process varies on the complexity and readiness of your operation. Generally, the process takes three to four months, including the issuance of an official scheduled process letter.
Q) What is pH?
A) A measurement of the level of acid or alkalinity of a product or ingredient. It is most commonly measured with a pH meter.
Q) What is a Low Acid food?
A) Acidity is measured on a “pH scale" of 0–14. Zero being the most acidic level. The moisture content of food is measured as “water activity" (aw). A low-acid food is a shelf-stable food packed in hermetically sealed containers with a finished equilibrium pH greater than 4.6 and aw greater than 0.85.
Q) What is Acidified food?
A) Acidified foods are a shelf-stable foods packaged in hermetically sealed containers that contain low-acid food ingredients to which acids or acid foods is added to produce a finished product with an equilibrium pH of 4.6 or below; and a water activity (aw) greater than 0.85.
Q) What is water activity (aw)?
A) A measure of the amount of water that is available to microorganisms for growth. It is measured with a water activity meter.
Q) How can I check the water activity of my product?
A) Water activity can be measured with a water activity meter, or you may submit samples for analysis to a qualified lab. Most foods have a water activity above 0.95 and that will provide sufficient moisture to support the growth of bacteria, yeasts, and mold.
Q) How can I check the pH of my product?
A) The relative acidity of food is measured using a pH scale. A pH meter is a device used to measure pH. A low pH, below 4.6, will prevent the growth of potentially deadly spoilage bacteria (C. botulinum) in canned foods. A food with a natural pH above 4.6 may support the growth of potentially deadly bacteria (C. botulinum).
Q) How soon can I distribute my product after my inspection?
A) After your initial inspection. The department will determine if you meet the licensing and regulatory requirements to operate a cannery firm.
Q) I received my cannery license, is it ok to start distributing my product?
A) Yes, but you should review your processing records to verify that all processing parameters are in compliance with your Official Process Letter.
Q) What if my process records show I did not comply with my Official Process Letter?
A) You will need to put your product on hold and not send it for distribution. You will need to contact your State Inspector and report the deviation. They will review the process records, and possibly will ask for samples, and determine if the product is commercially sterile and can be released or if it needs to be held and overhauled or if it needs to be destroyed.
Q) How can I get out of the cannery inspection program?
A) Products that eliminate the hazard for clostridium botulinum growth may be processed under a Processed Food Registration (PFR) program. If the product is packaged in oxygen permeable container, holding under refrigeration, or frozen.
Q) My product is not canned, why do I need a cannery license?
A) Even if your product is not “canned," it may fall under the cannery regulation and require a Cannery license. Generally, any acidified or low acid food in a hermetically sealed container is considered “canned."
Q) Are non-pasteurized pickling procedures accepted under the canning program?
A) If you intend to pack, hold, ship and display your product at refrigeration temperatures, you can manufacture your product under a Processed Food Registration (PFR), not a cannery license. If you do not intend to use refrigeration to maintain the safety of the product, you may need a cannery license. Please submit a Request for pH Control form to the UCLRFP for an evaluation.
Q) For the Request for pH Control form, when I send my sample(s), is there a specific way the sample(s) must be shipped/packaged/bottled?
A) You should submit your samples to the laboratory in the SAME container and closure as you intend to use them in the marketplace. Please be sure to label each sample with the firm name and product name; pack the samples in a manner to ensure they do not break in transit. Products in broken containers will not be examined by our laboratory, and you will have to re-send new samples. Please include the Request for pH Control form with your sample(s).
Q) I will be making hot sauces, pepper jam, and pickles. All are made with low-acid foods that have been acidified with vinegar to below 4.6 pH. From what I understand, in order to be able to produce these items with a PFR instead of a cannery license they would need to have water activity below .85; is that correct?
A) Generally, a processed food with a water activity below 0.85 would not fall under our Cannery Inspection Program. It would fall in our Processed Food Registration (PFR) program. The determination is made on a product-specific basis and is largely based on the formulation and the product preparation. The Lab also evaluates the product for pH and aw to decide which category it falls under.