Thermally Processed Products
What to Expect
Thermally processed food products are most typically nonperishable (shelf-stable) foods (foods that can be stored at temperatures about 41F degrees). Common examples of these items range from hot sauces, barbeque sauces, to canned vegetables, and many more. The thermally processed products that EFS most often assists are acid foods and acidified foods.
- ACID FOODS are defined as foods that have a natural pH of 4.6 or less.
- ACIDIFIED FOODS (21 CFR 114.3) are defined as a low acid food to which suitable acidifying agent including, but not limited to vinegar, citric acid, or natural acid foods, such as, tomato juice or lemon juice are added to adjust the pH to a safe level. An equilibrated pH of 4.6 or lower is considered a safe level. A few examples of acidified foods are: relishes, fresh-packed pickles, chow-chow and salsa.
When a product is submitted for a thermal process approval or recommendation, our Process Authorities will evaluate a number of factors to ensure that the product has been formulated and processed in a way that makes it safe. EFS personnel will evaluate the product's formulation, pH, water activity, thermal processing method, thermal processing time, packaging, as well as other factors. By the end, the food's manufacturer will be able to rest assured knowing that they have received a recommendation or approval for a safe scheduled thermal process.
Steps
1. Once contacted, EFS will respond with a questionaire to determine how to best assist a product.
2. An appropriate product information form will be delivered electronically through DocuSign.
3. EFS will request a product sample be shipped to our facility.
4. Our personnel will perform verification testing on the product's pH and/or water activity.
5. The Process Authorities will evaluate the product information, including test results.
6. The proposed scheduled process will either be approved, or alterations will be suggested by the Process Authorities.