University of California
UC Food Safety
Facebook
Twitter
Google Plus
Reddit
Delicious
LinkedIn
StumbleUponProcessing Foods
Food Entrepreneur Programs
- Cornell University: Northeast Center for Food Entrepreneurship at the New York State Food Venture Center
- University of Nebraska, Lincoln: The Food Processing Center
- Utah State University: Small Food Entrepreneur Food Safety
Food Properties
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 common food products are compiled by the FDA in this table.
HACCP Information
Importing and Exporting Food Products
Labeling Food Products
Manufacturing Options (Advice from UC Extension Specialist Linda Harris)
Recalls
- Food Recall Manual (PDF 1 MB)
Regulations for Food Products
- Bioterrorism Act
- Food Regulations - Food Processing Facilities (CA DPH)
- International Food Information Council's (IFIC) "Ensuring a Safe Food Supply: A Concise Guide to Food Regulation in the U.S." (231 KB)
Reportable Food Registry
Sanitation
- Basic Elements of a Sanitation Program for Food Processing and Food Handling (University of Florida) (PDF 41 KB)
- Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations (University of Florida) (PDF 105 KB)
- Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations (Oklahoma State University) (PDF 902 KB)
- Sanitary Design and Construction of Food Equipment (University of Florida) (PDF 481 KB)
- Sanitary Design and Construction of Food Processing and Handling Facilities (University of Florida) (PDF 124 KB)
- Water: FDA guidance for use of water by food manufacturers in areas affected by a boil-water advisory (FDA)
Shelf Life Testing and Date Labeling
- Guidance for determining shelf life of foods (New South Wales, Australia Food Authority)
- Use-by dates for food (NSW Australia Food Authority) (PDF 275 KB)
Specific Food Products: Labels and Regulations
- Acidified Foods
- Water: Article on FDA Bottled Water Regulations (PDF 83 KB)
- Canned Foods: (California Cannery Inspection Program)
- Jams, Jellies, and Preserves
- Meat and Poultry: Selling Meat and Meat Products (PDF 178KB)
- Olive Oil: Microbiological Food Safety (UC Davis, PDF 202 KB)
- Refrigerated Foods