Acidified Low-Acid Foods 

Alcoholic Beverages (Beer and Wine)

Cell-Based (Cultured) Foods 

• FDA and USDA Could Strengthen Existing Efforts to Prepare for Oversight of Cell-Cultured Meat (US Government Accountability Office, April 2020) (PDF 3.6 MB)
• Food Safety Aspects of Cell-Based Foods (FAO-WHO) (PDF 11 MB)
• Hazard Identification: Identification of Hazards in Cultured Animal Cells (Food Standards Agency, United Kingdom, March 2023) (PDF 888 KB)
• Human Food Made with Cultured Animal Cells (FDA)

Dairy Products

Fermented Foods

Kombucha

• Kombucha Information and Resources (U.S. Alcohol and Tobacco Tax and Trade Bureau)

Vinegar

• Making Cider Vinegar at Home (Ohio State University) (PDF 132 KB)
• Vinegar Making (Mississippi State University) (PDF 725 KB)
• Vinegar Fermentation (Louisiana State University, Grad Student Thesis)  (PDF 2.6 MB)

Fruit and Vegetable Juices

Eggs 

• Draft FSIS Compliance Guideline for Small and Very Small Plants that Produce Ready-to-Eat (RTE) Egg Products (USDA FSIS, December 2017) (PDF 935 KB)
• Eggs:  Producing and Selling Eggs in Marin County (UCANR) (PDF 167 KB)
• FSIS Food Safety Guideline for Egg Products (USDA) (PDF 1.1 MB)

Honey

• UC Davis Honey and Pollination Center 
• pH and Acids in Honey (National Honey Board) (PDF 66 KB)
• Honey (UCCE Cottage Foods) (PDF 918 KB)
• Honey - Definition, Types, Uses, etc. (UC Davis Honey & Pollination Center & UCCE Cottage Foods) (PDF 810 KB) 

Jams, Jellies, and Preserves

Understanding the science behind jams, jellies and preserves is important to achieving a stable, safe, and appropriately firm product. This section has links to regulations pertaining to the production of this category of foods as well as to articles on the science behind making a high-quality jam or jelly.

Title 21 PART 150--Fruit Butters, Jellies, Preserves, and Related Products (FDA)
The is the U.S. standard of identity for fruit butters, jellies, preserves, and related products. Title 21 of the Code of Federal Regulations Section 150.

• Fruit Butters, Jams, Jellies & Preserves (UCANR California Cottage Foods) (PDF 953 KB)
• Fruit Butters, Jam, Jelly and other Fruit Preserves (UCCE Central Sierra) (PDF 76 KB)
• Jams and Jellies - Imports CPG Section 550.500 (FDA)

Low Moisture Foods

Manufactured Cannabis

Meat and Poultry

• Livestock Slaughter and Meat Processing Requirements in California (UCCE Marin County) (PDF 99 KB)
• Selling Locally Grown Meat in Sonoma County (UCCE Sonoma)
• Selling Meat and Meat Products (UCANR Pub 8146, 2004) (PDF 178 KB) 

Nuts and Nut Pastes

Olive Oil

• UC Davis Olive Center
• Olive Oil:  Microbiological Food Safety (Palumbo & Harris for UC Davis Olive Center) (PDF 202 KB)

Refrigerated Foods

Refrigerated foods are not regulated to the same extent as canned food products. Scheduled processes do not need to be filed and the product doesn’t need to be submitted for pH testing. There are however, specific labeling issues for these foods.

• Refrigerated Foods: Some Rules for Processing (North Carolina State University, Department of Food Science) (PDF 26 KB)
• Extended Shelf Life Refrigerated Foods (IFT Expert Panel on Food Safety & Nutrition) (PDF 90 KB) 
• Labeling of Foods that Need Refrigeration by Consumers (FDA Federal Register)  Guidance 62FR8248 February 24, 1997.
• Guidance for Industry:  Control of Listeria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods; Draft Guidance Contains Nonbinding Recommendations.  January 2017

Seafood

• Guidance for Industry: Seafood HACCP and the FDA Food Safety Modernization Act (FDA)
• Seafood Industry Information (Seafood Network Information Center, Oregon State University)

Seaweed

• Regulation of Seaweed as a Food Source (Sea Grant Law Center, University of Mississippi) (PDF 423 KB)
• Safety of Carrageenan (Klisch S., E. DiCaprio, K. Soule, D. Ravalin; UCANR Peer Reviewed Publication - Pub 8642, 2018) (PDF 102 KB) 

Water

• Water:  Article on FDA Bottled Water Regulations (Food Safety Magazine) (PDF 83 KB)