Wisconsin Food Processing Links

Delicious pickles and relishes; novel jams and jellies; fermented foods; sauces that add zest to any recipe – all are acid or acidified foods that require special care if packaged and shelf stable.

The Regulations

• Contact a Licensing Specialist (608) 224-4923 or Email: datcpdfslicensing@wi.gov
• Decision Tree: Is my product an ‘acidified low-acid food or beverage?’ (Handout)
• FDA Regulations – Acidified Foods (21 CFR 114)
• Guidelines for Industry – Acidified Foods (FDA, 2010)
• Wisconsin’s ‘Pickle Bill’ – Wisconsin Act 101 (2009)  Home-Canned Foods (Learn more…)
• Wisconsin Food Processing Plant Regulations (ATCP70)
• Wisconsin Retail Food Establishment Regulations (ATCP75)

Working with a Processing Authority

• Canning or Bottling in Wisconsin: A Step-by-Step Guide (Learn more…)
• Canning or Bottling: Working with a Processing Authority (Learn more…)
• Contact a Food Testing Laboratory (Wisconsin)
• Find a Processing Authority – National Directory (AFDO)
• National Center for Home Food Preservation (recipes) (University of Georgia)

Processing and Packaging

• Developing a Hot-Fill-Hold Process (Handout)
• Cold-Fill-Hold Processes for Acidic Foods (Handout)
• Standardized Fruit Gels (Handout)
• Understanding GMPs for Sauces and Dressings (Handout)

• W. B. Bottle (packaging experts in Milwaukee, WI) Visit their website
• Food Product Labeling (DATCP)
• Packaged Food Labeling Guidance (DATCP)
• FDA Testing Guidelines for Flexible and Semi-Rigid Containers (Handout)
• Selection of Food Containers: Glass Jars (Handout)

Keeping Records

• Measuring pH of Acid/Acidified Foods (Handout) (Video)
• Recall Plan Template (DATCP) (Link to template)
• Sample Batch Log – Boiling Water or Steam Canning (University of Wisconsin)
• Sample Batch Log – Hot Fill Hold (University of Wisconsin)

FDA Filing & Supporting Documents

• FDA Food Canning Establishment Registration (Form 2541)
• FDA Filing for Scheduled Processes (Online)
• Research Support
  • Heating of Products with pH 4.1 or Below
  • Heating of Products with pH 4.1 to 4.6
  • Cold Fill of Products with pH 3.3 or Below
  • Cold Fill of Products with pH 3.5 or 3.8
• Food Facility Registration (FDA, renewed every 2 years)