{"id":233,"date":"2024-05-07T19:05:50","date_gmt":"2024-05-07T19:05:50","guid":{"rendered":"https:\/\/wisconsincookspace.com\/?p=233"},"modified":"2024-05-07T19:06:35","modified_gmt":"2024-05-07T19:06:35","slug":"wisconsin-food-processing-links","status":"publish","type":"post","link":"https:\/\/wisconsincookspace.com\/index.php\/2024\/05\/07\/wisconsin-food-processing-links\/","title":{"rendered":"Wisconsin Food Processing Links"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Delicious pickles and relishes; novel jams and jellies; fermented foods; sauces that add zest to any recipe \u2013 all are&nbsp;<strong>acid or acidified foods<\/strong>&nbsp;that require special care if packaged and shelf stable.<\/h4>\n\n\n\n<h6 class=\"wp-block-heading\"><\/h6>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The Regulations<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Contact a Licensing Specialist<\/strong>\u00a0(608) 224-4923 or\u00a0<strong>Email:\u00a0<\/strong>datcpdfslicensing@wi.gov<\/li>\n\n\n\n<li><strong>Decision Tree: Is my product an \u2018acidified low-acid food or beverage?\u2019\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/Is-your-product-acidified_2024.pdf\" target=\"_blank\" rel=\"noopener\">Handout<\/a>)<\/li>\n\n\n\n<li><strong>FDA Regulations \u2013 Acidified Foods<\/strong>\u00a0(<a href=\"https:\/\/www.ecfr.gov\/current\/title-21\/chapter-I\/subchapter-B\/part-114\" target=\"_blank\" rel=\"noopener\">21 CFR 114<\/a>)<\/li>\n\n\n\n<li><strong>Guidelines for Industry \u2013 Acidified Foods<\/strong>\u00a0(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/Acidified-Foods-Guidance-2010_08_02clean.pdf\" target=\"_blank\" rel=\"noopener\">FDA, 2010<\/a>)<\/li>\n\n\n\n<li><strong>Wisconsin\u2019s \u2018Pickle Bill\u2019 \u2013 Wisconsin Act 101\u00a0<\/strong>(<a href=\"https:\/\/docs.legis.wisconsin.gov\/2009\/related\/acts\/101.pdf\" target=\"_blank\" rel=\"noopener\">2009<\/a>)\u00a0\u00a0<strong>Home-Canned Foods\u00a0<\/strong>(<a href=\"https:\/\/datcp.wi.gov\/Pages\/Programs_Services\/FSHomeCannedFoods.aspx\" target=\"_blank\" rel=\"noopener\">Learn more\u2026<\/a>)<\/li>\n\n\n\n<li><strong>Wisconsin Food Processing Plant Regulations<\/strong>\u00a0(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/01\/ATCP70_2020.pdf\" target=\"_blank\" rel=\"noopener\">ATCP70<\/a>)<\/li>\n\n\n\n<li><strong>Wisconsin Retail Food Establishment Regulations\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/01\/atcp75-1.pdf\" target=\"_blank\" rel=\"noopener\">ATCP75<\/a>)<\/li>\n<\/ul>\n\n\n\n<h6 class=\"wp-block-heading\"><\/h6>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Working with a Processing Authority<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Canning or Bottling in Wisconsin: A Step-by-Step Guide\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/03\/NextSteps2024.pdf\" target=\"_blank\" rel=\"noopener\">Learn more\u2026<\/a>)<\/li>\n\n\n\n<li><strong>Canning or Bottling: Working with a Processing Authority<\/strong>\u00a0(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/01\/BPCS_PA_2024.pdf\" target=\"_blank\" rel=\"noopener\">Learn more\u2026<\/a>)<\/li>\n\n\n\n<li><strong>Contact a Food Testing Laboratory<\/strong>\u00a0(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/01\/Testing_Labs__2024.pdf\" target=\"_blank\" rel=\"noopener\">Wisconsin<\/a>)<\/li>\n\n\n\n<li><strong>Find a Processing Authority \u2013 National Directory\u00a0<\/strong><a href=\"https:\/\/www.afdo.org\/directories\/fpa\/\" target=\"_blank\" rel=\"noopener\">(AFDO)<\/a><\/li>\n\n\n\n<li><strong>National Center for Home Food Preservation<\/strong>\u00a0(recipes)\u00a0<a href=\"https:\/\/nchfp.uga.edu\/\" target=\"_blank\" rel=\"noopener\">(University of Georgia)<\/a><\/li>\n<\/ul>\n\n\n\n<h6 class=\"wp-block-heading\"><\/h6>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Processing and Packaging<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Developing a Hot-Fill-Hold Process\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/01\/Developing_HotFill.pdf\" target=\"_blank\" rel=\"noopener\">Handout<\/a>)<\/li>\n\n\n\n<li><strong>Cold-Fill-Hold Processes for Acidic Foods\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/ColdFill_2024.pdf\" target=\"_blank\" rel=\"noopener\">Handout<\/a>)<\/li>\n\n\n\n<li><strong>Standardized Fruit Gels\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/Jellies_Neb_Entrepreneur.pdf\" target=\"_blank\" rel=\"noopener\">Handout<\/a>)<\/li>\n\n\n\n<li><strong>Understanding GMPs for Sauces and Dressings\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/GMP_sauces_NebEntre.pdf\" target=\"_blank\" rel=\"noopener\">Handout<\/a>)<\/li>\n<\/ul>\n\n\n\n<h6 class=\"wp-block-heading\"><\/h6>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>W. B. Bottle<\/strong>\u00a0(packaging experts in Milwaukee, WI)\u00a0<a href=\"https:\/\/www.wbbottle.com\/\" target=\"_blank\" rel=\"noopener\">Visit their website<\/a><\/li>\n\n\n\n<li><strong>Food Product Labeling<\/strong>\u00a0(<a href=\"https:\/\/datcp.wi.gov\/Pages\/Programs_Services\/FoodLabelingGeneral.aspx\" target=\"_blank\" rel=\"noopener\">DATCP<\/a>)<\/li>\n\n\n\n<li><strong>Packaged Food Labeling Guidance<\/strong>\u00a0(<a href=\"https:\/\/datcp.wi.gov\/Documents\/PackagedFoodLabelingGuidance.pdf\" target=\"_blank\" rel=\"noopener\">DATCP<\/a>)<\/li>\n\n\n\n<li><strong>FDA Testing Guidelines for Flexible and Semi-Rigid Containers\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/BAM_TestingFlexiblePkg.pdf\" target=\"_blank\" rel=\"noopener\">Handout<\/a>)<\/li>\n\n\n\n<li><strong>Selection of Food Containers: Glass Jars\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/Glassjars_Neb_Entre.pdf\" target=\"_blank\" rel=\"noopener\">Handout<\/a>)<\/li>\n<\/ul>\n\n\n\n<h6 class=\"wp-block-heading\"><\/h6>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Keeping Records<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Measuring pH of Acid\/Acidified Foods<\/strong>\u00a0(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/04\/Measuring_pH_2024.pdf\" target=\"_blank\" rel=\"noopener\">Handout<\/a>) (<a href=\"https:\/\/www.youtube.com\/watch?v=T5Nr-6cs2kA\" target=\"_blank\" rel=\"noopener\">Video<\/a>)<\/li>\n\n\n\n<li><strong>Recall Plan Template<\/strong>\u00a0(<a href=\"https:\/\/datcp.wi.gov\/Pages\/Programs_Services\/FoodRecalls.aspx\" target=\"_blank\" rel=\"noopener\">DATCP<\/a>) (<a href=\"https:\/\/datcp.wi.gov\/Documents2\/RecallPlanTemplate.docx\" target=\"_blank\" rel=\"noopener\">Link to template<\/a>)<\/li>\n\n\n\n<li><strong>Sample Batch Log \u2013 Boiling Water or Steam Canning\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/Batch-Log_template_BW.docx\" target=\"_blank\" rel=\"noopener\">University of Wisconsin<\/a>)<\/li>\n\n\n\n<li><strong>Sample Batch Log \u2013 Hot Fill Hold\u00a0<\/strong>(<a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/Batch-Log_template_HFH.docx\" target=\"_blank\" rel=\"noopener\">University of Wisconsin<\/a>)<\/li>\n<\/ul>\n\n\n\n<h6 class=\"wp-block-heading\"><\/h6>\n\n\n\n<h3 class=\"wp-block-heading\">FDA Filing &amp; Supporting Documents<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>FDA Food Canning Establishment Registration<\/strong>\u00a0(<a href=\"https:\/\/www.fda.gov\/food\/establishment-registration-process-filing-acidified-and-low-acid-canned-foods-lacf\/establishment-registration-and-process-filing-acidified-and-low-acid-canned-foods-lacf-electronic\" target=\"_blank\" rel=\"noopener\">Form 2541<\/a>)<\/li>\n\n\n\n<li><strong>FDA Filing for Scheduled Processes\u00a0<\/strong>(<a href=\"https:\/\/www.fda.gov\/food\/establishment-registration-process-filing-acidified-and-low-acid-canned-foods-lacf\/establishment-registration-and-process-filing-acidified-and-low-acid-canned-foods-lacf-electronic\" target=\"_blank\" rel=\"noopener\">Online<\/a>)<\/li>\n\n\n\n<li><strong>Research Support<\/strong>\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/pH4.1below.pdf\" target=\"_blank\" rel=\"noopener\">Heating of Products with pH 4.1 or Below<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/01\/4.1_4.6ThermalProcessing-1.pdf\" target=\"_blank\" rel=\"noopener\">Heating of Products with pH 4.1 to 4.6<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/01\/JFP_coldpack.pdf\" target=\"_blank\" rel=\"noopener\">Cold Fill of Products with pH 3.3 or Below<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/foodsafety.wisc.edu\/wp-content\/uploads\/sites\/1026\/2024\/02\/Breidt3_5to3_8coldfill.pdf\" target=\"_blank\" rel=\"noopener\">Cold Fill of Products with pH 3.5 or 3.8<\/a><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Food Facility Registration<\/strong>\u00a0<a href=\"http:\/\/www.fda.gov\/food\/guidanceregulation\/foodfacilityregistration\/default.htm\" target=\"_blank\" rel=\"noopener\">(FDA, renewed every 2 years)<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Delicious pickles and relishes; novel jams and jellies; fermented foods; sauces that add zest to any recipe \u2013 all are&nbsp;acid or acidified foods&nbsp;that require special care if packaged and shelf stable. The Regulations Working with a Processing Authority Processing and Packaging Keeping Records FDA Filing &amp; Supporting Documents<\/p>\n","protected":false},"author":1,"featured_media":149,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_breakdance_hide_in_design_set":false,"_breakdance_tags":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/posts\/233"}],"collection":[{"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/comments?post=233"}],"version-history":[{"count":1,"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/posts\/233\/revisions"}],"predecessor-version":[{"id":234,"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/posts\/233\/revisions\/234"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/media\/149"}],"wp:attachment":[{"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/media?parent=233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/categories?post=233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wisconsincookspace.com\/index.php\/wp-json\/wp\/v2\/tags?post=233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}