Low-Acid Canned And Acidified Foods

Low-acid canned, aseptically packaged, and acidified foods must have strict controls during manufacturing to control for the pathogen Clostridium botulinum. GFSS will assess your low-acid canned, aseptically packaged, and acidified food manufacturing practices and processes to ensure your company is meeting the required food safety elements to prevent pathogen growth.

Facility and process assessments include ensuring your products are manufactured to control for pathogens, your company is monitoring and documenting your processes as required by the FDA, and your finished products are properly labeled and handled.  GAP analysis performed by GFSS will identify weaknesses in your food safety management programs before they become FDA regulatory concerns.

Comprehensive food safety management systems protect consumer health, maintain product integrity, and help companies confidently manufacture shelf-stable foods for the US market. 

Additionally, GFSS will register your low-acid canned, aseptically packaged, and acidified products as SIDs and sup-SIDs with the FDA and also register your company as a Food Canning Establishment with the FDA.

Turn risk into readiness – contact GFSS today for more information on how we can support your low-acid canned, aseptically packaged, and acidified food manufacturing and keep your company confident and ready for your next FDA inspection.