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| Penn State Food Safety Penn State Department L.F.
LaBorde
Learn more about Food Science at...
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Before You Get Started
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| Low Acid Canned Food |
Acidified Canned Food |
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| Characteristics |
1) Equilibrium pH value greater than 4.6 and water activity greater than 0.85. 2) Sealed in a hermetic (air-tight) container (i.e., secure against the entry of microorganisms). 3) Receives a heat treatment for the purpose of achieving commercial sterility. 4) Normally stored and distributed under non-refrigerated conditions |
An acidified food is a low-acid food to which acid(s) or acid food(s) are added for the purpose of reducing the pH to a finished equilibrium pH of 4.6 or below. It has a water activity greater than 0.85 and is stored and distributed under non-refrigerated conditions. EXEMPTIONS: Carbonated beverages, jams, jellies, preserves, acid foods (including such foods as standardized and non-standardized food dressings and condiment sauces) that contain small amounts of low-acid food(s) and have a resultant finished equilibrium pH that does not significantly differ from that of the predominant acid or acid food, and foods that are stored, distributed, and retailed under refrigeration are excluded from the coverage of this regulation. |
| Applicable Regulation |
Thermally Processed Low-Acid Foods Packaged In Hermetically Sealed Containers Title 21 — Chapter 1, Part 113 |
Acidified Foods Title 21 — Chapter 1, Part 114 |
| Instructional guides |
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| Training Requirements | Sec. 113.10 Personnel. Operators of processing systems, retorts, aseptic processing and packaging systems and product formulating systems and container closure inspectors must attend a a school approved by the Commissioner...see list of "Better Process Control Schools" |
Sec. 114.10 Personnel. All operators of processing and packaging systems shall be under the operating supervisions of a person who has attended a school approved by the Commissioner....see list of "Better Process Control Schools" |
| Required Forms |
Food Canning Establishment Registration (FDA 2541) Process Method Form (FDA 2541a) |
Food Canning Establishment Registration (FDA 2541) Process Method Form (FDA 2541a) |
View an example of a scheduled process.
From Northeast Center for Food EntrepreneurshipGuide to Food Processing Scheduled Processes (Acidified Foods)
If acidified foods are improperly processed and distributed, the health of the consumer may be adversely affected. There is no adequate way to determine the harmful nature of the foods after they have been released into marketing channels. Therefore, the U.S. Food and Drug Administration (FDA) requires evidence that acidified foods destined for interstate commerce be manufactured and handled in such a manner as to assure safety to the consumer.
North Carolina State University Department of Food ScienceGuide to Inspections of Acidified Food Manufacturers
This document is intended to serve as a resource for FDA Investigators. Acidified food manufactures will find it useful for developing procedures that comply with FDA regulations.
U. S. Food and Drug Administration Office of Regulatory AffairsSmall Business Guide to FDA
Guide to FDA's organization, procedures, policies, and regulations.
U. S. Food and Drug Administration Office of Regulatory AffairsCurrent Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food
Responsibilities and precautions required of food processors.
Code of Federal Regulations Title 21 Part 110Advisory for Retail Processing with Proper Controls and Variances for Product Safety
Guidance has been prepared in for on-site retail processing. Such retail processing can involve, but is not limited to acidifying, smoking, drying, fermenting, curing, reduced oxygen packaging, and other operations that are traditionally done at a food manufacturing plant level. This guidance is intended for retailers and regulatory personnel to help understand the controls to implement in a retail operation in order to process and sell safe food products.
Association of Food and Drug OfficialsA Food Labeling Guide
A summary of the required statements that must appear on food labels.
U.S. Food and Drug Administration Center for Food Safety & Applied NutritionSmall Business Nutritional Food Labeling Exemption
Information sheet and sample form for application of small business nutritional exemption form.
U.S. Food and Drug Administration Center for Food Safety & Applied NutritionFood Labeling - Questions and Answers - Volume 1
Provided to facilitate the advice to retail businesses process of developing or revising labels for foods other than dietary supplements.
U.S. Food and Drug Administration Center for Food Safety & Applied NutritionFood Labeling - Questions and Answers - Volume 2
Contains FDA's advice to retail businesses and restaurants making health and nutrient claims on their food products.
U.S. Food and Drug Administration Center for Food Safety & Applied NutritionGuidance for Industry - FDA Nutrition Labeling Manual - A Guide for Developing and Using Data Bases
Generic instructions for developing and preparing an acceptable data base when valid estimates of nutrient content and variation are not available for the food (single or mixed products) to be labeled.Basic Facts About Trademarks
How to register a trademark with the United States Patent and Trademark OfficeUnited States Department of Agriculture Food safety and Inspection Service
USDA Labeling Guide
Guidelines for mandatory labeling of USDA regulated meat and poultry productsMeat and Poultry Labeling Terms
Food Safety and Inspection Service 2003
Farmers Guide to Processing and Selling Meat or Poultry
This book is intended to assist farmers and their advisors in understanding the regulations affecting the processing and sale of meat and poultry.
Penn State University, 2000Recalls
FDA Recall Policies
The recall of a defective or possibly harmful consumer product often is highly publicized in newspapers and on news broadcasts. This is especially true when a recall involves foods, drugs, cosmetics, medical devices, and other products regulated by FDA.
Food and Drug Administration Center for Food Safety and Applied NutritionUSDA FSIS Recall Policies
General information on the recall process and recall news from USDA
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Recall of Meat And Poultry Products
This directive provides the terminology, responsibilities, and public notification procedures regarding the voluntary recall of FSIS-inspected meat and poultry products.Developing a Recall Plan
A commercial processor engaged in the processing of acidified foods is required by 21CFR108.25 to prepare and maintain a written recall plan. Guidelines for product recalls are contained in 21CFR7.
North Carolina Department of Food ScienceFSIS Consumer Information on Recalls
When a food product is recalled, it can be a serious concern for consumers. There are different reasons for recalls--some serious, while others are less worrisome. The following information will help you better understand who is responsible for food recalls and what is involved in the recall process.
General Microbiology and Food SafetyBasic Food Microbiology
General information on bacteria, yeasts, and molds and conditions for growth.
North Carolina Department of Food SciencepH Control--Why the Concern?
Food and Drug Administration (FDA)Botulism
Public health concern over improperly canned foods.
Centers for Disease ControlListeria
Recent outbreaks of the pathogen L. monocytogenes foodborne infections (listeriosis) have heightened concerns over its presence in foods.
North Carolina Department of Food Science
Best Practices for Safe Production of Foods
GMPs
Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food
Responsibilities and precautions required of food processors by law
Code of Federal Regulations Title 21 Part 110Sanitation - Cleaners & Sanitizers
Choosing the Best Sanitizer:
Northeast Center for Food EntrepreneurshipLinks to Online Sanitation and Food Safety Resources
Penn State UniversityBasic Elements of a Sanitation Program for Food Processing and Food Handling
This document covers current definitions and practices of food handling and processing for institutions and commercial enterprises.
University of Florida Extension
Basic Elements of Equipment Cleaning and Sanitizing
in Food Processing and Handling Operations
This document explains the details of equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations.
University of Florida ExtensionCleaning, Sanitizing, and Pest Control in Food Processing,
Storage and Service Areas
The lack of proper sanitation procedures can cost plant operators a lot of money. Often this loss is not obvious to management. It shows up in terms of customers going elsewhere, poor employee morale (this is sometimes blamed on inferior personnel), unreported spoilage problems or poor food quality.
University of GeorgiaProcess and Facility Sanitation
A general understanding of process and facility sanitation is important for the successful manufacturing of food products.
Oklahoma State Cooperative ExtensionGuidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations
Dilute mixtures of chlorine bleach and water are a common and
cost-effective method for sanitizing equipment in food processing
operations. When used properly, chlorine bleach can be a very effective method of killing undesirable microorganisms.
Oklahoma State Cooperative ExtensionContainer Cleaning in Food Processing Operations
Selection of equipment and proper procedures for cleaning and sanitizing containers
Oklahoma Cooperative Extension ServiceQuality Control: A Model Program for the Food Industry
Ingredient specifications, approved supplier list product formulation/recipe product standards
University of GeorgiaProviding Safe Containers for Food Products - Facts for Niche Market Food Processors
In order to preserve the reputation of your product line, all aspects of food process sanitation must be watched closely. A single incident with a contaminated product will most likely put your company out of business and could severely damage the entire niche-market industry as well.
Kansas State UniversityPest Control
Managing Insect Pests in Food Storage Facilities
Prevention of pests means prevention of losses -- losses of product, reputation and time. Two basic forms are exclusion and sanitation. Keeping the pests outside, along with proper sanitation inside, helps prevent infestation and leads to a more organized, more efficient and safer work place.
Copesan Inc.Pest Management In Organic Facilities
The range and variety of products available in Organic versions is ever-widening, there are now concrete guidelines that handlers and pest management persons can follow for use of pest control agents.
Copesan Inc.Cleaning, Sanitizing, and Pest Control in Food Processing,
Storage and Service Areas
The lack of proper sanitation procedures can cost plant operators a lot of money. Often this loss is not obvious to management. It shows up in terms of customers going elsewhere, poor employee morale (this is sometimes blamed on inferior personnel), unreported spoilage problems or poor food quality.
University of GeorgiaHazard Analysis Critical Control Point (HACCP)
HACCP Principles
Hazard Analysis Critical Control Points (HACCP) is a tool that can be useful in the prevention of food safety hazards. While extremely important, HACCP is only one part of a multi-component food safety system. HACCP is not a stand alone program. Other parts must include: good manufacturing practices, sanitation standard operating procedures, and a personal hygiene program.
North Carolina Department of Food ScienceConsiderations for Developing a HACCP Plan for Acidified Foods
This material is assembled to provide some generic guidance in developing a HACCP plan for use in an acidified foods operation.
North Carolina State UniversityGeneral Food Safety
Food Safety Considerations for New Products (large file)
Presented at: “The secret to new product success” April 29, 2003, NCIFT Meeting, Oakland, CA Linda J. Harris Department of Food Science and Technology University of California, DavisFood Safety for Farmers' Market Vendors
Vendors at farmers' markets are responsible for the safety of the products they offer for sale. If customers are unhappy with the products they purchase from your stand, they will not be back. Word of mouth advertisement from a bad experience may not be good for future business.
University of NebraskaHome Canning
USDA Compete Guide to Home Canning
Often the first place to look when developing a food preservation process is the "USDA Complete Guide to Home Canning". This document contains preparation and heat processing methods that have been scientifically determined to be safe.
The Penn State Home Food Preservation Web Site
General food preservation information including a searchable database of approved home canning, freezing, drying, and fermentation processes
Acidified FoodspH of foods
Table of pH values for common foods
FDA Bad Bug BookWhat is pH and How Is It Measured?
Technical manual on pH theory and the use of pH electrodes to measure product acidity.
GLI International and Hach CompanyShelf-Life and pH
A product's shelf life or safe storage time of a product, is affected by a number of variables, including intrinsic parameters, such as pH and moisture content, and extrinsic parameters, such as environmental factors. Understanding these variables is key to producing a consistently high-quality and safe food product.
Food VenturesAcidified Foods: Formulating Dressings, Sauces and Marinades
Dressings, sauces, marinades, and similar food products depend on their acidity to prevent spoilage. Because foods without adequate acidity may allow the growth of microorganisms that cause foodborne illness, the federal government regulates the manufacture of these products.
North Carolina State University Department of Food ScienceCommercially Canning Acid Foods: Fruits, Jams, Jellies, Dressings, and Sauces
Clemson University extension
Dairy productsThe Small Dairy Resource Book
Information sources for farmstead producers and processors. A project of the Southern Region Sustainable Agriculture Research and Education (SARE) program of USDA, January 2000Cheese making Technical Resources
Technical resources, fact sheets, equipment, newsletter, courses on cheese making. University of Wisconsin, Center for Dairy Research.Small dairy.com
Established in 1998 to assist small commercial dairies in finding information about on-farm and artisan processing, this site now also serves homesteaders, suburban kitchen cheese makers and food-lovers seeking sources of wholesome dairy foods and the tools to produce them.Dairy Processing Equipment
Processing your farm products into value-added goods you can sell directly to the consumer is an excellent way to get additional income from your farm. But setting up such an operation is complex and involves learning about things you never really wanted to know about, like equipment, inspectors and packaging. Northeast Organic Farming Association Of New York, Inc.Jams and Jellies
Manufacturing Jelly & Preserve Products
Definitions, standards, and calculation methods. North Carolina State UniversityFruit Jellies
Nebraska Extension: Food Processing for Entrepreneurs SeriesThe Science & Technology of Making Preserves (p. 4)
Manufacture of Low Sugar/No Sugar Jams and Jellies (p. 1)
Venture Newsletter. Cornell University New York State Agriculture Experiment Station
Fruit Butters, Jellies, Preserves, and Related Products
Requirements for Specific Standardized Product.
150.110 Fruit butter
150.140 Fruit jelly
150.141 Artificially sweetened fruit jelly
Sec. 150.160 Fruit preserves and jams
Sec. 150.161 Artificially sweetened fruit preserves and jams
Grading Manual for Fruit Jelly Fruit Preserves
USDA quality standards for jams and jellies. Agricultural Marketing Service Fruit and Vegetable DivisionPreservatives
Chemical Food Preservatives: Propionates and Parabens
Northeast Center for Food EntrepreneurshipChemical Food Preservatives: Benzoate & Sorbate
Northeast Center for Food Entrepreneurship
Introduction to Food Additives
Center for Science in the Public InterestRefrigerated Products
Refrigerated Foods: Some Rules for Processing
Refrigerated foods are usually preserved by maintaining low temperatures, but the FDA recommends other hurdles to prevent bacterial growth such as low water activity or pH below 4.6.
North Carolina State University Department of Food ScienceExtended Shelf-Life Refrigerated Foods
Concerns associated with producing foods requiring refrigeration.
North Carolina State University Department of Food ScienceFruit and Vegetable Processing
Guidelines for small-scale fruit and vegetable processors
Online book containing information on how to start a small scale fruit and vegetable processing company, including processing, production and financial information.
FAO Agricultural Services Bulletin - 127Meat Products
The Art and Practice of Sausage Making
The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. In sausage making, quality standards are maintained while using most parts of the animal carcass.
North Dakota State UniversityCuring of Meat and Poultry Products
Processing technology, food safety, and regulations for manufacturers of cured meat products.Empire State Meat Goat Producers Association
An organization of approximately 70 meat goat producers dedicated to the development of stable, prosperous meat goat enterprises under humane and environmentally sound conditions in New York State.
Ingredients, Equipment, Packaging, and Labeling ResourcesIngredients suppliers
IFT Buyers Guide
Links to suppliers of food ingredients, equipment, supplies, and laboratories.Food Ingredients Online Buyers Guide
Links to suppliers of food ingredients, equipment, and supplies.Skidmore Sales and Distributing Company
Suppliers of food ingredients and processing aids.Orchard Supply
Suppliers of sorbate, benzoate for cider makers and small scale juice processors.Pacific Pectins
Powdered and liquid pectin for jams, jellies and preserves, including standard sugar recipe pectin, low sugar pectin, no sugar pectin, 150 grade rapid or slow-set pectin, as well as many other products.Presque Isle Wine Cellars
Additive and preservatives for wine and juices.Canning Pantry
Canning supplies,ingredients, processing aids for small scale processors.KitchenKrafts
Canning supplies, beer, wine, candy making for small scale processors.Accurate Ingredients West, Inc.
Ingredients for the Food, Flavor, Fragrance and Beverage Industries.
Equipment information
pH Meters: What to Look For
Northeast Center for Food Entrepreneurship.What is pH and How Is It Measured?
Technical manual on pH theory and the use of pH electrodes to measure product acidity.
GLI International and Hach CompanySelection and Purchase of Food-Processing Equipment
Selecting and purchasing food processing equipment
can be time consuming and difficult. This fact
sheet presents a five-step method that makes this
task more manageable.
Oklahoma Cooperative ExtensionSelection and Purchase of Used Food-Processing Equipment
This guide is provided to assist food processors when selecting used equipment to be compatible with their product, facility, related processing conditions.
Kansas State Univ.Filling Machines for the Smaller Food Processor
An overview of fillers.
Kansas State University.Steam Kettle Hookup
The purpose of this fact sheet is to describe hookup requirements for steam jacketed kettles.
Oklahoma State Cooperative ExtensionSanitary Fittings and Tubing for Food Processors
An overview of fillers from Kansas State University.Sanitary Pump Selection
Fact sheet guide for sanitary pump selection.
Oklahoma Cooperative Extension Service
Metal Detectors for Food Processing
Food Technology Fact Sheet.
Oklahoma Cooperative Extension ServiceDairy Processing Equipment
Processing your farm products into value-added goods you can sell directly to the consumer is an excellent way to get additional income from your farm. But setting up such an operation is complex and involves learning about things you never really wanted to know about, like equipment, inspectors and packaging.
Northeast Organic Farming Association Of New York, Inc.Small-scale food processing - A guide for appropriate equipment
Food and Agriculture Organization of the United Nations
Equipment suppliersThomas Food Industry Register
Search for suppliers of equipment, packaging materials, and services.ProcessFoods.Com - linking buyers to suppliers
Search for food processing equipment, packaging, supplies and services.
Food VenturesProduct Development Information Database
Equipment, packaging, raw materials, and technical resources.
Food VenturesEquipment Exchange Company of America
Meat processing, steam kettles, etc., Erie, PABrubaker Restaurant & Food Processing Equipment. Used restaurant, foodservice, and small-scale processing equipment. Norman Brubaker, 1030 Church Road. Womelsdorf, PA 19567. Phone: 717-821-6768
Agri-Service LLC. Specializes in used dairy processing equipment. Cheese vats, glass bottle filler/cappers, jugger operations, etc. Full rebuild service. 11606 Greencastle Pike. Hagerstown, MD. Phone: 301-223-6877. Fax 301-223-7636. Dale Martin, President dmartin@afo.net.
PackagingPackaging Suppliers
New York State Food Venture Center.SKS Bottle & Packaging, Inc.
Supplier, consultant and designer of plastic bottles, glass bottles, plastic jars, glass jars, metal containers and closures.
2600 7th Avenue, Building 60 West, Watervliet, New York 12189 518-880-6980Packaging Technical Bulletins
The Schumacher Centre for Technology & DevelopmentNavigating Nutritional Database and Labeling Software
What to look for when purchasing labeling software.
Food Product Design MagazinePlastic Packaging Codes
What do the numbers on the bottom of the plastic packages mean?
Food Processing Incubators and Commercial KitchensCommercial Kitchens in the Northeastern United States
Maintained by the Northeastern Center for Food EntrepreneurshipBASE Best Bakery Inc
BASE Best Bakery Incubator is a licensed food production facility. The incubator is a facility that nurtures entrepreneurs by providing rental space, Shared administrative services, and technical assistance at an affordable price.Battenkill Kitchen, Inc.
The Battenkill Kitchen in Salem Massachusetts will operate as a shared-use kitchen; a rental facility whose goals include: a) To assist individuals, local growers, and producers in the creation and packaging of food products; b) To provide a commercial kitchen for individual use, and special community events; and c) To use the kitchen as a teaching platform for the membership and the community.The Wisconsin Kitchen Incubator Network
List of kitchen incubators in the Compiled by: USDA/Rural Development and University of Wisconsin-ExtensionThe Bonner Business Center, Sandpoint, Idaho
The Bonner Business Center (BBC) is a small business incubator created to encourage and assist the development of new businesses in North Idaho. The BBC will help by providing affordable, ready-to-go facilities and a place where new and/or early stage businesses can operate and be prepared for long-term success. The BBC consists of 10,700 square feet of light manufacturing and office space. It also includes a fully licensed, shared-use food production facility to assist entrepreneurs in the specialty foods industry.Keystone Kitchen Incubator
Keystone College, La Plume, PA
Request, complete, and submit an initial Kitchen Incubator application by e-mailing cel@keystone.edu or calling 570-945-8009.Nuestra Culinary Ventures (NCV)
Nuestra Comunidad Development Corporation is devoted to building the wealth and enhancing the physical, economic, and social well being of Roxbury, through a community-driven process that promotes self-sufficiency and neighborhood revitalization. Jamaica Plains, MA.Taos Food Center
The Taos Food Center is a licensed, commercial kitchen equipped for catering and commercial food preparation. Taos, New Mexico
Community Kitchen Incubator
The Community Kitchen Incubator is designed specifically to help Southeastern Ohio entrepreneurs start and expand their food-related businesses. Athens, OhioWestern Massachusetts Food Processing Center
Support and training for agricultural producers and growers making value-added products or preserving harvests for retail and wholesale. Complete technical assistance, business planning, product development, distribution resources and manufacturing space for specialty and organic food producers. Classes, workshops, and seminars designed to help start your business and expand your capabilities as a food entrepreneur.Informational Resources
Establishing a Shared Use Commercial Kitchen
NxLeveL™ has created a complete "how-to" Shared-Use Commercial Kitchen Manual that is must reading for any group or individual contemplating starting a community resource of this type.
Some Costs and Considerations for Establishing an Entrepreneurial Community Shared-Use Kitchen or "Test-Kitchen Incubator"
Examples of the Hamakua Incubator Kitchen & Crafts and the Honokaa Ohana Kitchen Project, March 2000Community kitchens: key elements of success
Center for Integrated Agricultural Systems, University of Wisconsin
National Business Incubator Association (NBIA)
The National Business Incubation Association (NBIA) is the world's leading organization advancing business incubation and entrepreneurship. It provides thousands of professionals with the information, education, advocacy and networking resources to bring excellence to the process of assisting early-stage companies worldwide."KItchen Incubator Creates New Careers"
“Build a commercial kitchen in a business center, and they will come.”Choosing and Using a Co-Packer
Co-packers manufacture and package foods for other companies to sell. Co-Packers can provide entrepreneurs with a variety of services in addition to manufacturing and packaging products.
North Carolina State Department of Food ScienceFood Processing: Using a Co-Packer
Why Use a Co-Packer?, What Should I Look For in a Co-Packer?, How Do I Determine the “Best” Co-Packer For Me?
Oklahoma Cooperative Extension ServiceFind a Copacker,com
Directory of copackersSmall Co-Packers and Commercial Kitchens in the North East U.S.
Directory of copackers from the Northeast Center for Food Entrepreneurship.
Cornell University and University of Vermont
Direct Marketing Opportunities and Farm Alternatives(Farmers Markets, Roadside Stands, Selling to Restaurants, Food Co-Ops, Tourism)
Agricultural Alternatives
Enterprise-oriented fact sheets cover agricultural alternatives such as small fruit and vegetable, livestock, as well as rabbit, earthworm, and beekeeping. Each fact sheet contains information on marketing, production, enterprise budgeting, and resource requirements to help users make a balanced evaluation of the enterprise for their operation. Unlike publications for experienced producers, the Agricultural Alternatives fact sheets are developed for those less familiar with the enterprise.Direct Farm Marketing and Tourism Handbook
Online guide to Direct Marketing Alternatives, Tourism/Value Added Products, Business Planning, Market Analysis and Pricing, Consumer Profiles and Tourism Trends, Advertising and Promotion, Legal Considerations, Production Considerations.
University of ArizonaAdding Value to Farm Products: An Overview
The value of farm products can be increased by cleaning and cooling, packaging, processing, and distributing, through cooking, combining, churning, culturing, grinding, hulling, extracting, drying, smoking, handcrafting, spinning, weaving, labeling, packaging, and through adding information, education, or entertainment.
Appropriate Technology Transfer for Rural Areas (ATTRA)Evaluating a Rural Enterprise
Evaluating an enterprise boils down to asking a series of good questions. Among these questions are: Do I have the resources to do this? Do I really want to do this? Do I have the experience and information to do this? How much profit can I make? How will I market the products? This publication seeks to provide enough information to help you judge whether a new enterprise is right for your operation. Additionally, we provide a resource section of additional information on relevant topics.
Appropriate Technology Transfer for Rural Areas (ATTRA) - - Marketing & Business GuideDirect Marketing
This publication on direct marketing alternatives with emphasis on niche, specialty and value added crops--features many farm case studies, as well as information on enterprise budgets and promotion/publicity. A new section discusses implications of Internet marketing and e-commerce for agriculture. Appropriate Technology Transfer to Rural Areas (ATTRA)- Business Management SeriesDairy processing
The Small Dairy Resource Book
Information sources for farmstead producers and processors. A project of the Southern Region Sustainable Agriculture Research and Education (SARE) program of USDA, January 2000Questions You Should Answer Before Starting a New Dairy Processing Enterprise
This set of questions provides a beginning point for an individual or group looking at starting up a new dairy business. The questions provide a beginning and jumping off point for a more rigorous review of the necessary components of a successful business start-up. Department of Agricultural, Resource, and Managerial Economics, (ARME) Cornell UniversitySmall dairy.com
Established in 1998 to assist small commercial dairies in finding information about on-farm and artisan processing, this site now also serves homesteaders, suburban kitchen cheese makers and food-lovers seeking sources of wholesome dairy foods and the tools to produce them.Dairy Processing Equipment
Processing your farm products into value-added goods you can sell directly to the consumer is an excellent way to get additional income from your farm. But setting up such an operation is complex and involves learning about things you never really wanted to know about, like equipment, inspectors and packaging. Northeast Organic Farming Association Of New York, Inc.Farmers Markets
Farmers' Markets
Farmers' markets are becoming increasingly popular as small growers are discovering the advantages of marketing directly to consumers. This publication is a resource for those who want to organize a farmers' market or sell at one.
Appropriate Technology Transfer to Rural Areas (ATTRA)- Business Management SeriesOpenair-Market Net:
The World Wide Guide to Farmers' Markets, Street Markets, Flea Markets and Street VendorsCooperatives/Community Supported Agriculture
University of Wisconsin Center for Cooperatives
Extension/outreach programs directed at all aspects of cooperative business principles, organizing cooperatives, cooperative financing, cooperative structure, cooperative management, leadership and governance, and related topics for both agricultural and consumer cooperatives.Community Supported Agriculture
Community Supported Agriculture (CSA) is both a marketing technique and a way of life. CSAs across the country are helping farmers make ends meet. This publication discusses the basics of CSAs, how they work, and how to get started. An increasingly important problem of CSAs is how to retain shareholders, and this is also discussed. Numerous organizations, publications, and web sites are listed.
Appropriate Technology Transfer to Rural Areas (ATTRA)- Business Management Series
Assistance Centers for Food Entrepreneurs
The Penn State Department of Food Science
The Penn State Department of Food Science offers the resources of internationally recognized faculty members and a well-educated scientific and technical staff with students at the B.S., M.S., and Ph.D. levels. Innovative research is conducted in our core areas of expertise including food chemistry, engineering, process development, and microbiology. State-of-the-art scientific and technical expertise can assist you with operational, quality, food safety, and regulatory issues vital to the success of your company. The department offers a variety of short courses, workshops, and technical training opportunities relevant to scientific and technical issues in the food industry.Pennsylvania Technical Assistance Program (PENNTAP)
Provides technical assistance to small and mid-size food processing firms across Pennsylvania and assists these businesses by providing hands-on technical assistance, information and referrals to other resources and programs.Penn State Agricultural Marketing
Retail, wholesale, and commodity marketing assistance. Business management and financial tools for existing businesses and potential entrepreneurs.Pennsylvania Small Business Development Centers
Small Business Development Centers offer free business consulting for entrepreneurs in Pennsylvania. Whether you're planning to open a business or own an established concern these centers offer the assistance you need to achieve your business goals.University of California - Davis: From Kitchen to Market - Manufacturing Options
Using a commercial kitchen, establishing a food processing facility, using a co packer, ingredient suppliers, laboratories, processing information, post-harvest information, and training opportunities.Cornell University / University of Vermont Northeast Center
for Food Entrepreneurship
Available facilities, Equipment for the Food Processing Business, Business and Marketing Basics, Terms, Definitions common in the Food Processing Industry, Regulatory Information, Links to trade groups and agencies associated with the food production, NECFE Business and Marketing Services, NECFE Product Process Development Services. Newsletter - Fact sheetsIowa State University - Kitchen Incubators and Other Food-Related Small Businesses
For laws and regulations on sale of home-prepared foods, Developing a business plan, Food safety and farmers markets.University of Idaho Food Technology Center
The Food Technology Center was originally designed as a specialty foods co-packing operation and now is being converted into a multi-purpose food production facility to assist established companies with product development and small run projects as well as a commercial R&D kitchen for use by entrepreneurs, caterers and specialty food producers.University of Nebraska Food Entrepreneur Assistance Program
The Food Processing Center's Entrepreneur Assistance Program specializes in providing business, marketing and technical assistance to entrepreneurs in the value-added food processing industry.New England Food Entrepreneurs Online Support
As an outreach program of the New England land-grant universities, Cooperative Extension helps small food businesses access needed information, resources, and education to be successful.New Mexico State University Food Technology Extension Program
Since 1993, the Extension Home Economics Food Technology program has assisted food producers in the state by providing information on food regulations and with services such as process review of acidified foods and analysis for nutritional labeling.New York Agricultural Innovation Center
The Agriculture Innovation Center (AIC) helps ag producers add value to what they produce (i.e., via product branding; product quality enhancement; on-farm, first-stage product transformation; finding higher-value uses for manure and crop by-products). Business planning assistance will be a key element of all activities.North Carolina State University -
A Guide to Manufacturing Foods in North Carolina
Frequently Asked Questions, Publications & Fact sheets, State & Federal Resources, Services & Supplies, Marketing Assistance from NCDA, A Decision Tree for Getting Started.North Dakota State University Food Entrepreneur -
Your Resource Guide to The Food Industry
Business How-To's, Rules And Regulations, Ingredient And Equipment Suppliers, Food Safety And Quality Control, Testing And Labeling.Oregon The Food Innovation Center
Offers one-stop access to important services for food producers, processors, marketers, and entrepreneurs. From Oregon State University and the Oregon Department of AgriculturePurdue University: Value Added Processing Assistance
Consumer testing (e.g. sensory panels, concept sorts, preference testing, etc.), general recipe/product development (e.g. recipe to formula conversion, scale-up, ingredient functionality, shelf-life testing, etc.), general process supportFood Innovation Research and Extension Center (FIRE)
Created by the New Jersey Agricultural Experiment Station at Rutgers University in 2001 to provide research, education, outreach and business development services to New Jersey's agricultural and food industries.Adding Value to Tennessee Agriculture Through Commercial Food-Processing Enterprises
Evaluation criteria, project development specifics, sample cost-and-return analysis, and general operational guidelines for commercial kitchen facilities as value-added food enterprises in
University of Tennessee Extension.Utah Small Food Business Services
The Utah State University Food Safety Program encompasses Consumer, Retail-Foodservice, and Small Business food safety issues.Vermont Food Venture Center
The mission of the Vermont Food Venture Center is to provide the needed resources for entrepreneurs to start a specialty food business and/or to help grow an existing business. Fairfax, Vermont.Washington State Food Business Start-up Web Site
Food processors handbook, licensing information, regulations for food business start-ups.