Welcome to the Wisconsin Acidified Canned Foods Business site! Acidified foods are low-acid foods where acid is added to ensure safety before canning. Whether you are processing salsa or relish, tomatoes or pickled beets, we have the information that you need to Get Started, prepare for Licensing, design a Product Label, and file and maintain Records and Forms. Follow these 12 steps to success.

• 1. Wondering where to start? The Wisconsin Department of Agriculture, Trade and Consumer Protection - Division of Food Safety (WDATCP-DFS) - is the place to begin. No matter where in the state you live, call 608-224-4700 and ask for the phone number of the WDATCP-DFS food inspector assigned to your area. An inspector will meet with you to begin the process. WDATCP-DFS can help with:
  • - Construction plan review.
  • - Facility approval.
  • - Licensing questions.
  Contacting WDATCP-DFS early in the process can save a lot of problems later!
  Need business help? Contact the Wisconsin Small Business Development Center or the Agriculture Innovation Center at UW-Madison.
• 2. Review the Wisconsin regulations (ATCP70) which govern food processing facilities and the food safety regulations for small food processors and farm market vendors. Foods processed in Wisconsin must also meet federal (FDA) standards. Title 21 of the Code of Federal Regulations, Parts 114 & 108 (21CFR114 & 21CFR108), regulates acidified foods.
  
  Naturally acid foods and fermented foods along with jams, jellies, preserves, and certain dressings and sauces are exempt from the provisions of 21CFR114. Generally, if a food is formulated predominantly from acid foods, it qualifies for exemption. If, however, the food contains a mixture of acid and low-acid foods, the regulation applies. Regardless, a food processing license is still required. If you don’t know how to categorize your product, contact UW-Extension to find out.
• 3. Processors of acidified canned foods (salsa, pickles, etc) must attend a training workshop. The Wisconsin Acidified Canned Foods Training was developed with you in mind. Workshops are offered around the state, so you can choose the time and location that best fits your schedule. You can also attend the Better Process Control School.

Once you have all the necessary forms completed and your processing facility is approved, DATCP can issue your food processing license. Here’s what you need to do to get to that point:

• 4. Send samples from 2 test batches for each product off to a commercial laboratory for pH testing. A list of Wisconsin testing labs can be found here*.
• 5. Once you have your test results in, you are ready to complete a pre-licensing worksheet for each product. The pre-licensing worksheet (word) (pdf) should include:
  • - All ingredients, carefully listed by weight or measure
  • - pH values of the predominant ingredients
  • - Your recipe in the form of a scheduled process. A scheduled process includes several critical components: such as product equilibrium pH, fill temperature, jar or container size, and pasteurization method (hot-fill and hold or boiling water canning). More information on writing a scheduled process can be found here.
  • - pH monitoring method and frequency
• Your food must be processed in an approved facility (certified kitchen). This kitchen must be separate from your family kitchen. A list of food business incubators that rent space for food processors can be found here. Other acceptable venues can be restaurants, church kitchens, and kitchens in community centers. Your food inspector will need to approve any location that you choose for processing.
• 6. Unless you exactly follow an approved recipe, you will need a letter from a Process Authority documenting the safety and shelf-stability of your product. There may be a charge for this service. Wisconsin businesses are encouraged to contact the University of Wisconsin for this service.
• Those wishing to produce fermented vegetables are encouraged to review recommendations for sfae production.
• *The University of Wisconsin does not endorse the testing labs listed over other similar businesses. This information is provided only as a service to processors.

Before your license will be granted, you need to receive approval for your product label. There are several resources that can help you with this.

• 7. Prepare your product label to meet state and federal guidelines. At a minimum, your label should include:
  • a. Name of the product
  • b. Name & address of producer
  • c. Ingredient statement
  • d. Net Weight
  • e. Date or lot code
• Label all products:"Refrigerate after Opening"
• The answers to frequent food label questions can be found here. The FDA has prepared a Food Labeling Guide for Industry with information on ingredient labeling. The Wisconsin Department of Agriculture has information particularly helpful to Wisconsin businesses.
• 8. Develop a date or lot code system for each product that works for you. Common dating systems include the use of a Julian date or calendar date, with some type of product identifier, if needed. Examples of Julian dating include:
  • 0209 for January 20, 2009. The code consists of Day Day Day Year
  • 131B9 for May 11th, pickled Beets, 2009. The code consists of Day Day Day Product Year
  • 26609 for September 23, 2009. The code consists of Day Day Day Year Year
• Looking for containers and lids?

  • Try W.B. Bottle in Milwaukee*:
  • 3400 S Clement Ave
  • Milwaukee, WI 53207-3536
  • (414) 482-4300

  Need a barcode for your jars? Many online retailers offer barcodes for various prices. For example:

  • Nationwide Barcode*
  • Quality UPC*
  • Simply Barcodes*
• *The University of Wisconsin does not endorse these businessesover other similar businesses. This information is provided only as a service to processors.

Now that you have your license, it’s important to keep the proper records to ensure that you are manufacturing a safe, shelf-stable product. And you need to complete forms to register your business and your processes with the FDA. Here are some hints on keeping your successful business going strong.

• 9. You must register your business and each process with the FDA. The FDA provides instructions for completing form 2541 (business registration) and 2541a (process filing). A fact sheet has been developed to help you with this process. File completed forms with
  • LACF Registration Coordinator (HFS-618)
  • Center for Food Safety and Applied Nutrition (FDA)
  • 5100 Paint Branch Parkway
  • College Park, MD 20740-3835
  OR file online (it's FREE) by calling the FDA at (301) 436-2411 for access information..
• 10. Measure the equilibrium pH of each batch of product that you produce. Not sure how to do this? Unless your product pH is less than 4.0, you need to purchase a pH meter for testing your products. See Successful pH Testing for tips on purchasing, and using, a pH meter. There are also helpful online videos.
  • Calibrating a digital pH meter
  • Calibrating and using a handheld pH meter
• 11. Be sure to keep accurate records! A batch log (word, pdf) will help you track your product and test results. You must also have a recall procedure in place. WDATCP-DFS has developed information on 'How to Conducts a Voluntary Food Product REcall.'
• 12. Maybe you have decided to work with a co-packer to produce and package your product. Be sure to read Choosing and Using a Co-Packer, and consult the list of co-packers identified in Wisconsin. Be sure to contact your local community for any local regulations which may apply.
• Other resources that you may find helpful.
  Food Entrepreneur Resources - Penn State University
  From Kitchen to Market – University of California
  Kitchen Incubators – Iowa State University
  Northeast Center for Food Entrepreneurship – Cornell University
  University of Nebraska Food Entrepreneur Program