Last modified at 8/27/2012 11:57 AM by Critzer, Faith (Faith Critzer)
An acidified food (AF) is a low-acid food (pH>4.6) to which acid(s) or acid food(s) are added and which has a finished equilibrium pH of 4.6 or below and a water activity (aw) greater than 0.85.

Manufacturers of acidified foods must be compliant with current good manufacturing practice (cGMP) requirements specific to acidified foods in 21 CFR part 114  and to the “Specific Requirements and Conditions for Exemption From or Compliance With an Emergency Permit” for acidified foods in 21 CFR 108.25.  In addition, acidified food manufacturers must also adhere to current good manufacturing practices (cGMP) with apply to all food products described in 21 CFR part 110.

Federal Regulations require commercial processors of shelf stable acidified foods in a hermetically sealed container to be sold in the United States to register each establishment (form 2541) and file scheduled processes (form 2541a) with the Food and Drug Administration for each product, product style, container size and type and processing method (21 CFR 108).

If you are interested in manufacturing acidified foods, read about steps to becoming an acidified food manufacturer.