Processing Industry Resources

Page Index


Processed Foods Regulations and Contacts in North Carolina

Note: These regulations do not cover food and nutrition labels.
For labeling information, visit this website: http://www.cfsan.fda.gov/label.html


Acid Foods

(Naturally fermented vegetables, sauerkraut; most fruits, some tomatoes)

Regulations That Apply: 21 CFR 110 Good Manufacturing Practices (GMP)

Regulating Agency: North Carolina Department of Agriculture & Consumer Services (NCDA&CS), Food & Drug Protection Division

Regulator Contact: Susan Parrish, (919) 733-7366

NCSU Specialist Contact: John Rushing, Food Processing (919) 515-9512, john_rushing@ncsu.edu

Notes: pH < 4.6; FDA bioterrorism registration Rrequired.
To register your facility under the Bioterrorism act, visit http://www.fda.gov/oc/bioterrorism/bioact.html


Acidified Foods

(Tomato sauces, pickled beans, chutneys, some moles – all hot filled)

Regulations: 21 CFR 110 GMP

Regulating Agency: NCDA&CS, Food & Drug Protection Division

Regulator Contact: Susan Parrish, (919) 733-7366

NCSU Specialist Contact: John Rushing, Food Processing,
(919) 515-9512, john_rushing@ncsu.edu

Notes: Scheduled process required; registration with FDA required as acidified food producer. To have your product tested for a scheduled process, visit http://www.ces.ncsu.edu/depts/foodsci/ext/programs/
ncfood/testing.htm.


Cold-Filled Products

(Dressings and condiments)

Regulations:21 CFR 110 GMP

Regulating Agency: NCDA&CS, Food & Drug Protection Division

Regulator Contact: Susan Parrish, (919) 733-7366

NCSU Specialist Contact: John Rushing, Food Processing,
(919) 515-9512, john_rushing@ncsu.edu

Notes:Usually are acid products with pH < 4.6. FDA bioterrorism registration required. To register your facility under the Bioterrorism act, visit http://www.fda.gov/oc/bioterrorism/bioact.html.


Dried Products

(Tomatoes, mushrooms, apples. Also dried mixes, trail mixes)

Regulations: 21 CFR 110GMP

Regulating Agency: NCDA&CS, Food & Drug Protection Division

Regulator Contact: Susan Parrish, (919) 733-7366

NCSU Specialist Contact: John Rushing, Food Processing,
(919) 515-9512, john_rushing@ncsu.edu

Notes:FDA bioterrorism registration required. To register your facility under the Bioterrorism act, visit http://www.fda.gov/oc/bioterrorism/bioact.html.


Standard Food Preserves

Regulations: 21 CFR 110GMP

Regulating Agency: NCDA&CS, Food & Drug Protection Division

Regulator Contact: Susan Parrish, (919) 733-7366

NCSU Specialist Contact: John Rushing, Food Processing,
(919) 515-9512, john_rushing@ncsu.edu

Notes: FDA bioterrorism registration required. To register your facility under the Bioterrorism act, visit http://www.fda.gov/oc/bioterrorism/bioact.html.


Baked Goods

(Breads, most cakes, fruit pies, etc)

Regulations: 21 CFR 110 GMP

Regulating Agency: NCDA&CS, Food & Drug Protection Division

Regulator Contact: Susan Parrish, (919) 733-7366

NCSU Specialist Contact: John Rushing, Food Processing,
(919) 515-9512, john_rushing@ncsu.edu

Notes: FDA bioterrorism registration required. To register your facility under the Bioterrorism act, visit http://www.fda.gov/oc/bioterrorism/bioact.html.


Specialty Preserves

 (Low-sugar fruit preserves, vegetable preserves - may be acidified)

Regulations: 21 CFR 110 GMP

Regulating Agency: NCDA&CS, Food & Drug Protection Division

Regulator Contact: Susan Parrish, (919) 733-7366

NCSU Specialist Contact: John Rushing, Food Processing,
(919) 515-9512, john_rushing@ncsu.edu

Notes: If acidified, see above. FDA bioterrorism registration required. To register your facility under the Bioterrorism act, visit http://www.fda.gov/oc/bioterrorism/bioact.html.


Food Vendor Carts

Regulations: NC Foodservice Rules

Regulating Agency: Asheville-Buncombe Health Center

Regulator Contact: Eddie Shook (828) 250-5016


Caterers

Regulations: NC Foodservice Rules

Regulating Agency: Asheville-Buncombe Health Center

Regulator Contact: Eddie Shook–(828) 250-5016


Foods Prepared & Sold Refrigerated or Frozen

 (Salsa, pesto, applesauce)

Regulations: 21 CFR 110 GMP

Regulating Agency: NCDA&CS, Food & Drug Protection Division

Regulator Contact: Susan Parrish, (919) 733-7366

NCSU Specialist Contact: John Rushing, Food Processing,
(919) 515-9512, john_rushing@ncsu.edu

Notes:FDA bioterrorism registration required. To register your facility under the Bioterrorism act, visit http://www.fda.gov/oc/bioterrorism/bioact.html.


Pasteurized Juices & Ciders

Regulations: HACCP

Regulating Agency: NCDA&CS, Food & Drug Protection Division

Regulator Contact: Susan Parrish, (919) 733-7366

NCSU Specialist Contact: John Rushing, Food Processing,
(919) 515-9512, john_rushing@ncsu.edu

Notes:FDA bioterrorism registration required. To register your facility under the Bioterrorism act, visit http://www.fda.gov/oc/bioterrorism/bioact.html.


Certain Prepared Seafood Products

Regulations: 21 CFR 110 GMP; 21 CFR 123 Seafood; 21 CFR  114 HACCP – Fish and Fishery Products

Regulating Agency: NCDA&CS, Food & Drug Protection Division

Regulator Contact: Susan Parrish, (919) 733-7366

NCSU Specialist Contact: David Green, Seafood Processing
(252) 222-6335, dpg.@ncsu.edu

Notes:FDA bioterrorism registration required. To register your facility under the Bioterrorism act, visit http://www.fda.gov/oc/bioterrorism/bioact.html.


Meat and Poultry

Regulations: NC Compulsory Meat Inspection Law, NC Poultry Products Inspection Law

Regulating Agency: NCDA&CS, Meat & Poultry Division

Regulator Contact: Meat & Poultry Inspection Division
(919) 733-4136

NCSU Specialist Contact: Dana Hanson, Meat Processing
(919) 515-2958, dana_hanson@ncsu.edu
Fletch Arritt, Poultry Processing, (919) 513-0176, fmarritt@ncsu.edu

General & Regulatory Information

Online Guide for Food Processors in North Carolina
NC Cooperative Extension food safety information for food processors, including upcoming workshops, regulation guidance and publications on food processing issues in North Carolina.

Publication for Food Safety and Processing
A list of commercial and consumer resources for food safety issues.

Good Manufacturing Practices in Manufacturing, Packing or Holding of Human Foods (cGMPs)
Handout on regulations and recommendations of cGMPs on processing of foods, including a pre-quiz.

Herbal Foods
Guidance for safe production of herbal foods, including explanations of applicable regulations

Who will regulate my food business?
A listing of businesses and the corresponding regulatory agencies’ specific rules for products.

Federal Regulation of the Food Industry: Part 1, The Regulatory Process
Explanation of how to decode federal regulations of the food industry, and how such regulations are made.

Federal Regulation of the Food Industry: Part 2, Federal Regulatory Agencies
Explanation of federal agencies that regulate the food industry, including their jurisdictions and interactions.

Microbiology Information

Basic Food Microbiology 
NCSU Extension publication with introduction to microbes involved in food safety. 

Bad Bug Book
FDA’s complete resource on pathogenic microorganisms, their biology and connections to disease.

Outbreaks Associated with Fresh and Fresh-Cut Produce: Incidence, Growth and Survival of Pathogens in Fresh and Fresh-Cut Produce
In-depth biological and practical information about pathogens associated with fresh and fresh-cut produce; includes information about the pathogens themselves, their means of contamination and control measures.

A Reference Guide for Foodborne Pathogens
Lists common pathogens associated with food and produce, symptoms of infection, sources of the pathogen, and transmission methods associated with food production

Hazard Analysis Critical Control Points (HACCP) Tools

HACCP Principles
Outlines the basic principles involved in a HACCCP plan

Developing a HACCP Plan
From the application manual of the HACCP system regarding Mycotoxin prevention and control.

Ensuring Safe Food – A HACCP-based plan for ensuring food safety in retail establishments
Simple and logical approach for introduction of a HACCP-based food safety training program for employees at retail establishments.

Processing Information

For Safety’s Sake: Pickle and Pickle Product Problems
Troubleshooting for producers of pickles and pickle products, explaining which abnormalities in pickles are safe and which indicate contamination.

Manufacturing Jelly and Preserve Products
Guidance on food safety and applicable regulations for the production of jelly and preserves.

Understanding GMPs for Sauces and Dressings
Explanation of GMP regulations and recommendations for the production of cold-filled sauces and dressings.

Sanitation Information

Basic Elements of a Sanitation Program for Food Processing and Food Handling
Basic guide for food processing and handling facilities addressing all areas of basic protection from contamination.

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
Detailed discussion of appropriate cleaning and sanitizing methods for equipment in professional food processing facilities.

Maintenance in a Food Manufacturing Facility: Keeping a Sanitary Process Environment During Repairs
Guidelines for maintaining sanitation in processing facilities during repair and maintenance of equipment.

Worker Hygiene and Health

Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs
Intended for growers to guide and evaluate their hygiene training of employees. Includes sample forms for use on the farm (or in a food safety plan) to keep track of worker trainings and worker toilet facility upkeep.

Product Liability

Product Liability and Microbial Foodborne Illness
Publication about implications of food safety for grower liability.

Recall Information

Food Recall Manual
172-page document for food producers, handlers and distributers detailing procedures of a food recall. Includes information on liability and prevention of contamination that would lead to a recall.

Developing a HACCP Plan
A guide to help you develop a recall plan.