Florida Department of Agriculture and Consumer Services

Wholesale/Manufactured Food Program

The Manufactured Foods Program (Wholesale Establishments) is responsible for permitting and inspecting food establishments engaged in the manufacturing, processing, packing, holding or preparing of food for sale or distribution to other businesses.

Businesses that typically fall into the wholesale category include: wholesale bakeries, food storage warehouses, bottling plants, canning plants, seafood processors and other food processors.

Current Good Manufacturing Practices

All manufactured food establishments are subject to the requirements in Title 21, Part 110 [ Adobe PDF Document ], Code of Federal Regulations (CFR), in addition to other applicable regulations depending on the nature of the product.

Acid, Acidified and Low-Acid Canned Foods

Acid foods naturally have a pH below 4.6. Acid foods may include tomatoes, citrus fruits, salsas or sauces made of ingredients that naturally have a pH of 4.6 or below, and other similar products.

Acidified foods are low-acid foods to which acids or acid foods are added to lower the pH to 4.6 or below. Examples include sauces, salsas, juices and other products. Acidified foods are subject to the requirements in 21 CFR 108.25 [ Adobe PDF Document ] and 21 CFR 114 [ Adobe PDF Document ].

Low-acid canned foods are foods with a pH above 4.6 that are packed in hermetically sealed containers. Low-acid canned foods include shelf-stable canned soups, canned meats and canned vegetables. Low-acid canned foods are not typically produced on a small scale because of the expensive retort equipment (sterilization equipment) and expert heat distribution studies required to manufacture the products. Low-acid canned foods are subject to the requirements in 21 CFR 108.35 [ Adobe PDF Document ] and 21 CFR 113 [ Adobe PDF Document ].

Acid, acidified and low-acid canned foods are also known as shelf-stable foods. All shelf-stable foods must be evaluated by a food processing authority for proper classification and identification of any critical factors that must be monitored, such as pH and cook time/temperature.

Bottled Water

Bottlers of drinking water are subject to the requirements in 21 CFR 129 [ Adobe PDF Document ] and 21 CFR 165.110 [ Adobe PDF Document ].

Food Safety Modernization Act Preventive Controls for Human Food

The FDA Food Safety Modernization Act (FSMA) Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food rule is now final, and compliance dates for some businesses began in September 2016. 

Juice Hazard Analysis and Critical Control Points (HACCP)

Juice means the aqueous liquid expressed or extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or puree (21 CFR 120.3). Juice processors who sell or distribute juice products to other businesses are subject to the requirements in 21 CFR 120 [ Adobe PDF Document ].

Seafood HACCP

Processors of fish and fishery products are subject to the requirements in 21 CFR 123 [ Adobe PDF Document ]. Processing is defined as: handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding (21 CFR 123.3).


Smoked Fish Workshop August 12, 2015



Listeria — All You Wanted to Ever Know [ Windows Media Video ]

Jamie Dement, MNS Food and Waterborne Disease Program Coordinator DOH

Cold and Hot Smoked Fish Process and Controls [ Windows Media Video ]

Michael Lombardi, USFDA; Carolina Schaffer, FDACS

Listeria — Environmental Controls [ Windows Media Video ]

Michael Lombardi, USFDA; Carolina Schaffer, FDACS

Smoked Seafood Environmental Monitoring — Listeria monocytogenes  [ Windows Media Video ]

Rita J. Johnson, FDACS

Recalls and Reportable Food Registry [ Windows Media Video ]

Meredith M. Cobb, FDA; Nelson E. Venerio, FDA; and Richard Stephens, FDACS

Regulatory Strategies and Compliance [ Windows Media Video ]

Commander Travis Chapman, FDA; Brian Schuettler, FDACS

Controlling Listeria monocytogenes in Smoked Fish Processing Facilities [ Windows Media Video ]

Jennifer Cripe, FDA