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  • Request For Official Sterilization Process - California Department Of ... - Cdph Ca

Get Request For Official Sterilization Process - California Department Of ... - Cdph Ca

Department of Health Services Food and Drug Branch REQUEST FOR OFFICIAL STERILIZATION PROCESS Canner: Product: Mailing Address: Formula: City: Zip Code: Sample Source: Laboratory New Product?? Yes.

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How to fill out the Request For Official Sterilization Process - California Department Of ... - Cdph Ca online

This guide provides clear, step-by-step instructions for filling out the Request For Official Sterilization Process form from the California Department of Public Health. By following these directions, you will efficiently complete the online submission process.

Follow the steps to successfully fill out your form online.

  1. Click ‘Get Form’ button to obtain the form and open it in the editor.
  2. Begin by filling in the 'Canner' field with the name of the canning entity responsible for the product.
  3. In the 'Product' section, enter the specific name of the product for which you are requesting sterilization.
  4. Fill out the 'Mailing Address', providing complete details of where the correspondence should be sent.
  5. Describe the 'Formula', 'City', and 'Zip Code' associated with the product, ensuring accuracy in these fields.
  6. Indicate the 'Sample Source' and select the appropriate 'Laboratory' that will handle the approval process.
  7. Respond to the 'New Product?' question by selecting 'Yes' or 'No' based on the status of your product. If applicable, highlight any changes that have been made.
  8. Provide details in the telephone, production reformulation, container sizes, and type of retort fields as required.
  9. Fill in the 'Existing S-Number or Date of Existing Process Letter' if you have one, or leave it blank if this is a new submission.
  10. Complete the technical specifications including container position, cooker capacity, hydrostatic, aseptic, flow rate, cooker speed desired, and hold tube length.
  11. List the ingredients by including the amount (weight or percentage) for each, and ensure that other details such as desired temperatures and process temperatures are clearly indicated.
  12. Write any additional details regarding product preparation in the designated section.
  13. Finally, provide your signature and print your name, along with your title and the submission date.
  14. Next, choose to save changes, download, print, or share the form as necessary to complete your submission.

Complete your documents online to streamline the submission process.

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Acidified foods are low-acid foods to which acids are added in order to lower pH to 4.6 or less. Examples of acidified foods include pickled vegetables and eggs. Low-acid canned foods are defined as foods that undergo a thermal process prior to being placed in a hermetically-sealed (airtight) container.

Low-acid canned foods include shelf-stable canned soups, canned meats and canned vegetables. Tomatoes and tomato products having a finished equilibrium pH less than 4.7 are not classified as low-acid food.

Examples of Low Acid Canned Foods: shelf-stable milk (commonly packaged in pouches) Canned tuna. Canned black beans. Canned corn. Canned mushrooms. Canned Cauliflower. Shelf-stable vegetable broth.

Acidified foods are shelf-stable food products that have been thermally processed and hermetically sealed in a container. Some common acidified foods are pickled asparagus, dill pickles, bread and butter pickles, pickled green beans, barbecue sauces, hot sauces, and some pepper jellies.

California law requires that a canner of certain acidified foods and/or thermally processed low-acid canned foods (LACF) must obtain a Cannery License, issued by the California Department of Public Health, Food and Drug Branch (FDB), prior to initiating processing operations.

Low-acid foods (red meats, seafood, poultry, milk, and all fresh vegetables except for most tomatoes) have pH values higher than 4.6 and should be sterilized at temperatures of 240° to 250°F (115.56°C to 121.1°C), attainable with pressure canners operated at 10 to 15 pounds per square inch gauge.

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© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232
Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
Privacy Notice
Legal Hub
Content Takedown Policy
Bug Bounty Program
About Us
Help Portal
Legal Resources
Blog
Affiliates
Contact Us
Delete My Account
Site Map
Industries
Forms in Spanish
Localized Forms
State-specific Forms
Forms Kit
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate WorkFlow
DocHub
Instapage
Social Media
Call us now toll free:
+1 833 426 79 33
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232