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Get UCLRFP Request for pH Control Form 2012

State of California - Health and Human Services Agency California Department of Public Health Food and Drug Branch REQUEST FOR pH CONTROL Canner Product Mailing Address Formula Number/Code City Zip Code Telephone XT Type of Submission or If reformulation must provide Existing S-Number Container Size Date of Existing Process Letter S- and NOTE Highlight changes in formula. If changes are determined to be significant a new formula number must be assigned. Sample s If yes submitted Yes No Laboratory Sample or Production Sample INGREDIENTS List each ingredient by weight or percentage and describe ingredient fresh frozen dried brined canned acidified etc.. Give pH if known* Attach extra sheet if needed* Ingredient Amount Wt or Product Preparation Indicate process Cold-Fill Pasteurizer/Water bath Hot-Fill-Hold Other Include minimum initial temperature where necessary. Indicate minimum time and temperature that product is heated and EXACTLY what parameters are monitored* Attach extra sheet if needed* For HOT-FILL-HOLD also include minimum temperature upon filling into the container how long the product is held in the container prior to cooling and how the container lid is sterilized for example is the container inverted pH of acid ingredient s alone or with water if added Equilibrium pH after low-acid ingredients are mixed-in but before any acid is added Approximate time needed to achieve equilibrium pH For products where primary acidification is by addition of acid to a low-acid main ingredient eg. cucumbers A. If food is acid-blanched What Acid is Used Acid in bath Time Temperature pH of food after blanching B If Acid blanching is not used how is acidification achieved For product with Water Activity 0. 85 give equilibrium Water Activity of finished product describe method used Signature required Print Name required Date Title E-mail address if you prefer to receive letter electronically Submit to Revised 12/10/12 University of California Laboratory for Research in Food Preservation 6665 Amador Plaza Road Suite 207 Dublin CA 94568 Tel 925 833-6941 Fax 925 833-9739 E-Mail uclrfp ucdavis. Give pH if known* Attach extra sheet if needed* Ingredient Amount Wt or Product Preparation Indicate process Cold-Fill Pasteurizer/Water bath Hot-Fill-Hold Other Include minimum initial temperature where necessary. Indicate minimum time and temperature that product is heated and EXACTLY what parameters are monitored* Attach extra sheet if needed* For HOT-FILL-HOLD also include minimum temperature upon filling into the container how long the product is held in the container prior to cooling and how the container lid is sterilized for example is the container inverted pH of acid ingredient s alone or with water if added Equilibrium pH after low-acid ingredients are mixed-in but before any acid is added Approximate time needed to achieve equilibrium pH For products where primary acidification is by addition of acid to a low-acid main ingredient eg. Indicate minimum time and temperature that product is heated and EXACTLY what parameters are monitored* Attach extra sheet if needed* For HOT-FILL-HOLD also include minimum temperature upon filling into the container how long the product is held in the container prior to cooling and how the container lid is sterilized for example is the container inverted pH of acid ingredient s alone or with water if added Equilibrium pH after low-acid ingredients are mixed-in but before any acid is added Approximate time needed to achieve equilibrium pH For products where primary acidification is by addition of acid to a low-acid main ingredient eg. cucumbers A. If food is acid-blanched What Acid is Used Acid in bath Time Temperature pH of food after blanching B If Acid blanching is not used how is acidification achieved For product with Water Activity 0. .

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