Foods that are classified as potentially hazardous foods require refrigeration.įood products that have "gluten-free" claims on their label should have a gluten test done to ensure that the gluten levels in the product are below the gluten-free level of 20 parts per million. Some baked goods and other food products may require testing (pH and/or water activity) to determine if the product is a potentially hazardous food. Nutritional analysis can also be performed on your product if you wish to have a nutrition facts panel on your label, however, this is not a requirement unless you are producing over 100,000 units per year or have over 100 employees. This is a requirement of the FDA and must be done before registering the product with USDA.Īll food product testing results are written into a process control letter, which is required documentation to show proof of testing with the South Carolina Department of Agriculture. Products that are classified as acidified and low acid require the processor to have a Better Process Control School certificate and registration of their facility and process with the Food and Drug Administration. These tests are also used to determine if a food product is classified as either an acid, acidified, or low-acid food. If the food product has high sugar content, then a water activity test may also be required. nutritional analyses (for nutrition label)įood products that are prepared to be shelf-stable require pH testing.water activity (a measure of water available to microorganisms).
The primary types of testing that are performed to ensure product safety include: The Food and Drug Administration and the South Carolina Department of Agriculture require product testing for certain products that have a potential risk for growing bacteria that can make people sick. Product testing is important to ensure the safety of your product.
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