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Acidified And Low-Acid Identification

Companies that produce Acidified or Low-Acid Canned Food (AF/LACF) products must complete their FCE registration and submit SID filings on each production process to FDA. Common examples of AFs/LACFs include canned tuna, canned roasted red peppers, and coconut water.

Registrar Corp’s specialist team can work with you to determine if your products qualify as AF/LACF and bring you into compliance with FCE-SID requirements.

FCE Preparation With Registrar Corp’s FCE Wizard

Know which LACF regulations you need to comply with. Our FCE Wizard platform allows you to generate a free report with potential requirements for individual products based on their pH level, water activity, ingredients, and more.

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Submission Identifier (SID) Verifier

Each unique process filing for AF/LACF gets assigned a unique Submission Identifier (SID) number. Verifying your FCE products’ Submission Identifier (SID) numbers before shipping helps avoid time-consuming detentions, entry errors, and low filer evaluations. Registrar Corp’s SID Verifier tool makes it easy to confirm whether your SIDs are on file in the FDA database.


Need BPCS Training?

Low Acid / Acidified canned food manufacturers are required by FDA to have at least one person who has successfully completed Better Process Control School (BPCS) training to supervise each shift that manufacturers products that fall under LACF jurisdiction. Our 100% online, self-paced BPCS training helps you maintain FDA FCE compliance.

Registrar Corp assists quickly and efficiently with FCE.

Take the first step and complete the form to get started.

Frequently Asked Questions

All facilities that manufacture, process, pack, or hold food for human or animal consumption in the United States must register with the U.S. Food and Drug Administration (FDA). Food facilities that manufacture, process, or pack Acidified or Low Acid canned foods are considered to be Food Canning Establishments (FCE) and need additional registration.

Foods subject to FCE requirements are also subject to the Preventive Controls Rule and require a Food Safety plan unless an exemption applies to that particular food. Seafood and juice products are subject to Hazard Analysis Critical Control Point (HACCP), so they do not require a Food Safety plan. USDA-regulated foods are not subject to the Preventive Controls Rule either.

The FDA requires most FDA-registered food establishments to create and implement a Food Safety plan. Companies subject to the Preventive Controls Rule (21 CFR 117) must designate a Preventive Controls Qualified Individual (PCQI) to develop the Food Safety plan.

AF/LACF manufacturers are required to register with LACF information including the name of the establishment, location of each establishment in which the processing is carried on, the processing method and a list of foods processed in each establishment (21 CFR 108.25(c)(1) and 21 CFR 108.35(c)(1)). After you register an establishment, FDA assign a Food Canning Establishment (FCE) number identifying the physical processing plant located at the address provided.

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