For food processors

Learn what you need to know to run a food processing business safely.  Each “operating supervisor,” the person who is in the plant at the time the acidified product is processed and packaged, must be certified. Attending an acidified foods or Better Process Control School provides the necessary certification. There is no expiration on the certification.

Upcoming courses

• University of Minnesota: Acidified Foods Training for Entrepreneurs and Food Processors to become certified as supervisors.
• Better Process Control Schools (includes acidified): Courses are held across the U.S. throughout the year, so check the listing for a variety of options.
• NC State Extension (online): This course is available online and on-demand and allows one year for completion.

NOTE: Completing an acidified food course online or in-person in another state meets Minnesota requirements.

Prior to making or selling items, you must file with the FDA or USDA and have your process approved by a processing authority. The processing authority will work with you to refine and approve your plan to minimize the risk of your product becoming contaminated. In preparation for your meeting, it is helpful to review the information that you will need to provide to the processing authority.

Processing authorities in Minnesota

• Alison Larsson
• Kumar Mallikarjunan

There are generally three options for producing your product:

1. Work with a co-packer.
2. Rent a commercial kitchen.
3. Set up your own facility. Check with your city, county and Minnesota Department of Health for applicable licenses and regulations.

You will also need to ensure you have appropriate labeling and nutrition information. A good resource for food product development and labeling in Minnesota is the Agricultural Utilization Research Institute (AURI). They can assist with labeling requirements and nutrition panels.