FOOD PROCESS FILING FOR LOW-ACID ASEPTIC SYSTEMS FDA-2541c FDA-PSC

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Specifications	FOOD PROCESS FILING FOR LOW-ACID ASEPTIC SYSTEMS FDA-2541c FDA-PSC
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FOOD PROCESS FILING FOR LOW-ACID ASEPTIC SYSTEMS (USE FDA BOOKLET TITLED ASEPTIC PACKAGING SYSTEM SUPPLEMENT ) FORM FDA 2541c

Specifications	FOOD PROCESS FILING FOR LOW-ACID ASEPTIC SYSTEMS FDA-2541c FDA-PSC
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Content	FOOD PROCESS FILING FOR LOW-ACID ASEPTIC SYSTEMS (USE FDA BOOKLET TITLED ASEPTIC PACKAGING SYSTEM SUPPLEMENT ) FORM FDA 2541c (4/10)PREVIOUS EDITION IS OBSOLETE (TYPE OR PRINT ALL INFORMATION REQUESTED, IF AN ITEM DOES NOT APPLY ENTER NA . FILE ACIDIFIED ASEPTIC (pH 4.6 or BELOW) ON FORM 2541a) NOTE: No commercial processor shall engage in the processing of low-acid foods unless completed Forms FDA 2541 and FDA 2541c have been filed with the Food and Drug Administration, 21 CFR 108.35 (c)(1) and (2). FORM APPROVED: OMB No. 0910-0037 EXPIRATION DATE: 8/31/2011 FDA USE ONLY DATE RECEIVED BY FDA Y 2. ESTABLISHMENT NAME 1. FCE NAME (Type or Print) REPLACES Y NEW /2 YYYMMDDSSS 0- SCHEDULED Y / YYYMMDDSSS - 3. SID 6.SUP SID CANCELS 8. NAMES OF STERILIZING SYSTEMS 7. PRODUCT NAME, FORM OR STYLE, AND PACKING MEDIUM 4. 11. MAXIMUM WATER ACTIVITY2 a. Product1 Tinplate or Steel Can ZIP (OR OTHER POSTAL CODE) Source for 8.a. and 8.b. 5. COUNTRY a. 9. PROCESS ORIGIN Date (mm/yyyy) FOOTNOTES ALTERNATE FOR STATECITY / YYYMMDDSSS - No. 10. CONTAINER TYPE (Check one) Aluminum Canb.Glass b. Packaging Temp (oF) Other (Specify below and in item 22 if necessary)d. b. a. CONTAINER DIMENSIONS (Inches and Sixteenths) . Normal 12. pH Max.3 16. HOLDING TUBE LENGTH (Inches) . 14. SPECIFIC GRAVITY AT 77 _+ 2 oF DEPARTMENT OF HEALTH AND HUMAN SERVICESFood and Drug Administration . 15. INSIDE DIAME- TER OF HOLDING TUBE (Inches) c. . 13. MAXIMUM CONSISTENCY OR VISCOSITY IN CENTIPOISES OR APPROPRIATE UNITS . Value at 77_+ 2oFMethod NameUnitsValue at Other Temp 1 2 3 4 5 6 Other Temp ( oF) No. Minimum Initial4 Temp (oF) Diameter or Length 0. 22. COMMENTS PSC Graphics: (301) 443-1090 18. 1 For steam injection, enter volume increase and thermal expansion factors in 22. SCHEDULED PROCESS Least Sterilizing Value (Fo)5Time (sec) 19. Flow Correction Factor . 20. MAXIMUM FOOD FLOW RATE (gal / min) 21. THRUPUT (containers / minute) 17. OTHER CRITICAL CONTROL FACTORS (Check all that apply) . . . . . . . . . 3 Where acidification is followed for normally low-acid fruits, vege- tables or vegetable products for the purpose of thermal proces- sing, specify the maximum finished product equilibrium pH. 4 If a critical factor is in the process. 2 If reduced water activity is used as an adjunct to the process, spec- ify the maximum water activity. 5 Or equivalent scientific basis of process adequacy. Height or WidthHeight EF ADDRESS (No. and Street) TITLE SIGNATUREDATEPHONE NO. AUTHORIZED COMPANY REPRESENTATIVE 71Rehydration (specify method in 22) 61Percent Solids 62Ratio of Solids to Liquids 63Syrup Strength 68Method of Preparation 70Formulation 73Other (specify in 22) 72Particulates (specify maxi- mum size in 22) Y /2 YYYMMDDSSS0-
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Following Datasheets	UCM130716 (4 pages) UCM130717 (4 pages) UCM133432 (2 pages) UCM149971_1 (4 pages) UCM149972_1 (12 pages) UCM149975_1 (125 pages) UCM152828_1 (6 pages) UCM163159_1 (1 pages) UCM163919_1 (1 pages) UCM171764_1 (5 pages)
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