Basics | Business & Marketing | Glossary | Product Development
Agencies, Regulations | Small Co-packers and Commercial Kitchens

Contained in this section:

• Scheduled Process - Definitions, Explanations, People involved
• Required Analyses - Product analyses required in order to comply with regulations
• Services - Listing of services provided by NECFE at NYSFVC together with links to facilities
• Equipment - Information on common Food Processing equipment, supplier links, etc.

The Scheduled Process

What?     Why?     What's in it?

What is a Scheduled Process?   
A detailed procedure for a single product issued by a recognized Process Authority that includes formulation, critical control points, processing steps, and storage, distribution, and selling conditions/restrictions.

View a Sample Scheduled Process
NECFE Process Authorities

Why have a Scheduled Processes?   

• It is required by FDA for acidified (pickled) products that do not need refrigeration.
• It is required for most products in New York State, (although we recommend it for any product in any state for the reasons listed below).
• The development process forces a critical study of your operations leading to the discovery of potential safety concerns:

unmet regulatory requirements
changes in recipe, processing, or production that could affect product safety and quality
critical steps which are not being verified or documented

• During the approval process, a recognized Process Authority reviews your procedure and makes suggestions for improvement if necessary.
• It provides a basis for required safety documentation.
  

What's in a Scheduled Process?   
Every Scheduled Process must:

• Descriptively identify the type of product (condiment, pet food, beverage, etc.)
• List the exact formulation of the product: itemized ingredient list with weights (grams, ounces, pounds, etc. NOT tablespoons, teaspoons, cups, etc.)
• Give precise directions for the process; the reader should be able to follow a comprehensive step-by-step process (Try drawing a flow chart of your procedure and take the steps from that.)
• Include your name, address and phone numbers, fax, e-mail address
• State the date on which the document was developed.
• Provide results from required lab analyses (see Required Analyses Fact Sheet)
• Identify packaging to be used (type and size of container, container material, etc.)
• State if product is to be sold refrigerated, frozen or shelf-stable

Each product produced must have a unique scheduled process.

You must follow the approved schedule as written and maintain appropriate records of critical control points such as pH, temperature, etc. for every batch of product made.

Amendments: The scheduled process for each product should be reviewed periodically to determine if changes are necessary or have crept into the process due to consumer demand, ingredient problems or changes in processing equipment. These changes must be filed as an amendment to an existing scheduled process. If the changes are significant, a new scheduled process may be necessary.  

Required Product Analyses

The following product analyses are required in the most stringently regulated states such as New York. NECFE at NYSFVC recommends these tests be conducted regardless of location since the results impact the safety and shelf-life of the product.
 Links to definitions are provided for critical terms.

Equipment Information

Below are some common food processing equipment items. Click on the image to see a larger picture and a list of suppliers.

pH Meter
  Used to check the pH, or acidity, of a product. Those used by Food Processors usually have an accuracy of plus or minus 0.01 to0.02 pH units. Calibration ability is necessary. Special Electrodes may be required depending on the product type. Ask the company.
   pH meter Fact Sheet  

Steam Kettle
  Used for heating and cooking product. Looks much like a cauldron. Works on the same principle as a double boiler. Stainless steel is a must for Food Processors: Stainless steel 304 is standard; Stainless steel 316 is required for high acid or acidified foods.
   Steam Kettle Fact Sheet

Thermometer
  Using a thermometer is the only reliable way to ensure safety and to determine the "doneness" or actual temperature of most foods.