3 Reasons Why Getting A Scheduled Process Is Important

3 Reasons Why Getting A Scheduled Process Is Important

3 Reasons Why Getting A Scheduled Process Is Important

You just came up with a brand new Hot Sauce product. And now you want to get it distributed and produced on a large scale to send out to stores. But before you can do all of that you need to get a scheduled process done. What is a Scheduled Process?

A Scheduled Process is a detailed recipe, procedure, and a breakdown developed for your product. It is review and edited by a recognized process authority. The Schedule Process also includes information about your product ingredients, formulation tasks, packaging details, storage, and distribution guidelines. There some important aspects that you need to be aware of about a Scheduled Process. So here are my 3 Reasons Why Getting A Scheduled Process Is Important. 

 1. Acidified Foods

Drinks, beverages, or even can goods that have acid substances in them are required to get a Schedule Process done for their product. This is important because acidified to be regulated more closely because of the shelf life stability required for stores. Your scheduled process breaks down so of the important and critical control aspects that must be met each and every time you make a batch of your product.

    So if an acidified food or beverage was improperly processed and distributed, the health of your consumers may be adversely affected. It most cases you end up losing an enormous amount of money if you were forced to recall all your products back. Not mention you probably get into some legal trouble if the situation is severe enough. So the main point here is to not take any risks with your products even if you think your product doesn’t contain acidified substances.

 

2. Acidified Products Must Have A Scheduled Process

Have your products go through a scheduled process also makes you come out with the proper documentation. These documentations help prove that your item has been reviewed and verified by certified food scientists. So deciding that you won’t get it done is not a smart move. Especially because trying to sell untested food products on an open market is a violation of FDA regulations. You can get into some serious trouble with the government and the FDA (Food Drug Administrator).

A scheduled process has the appropriate critical control points that must be followed. And if you don’t complete them successfully as they are listed then your product is considered tainted and prohibited from sale. To prove that you completed all tasks and all necessary procedures you have to keep great records. Proving the safety of your products for customer use should be one of your top concerns.

3. Records & Registration

It is a requirement that you keep records for every time you produce your product. And anytime you make changes to the process you have to make sure you note those changes on your records. You also have to note any actions taken to correct those issues. You are also required to register all your documents to FDA (Food Drug Administration). Have your products verified by FDA will make it a lot easier for others to trust your brand and products in the future. It’s important to keep good records and registrations in order to provide an extra level of protection to your products.

In conclusion, get your scheduled process done when you and your product is ready for a mainstream distribution that goes along with your budgets, projections, and goals.

Of course, when you’re ready we can help you get it done fast and the right way. Get Started HERE! 

Shelf stability and Expiration

There have been many articles recently about expiration of food products and best by dates.

Our customers set their best by dates for food safety as well as food quality. Often the expiration has more to do with the freshness than the issue of contamination.

The only true way to find the food safety expiration is with a shelf study performed by a food science laboratory. This is a relatively expensive exercise for a small business and typically take a long time. There are some facilities that will perform an accelerated shelf study, but they are costly.

Most products that are shelf stable, meaning that they do not need refrigerated must be subjected to some kind of heat treatment to prevent the growth of pathogens, primarily botulism.

This heat treatment can offer shelf stability for a long time.

Is It Important To Be Certified Organic Or Kosher?

Be Certified Organic Or Kosher?

Is It Important To Be Certified Organic Or Kosher? Both yes and no. Both of these certifications have benefits but are often costly so they are not the best choice for all products.

USDA organic certification shows that your product is grown and processed with approved substances that are USDA verified. The image below outlines what the USDA seal ensures.

Some customers are only interested in organic products or may be willing to pay a premium for organic certification. If you think you will have an increased customer base through organic certification it may be the right choice. However, in many cases, if you provide a high-quality trustworthy product to consumers, organic certification may not be necessary.

This stands true for Kosher certification as well. Using the Kof-K emblem we are able to provide Kosher certification for products. Kosher certification can be beneficial if your consumer base sees Kosher certification as a priority.

In order to get a better idea of the benefit these certifications may provide to your product, you need to understand your target market. Research your potential target markets and their priorities to see if these certifications are the right choice for you.

If you are still interested in gaining a certified organic or kosher certificate for your product please Contact Us Here to help you get your application setup the right way. H

Margins And Costs| Where Is Your Profit?

Margins And Costs| Where Is Your Profit?

When we are talking about Margins And Costs relating to the food manufacturing industry you need to know somethings. After you finally get your product distributed to the supermarkets, and now your looking for where is your profit?

Unfortunately, you do not get to take home your retail price. Before you see a profit, the grocers margin is deducted, the distributors margin is deducted and your costs are deducted. The amount that is remaining is your profit.

Grocer’s margins are a percentage of the retail price. sometimes put to 40%.

Distributor’s margins are a percentage of the the grocers cost, sometimes up to 35%

Your profit is the difference between all of your cost and your selling price.

Your costs can include ingredients, packaging, labor (in house or co-packer). These are call cost of goods sold. In addition your costs also include marketing, insurance, social media, website, utilities, sales staff and more.

Proper planning prevents poor performance. Before launch, consider all of the factors that will affect your profit and your margins.

Read Next: Who is My Target Market? 

Intro To Product Shelf Stability And Acidity

Intro To Product Shelf Stability And Acidity

Intro To Product Shelf Stability And Acidity

Your produuct shelf stability and acidity are very important aspects in the development of your product. In small food manufacturing pH is a critical factor enabling your product to be shelf stable.

The pH scale is a 14 point reference from 0 to 14, where 0 is the most acidic and 14 is the most alkaline.

It is measured with a pH meter. There are many of types of pH meters, but generally, a digital unit with a separate probe is more accurate. They can range from $250 and up.  A good meter is worth the investment. The meter must be calabrated frequently to give accurate measurements and requires buffering liquid for this procedure. All of which can be purchased at the same tile from a reputable company such as Cole Parmer.

pH is important for food items as pathogenic bacteria cannot grow in a low pH environment.

Each bacteria has a differnet threshold. The most dangerous pathogen as far as shelf stability is concerned is clostridium botulinum (botulism) which cannot grow below a pH of 4.5.

As a reference, vinegar and lemon juice have an approximate pH of 2. Tomatoes have an approximate pH of 4 and most vegetables have a pH between 6 and 7, which is close to neutral. As a contrast, soapy water has a pH of approximately 12, which is alkaline.

To be safely packed, pH must be used in conjunction with temperature to prevent the possibility of mold growth.

When used together and evaluated by a recognized process authority, your product my be held at ambiaent temperatures and will be safe for an extended time for people to eat. This can be done with out the addition of dangerous chemicals. The process authority will write a scheduled process for you, which will outline the manufacturing requirements.

Ingredients with a low pH are sour and any additions of acid – lactic, malic, citric, vinegar, lemon juice or any other acids – will make your product more  tart.

This type of control is essential to insure that your product is safely manufactured and will be safe to eat. This is why product shelf stability and acidity are important aspects of your product development.

You can continue to read: The importaitntance Of A Scheduled Process?