What Is A Scheduled Process? 3 Reasons Why Getting One Is Important!

What Is A Scheduled Process? 3 Reasons Why Getting One Is Important

What Is A Scheduled Process? 3 Reasons Why Getting One 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?

      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. It’s Illegal Not To Get 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 extremely illegal. You can get into some serious trouble with the government and the FDA (Food Drug Administrator). Even if your item is self-stable and that has no acidity issues It’s still illegal to sell a product without obtaining a scheduled process.

      A scheduled process has too many critical control points in it that are very important to follow. And if you don’t complete them successfully as they are listed then your product is considered tainted and illegal for 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 you can complete the application with us at Organic Food Incubator and we’ll help you get it done fast and the right way. Get Started


Watch This Video Learn More About Scheduled Process!

Filing A Scheduled Process

Filing A Scheduled Process

Filing A Scheduled Process

For most shelf-stable fluid products it is necessary to obtain a Scheduled Process prior to processing.

A scheduled process is your recipe and procedure, which has been review and edited by a recognized process authority. With very few exceptions, if you are making a product that is fluid and shelf-stable, you will be required to have a scheduled process.

The FDA regulates the production of food and requires that the scheduled process be registered with the FDA.

The links below will take you to some recognized process authorities:

Food Science New England – – Fred Jewett – fred.fsne@gmail.com

NorthEast Labs 

Cornell University

University of Maine

North Carolina State University   or NCSU Filing Page 

To obtain a scheduled process, you will submit:

  1. Your recipe. Each ingredient must be measured by weight (pounds, ounces, grams, kilograms). Choose one unit of measure stick with it.
  2. Your method. This are the production steps.

The scheduled process is a formal document and must be followed exactly, by you or by your co-packer.

You may do this yourself, or we will do it for you. The advantage of using our services is that we have filed many processes and understand the pitfalls that slow the process. We are normally able to have the process approved faster with less difficulty. We review your process and offer suggestions to help speed you on your way to production.

It is to your advantage to streamline the process and allow for as many variables as possible.  For example, if you make 5 fl oz bottles, but you think maybe in the future, you want to make half gallons, ask the process authority to write it for “4 fl oz up to 128 fl oz”

You may also ask them to write statements such as “Water may be added to thin the product to the correct consistency” or “Vinegar may be added to adjust pH”

If it is not on the document, you are prohibited from making adjustments without permission.

It is also important for you to know how many gallons of product (this is a unit of volume) or unit of product produced by this quantity.

The process authority will make adjustments to your recipe and procedure to ensure that it can be safely held at room temperature. This may include the addition of acid, salt, sugar, or other additives to create the correct pH or water activity.

Do not be afraid to question the additions if you think that it will change the flavor or texture of the product. There may be other options.

Once you have your scheduled process, you are ready to go into production and can safely make a shelf-stable product.

We here at Organic Food Incubator would love to assists you in gaining your scheduled process. Click here to get started: Get Started Now!