New Mexico State University
Food Safety Laboratory

Resources for Food Processors

The links below are general information on safe food processing.

• Acidified Food Regulatory Information Guidance
  Guidance for Commercial Processors of Acidified & Low-Acid Canned Foods

• Acidified Food Facility Registration

• Acidified Food Regulatory Information (Form FDA 2541)
  Submitting Form FDA 2541 (Food Canning Establishment Registration) and Forms FDA 2541a and FDA 2541c (Food Process Filing Forms) to FDA in Electronic or Paper Format

• FDA Food Code 2013
  FDA regulations for food manufacturing and preparation

• FDA Resources for You
  How to Start a Food Business

• Nutrition Facts Panels Regulations

• Agro Terrorism Agents
  Poisons, pathogens and materials that can be used for terrorism

• New Mexico Department of Agriculture (Main Page)
  NMDA Main Page

• Temperature and Thermometers
  Understanding the difference between the different types of food thermometers, and correct internal temperatures for cooking different types of food

• Food Safety Modernization Act

• Better Process Control School
  Courses offered by UC Davis, CA

• NM Department of Health Scientific Laboratory Division

• New Mexico State Food Service and Food Processing Regulations

• New Mexico Department of Agriculture (Marketing)
  Information on Marketing and Development

• Taos County Economic Development Corp.
  The Home Page of Taos Commercial Kitchen

• Socorro Community Kitchen Information

• The Mixing Bowl
  FDA licensed Commercial Kitchen in Albuquerque

• Controlling Listeria monocytogenes in Post-lethality Exposed Ready-to-Eat Meat and Poultry Products

• Everything Added to Food in the United States

• NMSU

• Thermal Processing of Acidified Foods with pH from 4.1 to 4.6

• Use of Linear Models for Thermal Processing of Acidified Foods

• Guide to Inspections of Low Acid Canned Food