Assurentry Team · February 2026
LACF and Acidified Foods Defined
Low-Acid Canned Foods (LACF) and acidified foods are thermally processed to achieve commercial sterility. LACF have pH above 4.6; acidified foods have pH 4.6 or below after acidification. Both require process filing with FDA.
Process Filing Requirements
Establishments must register with FDA and file scheduled processes (FCE and SID) before commercial distribution. Each product/container combination needs an approved process. Changes require refiling or amendments.
What to Include in a Filing
Filings typically include product description, formulation, container specifications, process times and temperatures, critical factors, and establishment information. Scientific support may be required for deviant processes.
LACF and acidified foods support
Assurentry helps manufacturers with process filings and facility registration.
Get LACF HelpRegistration and Good Manufacturing Practice
LACF/acidified food facilities must comply with 21 CFR 113 or 114 and maintain appropriate registration. See FCE and LACF registration for step-by-step guidance.
Compliance Checklist
Confirm registration, process filings for all products, trained supervisors (Better Process Control School or equivalent), and process deviation procedures. Keep records available for FDA inspection.
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