Food Safety Letter Request Form

If you plan to use a co-packer, enter their contact information here and send a copy of their BPCS certificate either via fax to (860) 371-2353 or to priority@alliantfoodsafety.com.

List all ingredients in your recipe for one batch of product, using accurate measurements (i.e. grams, pounds, ounces, etc., not "pinch"). Household measure is acceptable. If a commercially prepared product (i.e. mustard, mayonnaise, etc.) is used in your recipe, please send the label with your sample. If using an ingredient from a specific company, include company name and full ingredient name in the blank. Indicate if only this brand will be used for your product. If a food additive (i.e. gum, preservative, etc.) is used, type the name of ingredient as given by your supplier.

Start with measuring the ingredients and proceed through the entire operation to the finished product ready to sell. Include cooking time, temperature, pH measurement, cooling procedures, etc. Double-check the steps as you do them so that you don't leave anything out. This could delay your process approval. If you are using a shared kitchen or co-packer to process your product, tell us the procedures they follow. IMPORTANT: Give the equilibrium pH of your product as measured 24 hours after processing. Give the equilibrium pH as one value (i.e. 3.4), not as a range (i.e. 3.2 to 3.4). Also send a copy of your process monitoring form where you record these measurements.

Indicate the can or jar size(s), net weight filled and capped, type of lid/seal/cap, if you will use a tamper-evident safety seal, etc.

Be sure to include temperature of product during cooking or heating and cook time. If you use the Hot/Fill/Hold method to bottle your product, include temperature of product at pour-up, time of processing and temperature, and time of holding after capping. If you are using a shared kitchen or co-packer to process your product, tell us the procedures they follow.