Here is section “I” of the current version of FDA’s Acidified Process Filing form 2541e.  Here are some hints for completing the form when using a hot fill hold (HFH) process.

  • First, note the blacked out portions.  Nothing needs to be entered in these areas.
  • Column 1 is 01 for your first filing (of the form).
  • Column 2 is 01 for the first step (in this one step process)
  • Column 3 – check the box “Lowest Hold temp.” and below the word Fahrenheit write in the temperature provided by your process authority.  A standardized default value often used is 180F.
  • Column 4 – is the amount of time the HFH food must stay at the temperature indicated in Column 3.  This is usually minutes, so check the box “minutes”.  If the process authority said to invert food container and hold 1 minute; then right-side-up and hold 1 minute (the total time equals 2 minutes).  Write in 2.00 in the box below “minutes”.
  • Column 6 captures the scientific data that the process authority (PA) provides.  It is best not confuse this with processing time and temperature.  Just enter the data.  In almost all cases the “Other F” box is checked.  Write in the values provided by your PA for Ref T, Z, and below that: minutes (t).
  • Lastly, Column 11 is for Other factors.  If the processing time and temperature provided by your PA is valid only for a specific pH range, it will be indicated here.

3.33 minutes.

Note: when testing acid(ified) foods that are expected to be pH ≤ 4.0 it is acceptable to do a one point calibration using just the 4.0 or 4.01 calibration buffer.  However, for food pH levels above that, it is recommended to do a two point calibration using pH 7 and pH 4.0 buffers.



This pH meter is recommended for several reasons.  The first is that its excellent quality for the price.  Note that the model must be pH testr 30.  The other models (10 and 20) are not recommended.  This pH meter has temperature compensation and a removable (replaceable) pH probe tip.  Just do a search and find a vendor with the lowest price with shipping.  You will also need a pH 4 or 4.01 buffer to calibrate your pH meter.  Once you find a vendor for the meter, they should almost always have buffer for sale.  One bottle of 500 ml buffer should last quite a while. Don’t bother with the little buffer packets.

Go here for more information provided by the manufacturer (Oakton).