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    Specialty Processes

    There are some foods and processes which have additional or modified regulatory requirements. See sections below for details: 

    Acidified Foods

    21 CFR 114​ Acidified Foods

    Food Process Authorities Directory ​(AFDO)

    Better Process Control School: (additional classes can be found online)

           Penn State University 

           Rutgers University

    Southern Maryland Agriculture (SMADC) Acidified Foods​

    Bottled Water​

    COMAR 10.15.11 Bottled Water 


    COMAR 10.15.12 Safe Handling and Processing of Juice

    Low Acid Canned Foods

    COMAR 10.15.01 Low Acid and Acidified Food Canning

    Food Process Authorities Directory ​(AFDO)

    Better Process Control School: (additional classes can be found online)

           Penn State University 

           Rutgers University


    COMAR 10.15.10 Safe Handling and Processing of Seafood

    CFR Title 21 Part 123  Fish and Fishery Products

    COMAR 10.15.02 Crab Meat

    ​Crab Plant Industry Listeria Guidance

          English     Spanish     French     ​​​​

    Seafood HACCP​ AFDO approved courses

    Shellfish (Oysters, Clams and Mussels)

    Please see the Shellfish page for more information​​​ on the National Shellfish Sanitation Program (NSSP)


    This page was last updated 11.05.2021