Is Tomato in Oil Classified as Pickled for FSC?
quick question:
if my client is packaging dried Tomatoes in oil and packaging in 25L pails ; would this qualify as "pickling" ? Could it be Food sector 18 or maybe 19
18 Preserved Foods and Manufacture Alfredo sauce, barbecue sauce, dips, French onion dip, horseradish, hot sauce, jam, jelly, ketchup, marinades, mayonnaise, miracle whip, mustards, peanut butter, pickled beets, pickled onions, queso dip, salad dressing, tartar sauce, teriyaki, Worcestershire sauce, soy sauce, soybean paste, syrup, pickles. 19 Food ingredient Manufacturing Chili mix, food coloring, gravy mix, instant potatoes, pepper, salt, spices, sauce mix, soup mixes, sugar, vanilla, vinegar, yeast, enzyme, flavoring, gelatin, genu, genugel, genulacta, GeNutsine, genuvisco, gluten, grindsted, hydrocolloid, mixed ingredients, mixed spices, oil based ingredients, soy sauce, spice mix, starch, refined sugar, liquid sugar, syrup, breadcrumbs, chia seed, bread crumbs, mustard cocoa . 1
or where exactly could it fit?
Ingredients.
What are you referencing for the category numbers? That looks like SQF?
Cat 18 is for SHELF STABLE foods.........do the pails need refrigeration?
19 fits the bill for me. The code states:
Description:
"Applies to the processing, blending, re-packaging, and on-site storage of dry food ingredients, cultures..."
Example of Products:
"Includes starter cultures used in cheese, yogurt, and wine manufacture and cultures used in the baking industry and other products used for the preservation of foods. Other additional products include additives, preservatives, flavorings, colorings, soup mixes, sauces, dehydrated culinary products, salt, sugar, spices, and other condiments."
I would also just ask the CB you're working with and get their input on which category fits best. I've consulted a firm before who ended up having a confused auditor show up who changed their FSC on the spot in the opening meeting because their opinion differed from what we put on the application.
Hi Dr Vu,
Almost certainly FSC 18 Preserved Foods Manufacturing as contrary to previous posts, category 19 is for dry food ingredients.
See FSC Table
SQF FSC 18 19 20.png 440.94KB 0 downloads
Category 18 Applies to the processing, packaging and on-site storage of all foods preserved under high- high temperature processes not covered elsewhere, compositionally preserved foods that are not temperature processed or other alternative acceptable methods not covered elsewhere.
Kind regards,
Tony