What type of tests does my product need?

The three primary types of testing that are performed to ensure product safety include pH (a measure of acidity), water activity (a measure of water available to microorganisms) and nutritional analyses (for nutrition label). Food products that are prepared to be shelf stable require pH testing.

If the food product has high sugar content then a water activity test may also be required. These tests are also used to determine if a food product is classified as either an acid, acidified or low-acid food. Products that are classified as acidified and low acid require the processor to have a Better Process Control School certificate and registration of their facility and process with the Food and Drug Administration. This is a requirement of the FDA and must be done before registering the product with SCDA.

All food product testing results are written into a process control letter, which is required documentation to show proof of testing with the South Carolina Department of Agriculture. Nutritional analysis can also be performed on your product if you wish to have a nutrition facts panel on your label, however, this is not a requirement unless you are producing over 100,000 units per year or have over 100 employees.

Some baked goods and other food products may require testing (pH and/or water activity) to determine if the product is a potentially hazardous food. Foods that are classified as potentially hazardous foods require refrigeration.

Here is a chart that may be useful in deciding what type of testing your product requires

Type of Product	Type of Analysis
Acid Foods Tomato-based Products Fruit-based Products Fermented Products	pH
Acidified Foods Pickled Vegetables Meat/Poultry Marinades Some Types of Salad Dressings	ph of brine (liquid) and solids
Low Acid Foods Vegetables Soups	pH
Specialty Low Acid Foods Dessert Toppings Cake-in-a-jar	pH Water activity
Meat/Poultry (Dried or Smoked) Jerky, Smoked Fowl Sausages (Dry, Semi-dry, Fermented, Hot-Smoked, Pickled)	pH Water Activity Moisture
Dairy Products	pH Microbiological Testing (product specific)
Specialty Preserves Low Sugar Fruit Preserves Vegetable Preserves	pH Water Activity
Standard Fruit Preserves	NONE
Baked Goods	NONE

To get more information about product testing please see the Product Testing Decision Tree,  Product Testing Form and Product Testing Fact Sheet

If you have any additional questions about food product testing please contact Adair Hoover at cpope@clemson.edu (Food2Market Coordinator).