Avenue 1

The first avenue that individuals and volunteer groups can take that would enable them to donate their canned foods under NCDA, USDA, and Feeding America guidelines and regulations is to have the food canned in a licensed food processing facility.^5,10 This option would require the individual or volunteer group to initially have their product tested by NCDA.¹¹ This includes the testing of pH and the proportions of individual ingredients.⁶ After the NCDA approves the recipe, the product can be canned at a licensed facility, not

requiring additional permits or licensure from the individual or volunteer group.

• Advantages
  • Individuals and volunteer groups wanting to donate canned food would not have to undergo
    process of establishing a licensed and inspected facility.
  • Existing licensed food processing facilities could donate canning services to assist individuals
    and volunteer groups wanting to donate canned food.
• Disadvantages
  • The individual or volunteer group would have to pay the licensed facility for the canning
    service unless it is donated.

Avenue 3

The second avenue that individuals and volunteer groups can take that could enable them to donate their
canned foods under NCDA, USDA, and Feeding America guidelines and regulations is to produce canned
acidified foods (natural pH of 4.6 or below) and low-acid foods that meet federal and state standards to enter
public commerce or be donated. This means that the individual or group must produce the canned foods in a
way that follows all USDA and NCDA regulations.^2,3,4,12

There are multiple requirements that must be met to produce acidified canned foods that meet commercial
and donation standards in compliance with Feeding America regulations, federal, and NC food laws. First,
the product will need to be tested by the NCDA.⁶ Next, an NCDA Permitted Kitchen, which is a non-home based commercial facility, will need to be used for producing the food.⁷ This NCDA Permitted Kitchen will also need a variance to the NC Food Code for producing shelf-stable foods which is granted by the NC
Variance Committee.^13,14 Along with the variance, a Hazard Analysis Critical Control Point (HACCP) Plan (a systematic plan to address biological, chemical, and physical food safety) must be adopted and
implemented.^15,16 The NCDA requires a non-home based commercial facility, a variance to the Food Code for shelf-stable foods, and a HACCP Plan because of the health risks of botulism associated with improper canning. Lastly, a Certified Food Protection Manager is required to be the operator of the NCDA Permitted Kitchen in order to ensure the safe production of food.^17,18 Because of the difficulty of receiving all required permits and variances, this avenue is often not pursued by individuals and volunteer groups wanting to donate their canned foods but is a possibility.

Low-acid canned foods can be produced using a similar process, but the kitchen would be required to use a
kitchen device known as a retort to follow the according regulations.^16,19 The requirements are different for low-acid products because they can be at a higher risk for being hosts for clostridium botulinum, the bacteria
responsible for botulism. Using a retort in the canning process decreases chances of clostridium botulinum
contamination by reducing the chances of human error. If a kitchen followed all requirements for acidified
foods and had access to a retort, they could apply to NCDA for a variance and HACCP plan for producing
low-acid canned foods as well.

• Advantages
  • Individuals and volunteer groups wanting to donate canned food would have a permitted
    kitchen and could share their kitchen with other groups if operated under food code.³
  • Individuals and volunteer groups wanting to donate canned food would have a canned product
    that meets commercial and donation standards.
• Disadvantages
  • Individuals and volunteer groups wanting to donate canned food would need to undergo a
    specific process to receive licensure, variance, and a HACCP plan.
  • Once a kitchen is certified, it must continually operate under strict regulations to maintain its
    license.^3,4
  • High cost of equipment (retort) for a safely processing low-acid canned food facility.

Avenue 3

The third avenue that individuals and volunteer groups could take would enable them to can and donate jams
and jellies. Because the health risks associated with these products are lower, individuals and volunteer
groups are able to can these foods in a home kitchen that meets NCDA requirements.⁷ The individual or
volunteer group would first be required to have NCDA test their product.⁶ After testing, the processing area
must be approved to meet the standards set by the FDA’s Good Manufacturing Practices and the N.C. Food,
Drug, and Cosmetic Act.^20,21 These standards include:

• Food surfaces need to be smooth and easily cleanable.
•  No pets are allowed in the house at any time.
• Hot and cold running water must be easily accessible.
• Kitchen light bulbs must be shatter-resistant or have a protective shield.

After ensuring that your kitchen meets the standards, subsequent steps would include: developing a product
plan, creating food product labels, and completing the application for home processing inspection.⁷ More
information about this process can be obtained from the NCDA website.⁷

• Advantages
  • The regulations required to can jams and jellies has a lower threshold than those for high and
    low-acid canned foods.
  • Individuals and volunteer groups wanting to donate canned jams and jellies could process
    these foods in a home kitchen that meets NCDA requirements.
• Disadvantages
  • Canned jams and jellies are higher in sugar than most low-acid and acidified canned foods.