No, expenses associated with the cost of receiving a USDA GAP audit are not eligible expenses for the mini-grant. There are alternative funding sources that may assist with that type of expense, however. The MDA offers a Good Agricultural Practices (GAP) and Good Handling Practices (GHP) Certification Cost-Share Program. The USDA’s Food Safety Certification for Specialty Crops Program may also be an option.
Acid Foods are foods that have a natural pH of 4.6 or below.
Acid Foods are foods that have a natural pH of 4.6 or below.
Acidified Foods are low-acid foods (pH >4.6) to which acid or acid foods are added, with a water activity (Aw) greater than 0.85, and a finished equilibrium pH of 4.6 or below.
Acidified Foods are low-acid foods (pH >4.6) to which acid or acid foods are added, with a water activity (Aw) greater than 0.85, and a finished equilibrium pH of 4.6 or below.
Equilibrium pH is the condition achieved when the solid and liquid parts of the product have the same pH. This may take several hours or days. If days are necessary to reach equilibrium pH, the product may need to be refrigerated until a pH of 4.6 or lower is achieved.
Equilibrium pH is the condition achieved when the solid and liquid parts of the product have the same pH. This may take several hours or days. If days are necessary to reach equilibrium pH, the product may need to be refrigerated until a pH of 4.6 or lower is achieved.
Fermented Foods are low-acid foods subjected to the action of certain microorganisms, which produce acid during their growth and reduce the pH of the food to 4.6 or below.
Fermented Foods are low-acid foods subjected to the action of certain microorganisms, which produce acid during their growth and reduce the pH of the food to 4.6 or below.
