Food Facility Registration (FFR) is not Food Canning Establishment (FCE) Registration.
Food Canning Establishment Registration & Process Filing is required for Acidified and Low-Acid Canned Foods.
A commercial processor engaging in the manufacture, processing, or packing of acidified foods (AF) or low-acid canned Foods (LACF) must register and file with FDA information including the name of the establishment, principal place of business, the location of each establishment in which that processing is carried on, the processing method, and a list of foods processed in each establishment.
Whether food should be processed in a pressure canner or boiling-water canner to control botulinum bacteria depends on the acidity of the food.
Low-acid foods have pH values higher than 4.6: red meats, seafood, poultry, milk, and all fresh vegetables except for most tomatoes. Most mixtures of low-acid and acid foods also have pH values above 4.6 unless their recipes include enough lemon juice, citric acid, or vinegar to make them acid foods.
Acid foods have a pH of 4.6 or lower: fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters.
Manufacturers must use certified equipment, have received proper training at a “Better Process Control School” (BPCS), and keep extensive records as specified by federal regulations.