FCE/SID Registration for Canned and Acidified Foods
Food Canning Establishment (FCE) registration and Scheduled Process (SID) filing for manufacturers of low-acid canned foods and acidified foods exported to the United States. Pricing depends on the number of products and process filings required.
What we handle
- ✓ FCE facility registration with FDA
- ✓ SID scheduled process filings
- ✓ Process authority coordination
- ✓ Product formulation review
- ✓ Updates for new products or changes
Which Foods Require FCE/SID Registration?
Under 21 CFR Part 108, all manufacturers of thermally processed low-acid foods and acidified foods must register with FDA before their products can be sold in the United States.
Low-acid canned foods (LACF)
Canned vegetables, meats, fish, soups, stews, beans, sauces with pH above 4.6
Acidified foods (AF)
Pickled vegetables, salsas, chutneys, relishes, kimchi, acidified sauces and dressings
Retorted pouches and trays
Flexible retort pouches, semi-rigid trays, and shelf-stable ready meals
Glass-jar products
Canned fruits and vegetables in sealed glass jars processed for commercial sterility
Seafood in cans or pouches
Canned tuna, salmon, sardines, mackerel, shrimp, and other shelf-stable seafood
Specialty food items
Hummus, tahini, baba ghanoush, and other shelf-stable spreads in hermetically sealed containers
FCE vs. SID — What's the Difference?
These are two separate but linked filings. Both are required before low-acid canned foods or acidified foods can be legally sold in the US.
FCE — Food Canning Establishment
The FCE number identifies your manufacturing facility. It is a one-time registration that stays active as long as you continue to produce covered products. Foreign facilities register the same way as US facilities.
SID — Submission Identifier
The SID is assigned to each individual scheduled process filing. You need a separate SID for each product-process combination — for example, each product at each container size, retort setting, or heat treatment variation.
Important
Without a valid FCE number and corresponding SID on file, FDA can detain or refuse entry to your shipment at the US border. FCE/SID registration must be completed before the first export — not after the shipment arrives.
Who needs to register?
- Manufacturers of hermetically sealed, shelf-stable canned foods
- Producers of acidified foods (pickles, salsas, kimchi, chutneys)
- Facilities using retort, hot-fill, or aseptic processing
- Foreign facilities exporting directly to US buyers
- Co-manufacturers producing on behalf of US brands
How FCE/SID Registration Works
Five stages from product review to completed process filings.
Product and Process Assessment
We review your product formulations, processing method (retort, hot-fill, acidification), and container types to determine whether FCE registration and SID filing are required and which FDA regulations apply.
FCE Registration
Your facility is registered as a Food Canning Establishment with FDA via the electronic FCE/SID system. Every facility that manufactures thermally processed low-acid or acidified foods for US sale must be registered — including foreign facilities.
Process Filing (SID Submission)
A Scheduled Process must be filed for each product and process combination. The Submission Identifier (SID) is the unique number assigned to each process filing. We coordinate with your process authority and prepare the SID submission package.
Process Authority Review
For products where process authority documentation is incomplete, we connect you with accredited process authority laboratories. Thermal process validation data is required to support SID filings for LACF products.
Ongoing Maintenance
Any change to your product formulation, processing parameters, or container type requires a new SID filing before the modified product is exported. We monitor your product portfolio and file updates as needed.
Common questions about canned food registration
What is FCE registration?+
FCE stands for Food Canning Establishment. Under 21 CFR Part 108, manufacturers of thermally processed low-acid canned foods (LACF) and acidified foods (AF) must register their facilities with FDA before distributing those products in the United States. This applies to both domestic and foreign manufacturers.
What is an SID?+
SID stands for Submission Identifier. It is the unique reference number FDA assigns to each scheduled process filing. Every product and process combination (e.g., a specific product at a specific retort temperature and time) must have its own SID on file before that product can be legally sold in the US.
Do foreign manufacturers need FCE/SID registration?+
Yes. The FCE/SID requirement applies to all manufacturers supplying low-acid canned foods or acidified foods to the US market, regardless of where the facility is located. Importers cannot clear these products through US Customs without valid FCE and SID numbers.
What is the difference between LACF and acidified foods?+
Low-Acid Canned Foods (LACF) have a pH above 4.6 and water activity above 0.85, and are thermally processed in hermetically sealed containers to achieve commercial sterility. Acidified Foods (AF) are low-acid foods to which acid or acidified ingredients are added to reduce pH to 4.6 or below. Both categories require FCE/SID filing.
What is a scheduled process and a process authority?+
A scheduled process is the established processing procedure (temperature, time, container type) determined to be safe by a process authority — a qualified person with expert knowledge in thermal processing. FDA requires that scheduled processes be filed for all LACF products. We help you work with accredited process authority labs.
What happens if canned food is imported without FCE/SID?+
FDA can detain shipments of low-acid canned foods and acidified foods that lack a valid FCE number and SID on file. Detained shipments may be refused admission into the United States. FCE/SID registration must be completed before the first shipment arrives at a US port.
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