Process Authority

RocketMan

RocketMan

Found this while looking for information on where I could fins a Process Authority here in Florida. URL to the actual document at the bottom.
This list was compiled in 2003 so while it's not the most current it does provide a starting point for those looking to go professional and the one I chose to try, ABC Research Corp., is still in business. My hope is that as members find a PA that they want to use they'll post it here and we can refine the list with more current information.
 
[SIZE=14pt]PROCESS AUTHORITY LIST [/SIZE]
[SIZE=14pt]COMPILED BY THE KENTUCKY CABINET [/SIZE]
[SIZE=14pt] FOR HEALTH SERVICES 2003[/SIZE]
 
[SIZE=14pt]THIS LIST HAS BEEN COMPILED FROM SOURCES AVAILABLE ON THE [/SIZE]
[SIZE=14pt]INTERNET AND BY EMAIL CONTACT. EVERY EFFORT HAS BEEN MADE TO ENSURE ACCURACY. HOWEVER, USERS OF THIS LIST ARE [/SIZE]
[SIZE=14pt]CAUTIONED TO CONTACT THE COMPANIES OR INDIVIDUALS FOR [/SIZE]
[SIZE=14pt]UPDATED INFORMATION. [/SIZE]
[SIZE=14pt]THIS LIST SHOULD NOT BE CONSIDERED TO BE ALL INCLUSIVE. THERE MAY BE OTHERS AVAILABLE THAT ARE NOT ON THIS LIST. NO [/SIZE]
[SIZE=14pt]ENDORSEMENT OF ANY PERSON OR COMPANY INCLUDED ON THIS LIST IS IMPLIED.[/SIZE]
 
[SIZE=14pt]FDA 21 CFR 113.3 Low-Acid Foods and 21 CFR 114.3 Acidified Foods regulations require a schedule process authority. Low-acid foods regulation states that “a scheduled process be established by qualified persons having expert knowledge of thermal processing requirements in hermetically sealed containers and having adequate facilities for making such determinations.” Acidified foods requirements state a “scheduled process means the process selected by a processor as adequate for use under the conditions of manufacture for a food in achieving and maintaining a food that will not permit the growth of microorganisms having public health significance. It includes control of pH and other critical factors equivalent to the process established by a competent processing authority. [/SIZE]
[SIZE=14pt]USDA regulation 9 CFR 318.300 has a requirement for a ”process authority” which is defined as “the person(s) or organization(s) having expert knowledge of thermal processing requirements for foods in hermetically sealed containers, having access to facilities for making such determinations, and designated by the establishment to perform certain functions.” [/SIZE]
[SIZE=14pt]This list is intended to assist in locating a process authority. [/SIZE]
[SIZE=14pt]Distributed by the Indiana State Department of Health [/SIZE]
[SIZE=14pt]Food Protection Program [/SIZE]
[SIZE=14pt]2 North Meridian 5C [/SIZE]
[SIZE=14pt]Indianapolis, IN 46204 [/SIZE]
[SIZE=14pt]317.233.360[/SIZE]
 
 
 
 
[SIZE=14pt]ABC Research Corporation [/SIZE]
[SIZE=14pt]3437 SW 24th Ave. [/SIZE]
[SIZE=14pt]Gainesville FL 32607 [/SIZE]
[SIZE=14pt]Tel: 352-372-0436 [/SIZE]
[SIZE=14pt]Fax: 352-378-6483 [/SIZE]
[SIZE=14pt]Email: info@abcr.com[/SIZE]
[SIZE=14pt]www.abcr.com/[/SIZE]

[SIZE=14pt]Comments: From website, June 2003, “ABC Research Corp. has long provided expert process authority and related consulting services….”[/SIZE]

============================================================================================================
 
[SIZE=14pt]Cornelius, Bill [/SIZE]
[SIZE=14pt]Ohio State University [/SIZE]
[SIZE=14pt]www.ohioline.ag.ohio-state.edu[/SIZE]
[SIZE=14pt]Comments: (from OSU website, June 2003) “Bill Cornelius/ Adjunct Professor and [/SIZE]

[SIZE=14pt]Process Authority, The Ohio State University”. [/SIZE]

=============================================================================================================
 
[SIZE=14pt]Creative Research Management, Inc. [/SIZE]
[SIZE=14pt]2029 E. Harding Way [/SIZE]
[SIZE=14pt]Stockton CA 95205 [/SIZE]
[SIZE=14pt]Tel: 209-938-0900 [/SIZE]
[SIZE=14pt]Fax: 209-938-0769 [/SIZE]
[SIZE=14pt]www.crmcorp.net[/SIZE]
[SIZE=14pt]Comments: "Contract research services include product and process development, [/SIZE]

[SIZE=14pt]aseptically packaged samples, full-service process authority........" [/SIZE]

==============================================================================================================
 
[SIZE=14pt]Daugherty, Dr. Richard H. [/SIZE]
[SIZE=14pt]Extension Food Processing Specialist [/SIZE]
[SIZE=14pt]Washington State University [/SIZE]
[SIZE=14pt]106 FSHN [/SIZE]
[SIZE=14pt]PO Box 646376 [/SIZE]
[SIZE=14pt]Pullman WA 99164-6376 [/SIZE]
[SIZE=14pt]Tel: 509-335-0972 [/SIZE]
[SIZE=14pt]Fax: 509-335-4815 [/SIZE]
[SIZE=14pt]Email: dougherty@wsu.edu[/SIZE]

[SIZE=14pt]Information from: //foodprocessingsafety.wsu.edu/documents/Acidified%20foods%evaluation.html [/SIZE]

================================================================================================================
 
[SIZE=14pt]Dajani, Sam H.[/SIZE]
[SIZE=14pt]OA Laboratories and Research, Inc. [/SIZE]
[SIZE=14pt]1430 North Stadium Drive [/SIZE]
[SIZE=14pt]Indianapolis, Indiana 46202 [/SIZE]
[SIZE=14pt]Tel: 317-639-262 [/SIZE]

[SIZE=14pt]Email: OALabsandRes@aol.com[/SIZE]

================================================================================================================
 
[SIZE=14pt]ESI Qual International [/SIZE]
[SIZE=14pt]968 Washington Street [/SIZE]
[SIZE=14pt]Stoughton MA 02072 [/SIZE]
[SIZE=14pt]Tel: 800-443-0511 [/SIZE]
[SIZE=14pt]Fax: 781-341-3978 [/SIZE]
[SIZE=14pt]Email: Info@ESIQual.com[/SIZE]
[SIZE=14pt]www.esiqual.com[/SIZE]

[SIZE=14pt]Comments: June 2003, from company website. “Manufacturing Process Authority”. [/SIZE]

================================================================================================================
 
[SIZE=14pt]FSI (Food Science Institute) [/SIZE]
[SIZE=14pt]148 Waters Hall [/SIZE]
[SIZE=14pt]Kansas State University [/SIZE]
[SIZE=14pt]Manhattan KS 66506 [/SIZE]
[SIZE=14pt]Tel: 785-532-2202 [/SIZE]
[SIZE=14pt]Fax: 785-532-5861 [/SIZE]
[SIZE=14pt]Email: foodsci@k-state.edu[/SIZE]
[SIZE=14pt]foodsci.k-state.edu [/SIZE]
[SIZE=14pt]Comments: October 2003, from the website. "Act as a 'Processing Authority,' as defined [/SIZE]

[SIZE=14pt]by the Food and Drug Administration (FDA)." [/SIZE]

=================================================================================================================
 
[SIZE=14pt]Flores, Nancy C., Ph.D. [/SIZE]
[SIZE=14pt]Food Technology Specialist [/SIZE]
[SIZE=14pt]Cooperative Extension Service [/SIZE]
[SIZE=14pt]College of Agriculture and Home Economics [/SIZE]
[SIZE=14pt]Dept. of Extension Home Economics [/SIZE]
[SIZE=14pt]New Mexico State University [/SIZE]
[SIZE=14pt]PO Box 30003 MSC 3AE [/SIZE]
[SIZE=14pt]Las Cruces NM 88003-8003 [/SIZE]
[SIZE=14pt]Tel: 505-646-1179 [/SIZE]
[SIZE=14pt]Fax: 505-646-1889 [/SIZE]
[SIZE=14pt]Email: naflores@nmsu.edu[/SIZE]
[SIZE=14pt]Comments: 06/07/03 “….I can act as PA for acidified foods. [/SIZE]

[SIZE=14pt]$100.00 per product for out of state companies. [/SIZE]

=================================================================================================================
 
[SIZE=14pt]Grall, Steven G., PE [/SIZE]
[SIZE=14pt]28 Valley View Dr. [/SIZE]
[SIZE=14pt]Lemont IL 60439-4450 [/SIZE]
[SIZE=14pt]Tel: 630-243-0075 [/SIZE]
[SIZE=14pt]Email: sgrall@grall.com[/SIZE]
[SIZE=14pt]www.grall.com/[/SIZE]
[SIZE=14pt]Comments: Aug. 1, 2003 Mr. Grall confirmed by phone that he can act as a process [/SIZE]

[SIZE=14pt]authority for acidified and lacf.[/SIZE]

=================================================================================================================
 
[SIZE=14pt]Mikel, Dr. William Benjy [/SIZE]
[SIZE=14pt]205 WP Garrigus Bldg [/SIZE]
[SIZE=14pt]University of Kentucky [/SIZE]
[SIZE=14pt]Lexington KY 40546 [/SIZE]
[SIZE=14pt]Tel: 859-257-7550 [/SIZE]
[SIZE=14pt]Fax: 859-257-5318 [/SIZE]

[SIZE=14pt]Comment (from email): “I work with the food industry in Kentucky in regards to Food Safety issues…” [/SIZE]

=================================================================================================================
 
[SIZE=14pt]Mezoff, Richard [/SIZE]
[SIZE=14pt]Kitchen Manager, Ohio River Valley Food Venture [/SIZE]
[SIZE=14pt]975 Industrial Dr., [/SIZE]
[SIZE=14pt]Madison, IN 47250 [/SIZE]
[SIZE=14pt]812-574-4061 [/SIZE]
[SIZE=14pt]mezoff@madisonchamber.org[/SIZE]

[SIZE=14pt]Primarily serves as processing authority for a regional commercial kitchen [/SIZE]

=================================================================================================================
 
[SIZE=14pt](The) National Food Laboratory, Inc. [/SIZE]
[SIZE=14pt]6363 Clark Avenue [/SIZE]
[SIZE=14pt]Dublin CA 94568-3097 [/SIZE]
[SIZE=14pt]Tel: 925-828-1440 [/SIZE]
[SIZE=14pt]Fax: 925-833-9239 [/SIZE]
[SIZE=14pt]Comments: June, 2003 “The NFL serves as a strategic partner for manufacturers and [/SIZE]

[SIZE=14pt]processors of food, food ingredients, agricultural chemicals, personal care products, and food related packaging. We work closely with our clients in every phase of product development, testing and evaluation: from concept and prototype, to formulation, processing, scale-up, microbiology, chemical analysis, packaging, sensory testing, and marketing research..” [/SIZE]

=================================================================================================================
 
[SIZE=14pt]National Food Processors Association (NFPA) [/SIZE]
[SIZE=14pt]Comments: From the association website, July 2003, “NFPA’s Center for Technical Assistance in Dublin, California, focuses exclusively on providing Members with direct technical assistance and consultation. As an NFPA Member, you can call upon the staff….process authority.” [/SIZE]
[SIZE=14pt]If you are not an NFPA member, contact Membership 800-355-0983 or [/SIZE]
[SIZE=14pt]membership@nfpa-food.org[/SIZE]
[SIZE=14pt]www.nfpa-food.org[/SIZE]
[SIZE=14pt]==================================================================================[/SIZE]
 
[SIZE=14pt]Northeast Center for Food Entrepreneurship [/SIZE]
[SIZE=14pt]www.nysaes.cornell.edu/necfe/personnel.html[/SIZE]
[SIZE=14pt]Listed Process Authorities:[/SIZE]
 
[SIZE=14pt]Silk, Todd, Ph.D. [/SIZE]
[SIZE=14pt]200 Carrigan Building [/SIZE]
[SIZE=14pt]Nutrition & Food Sciences [/SIZE]
[SIZE=14pt]University of Vermont [/SIZE]
[SIZE=14pt]Burlington VT 05405-0044 [/SIZE]
[SIZE=14pt]Tel: 802-656-0147 [/SIZE]
[SIZE=14pt]Fax: 802-656-0001 [/SIZE]

[SIZE=14pt]Email: tsilk@zoo.uvm.edu[/SIZE]

=================================================================================================================
 
[SIZE=14pt]Downing, Don L. Ph.D. [/SIZE]
[SIZE=14pt]NYS Food Venture Center [/SIZE]
[SIZE=14pt]Department of Food Science & Technology [/SIZE]
[SIZE=14pt]NYSAES [/SIZE]
[SIZE=14pt]Cornell University [/SIZE]
[SIZE=14pt]Geneva NY 14456 [/SIZE]
[SIZE=14pt]Tel: 315-787-2273 [/SIZE]
[SIZE=14pt]Fax: 315-787-2284 [/SIZE]

[SIZE=14pt]Email: dld@cornell.edu[/SIZE]

=================================================================================================================
 
[SIZE=14pt]O’Leary, Dr. Joe [/SIZE]
[SIZE=14pt]Food Analyst [/SIZE]
[SIZE=14pt]Food Science Department [/SIZE]
[SIZE=14pt]203 WP Garrigus Bldg [/SIZE]
[SIZE=14pt]University of Kentucky [/SIZE]
[SIZE=14pt]Lexington KY 40546 [/SIZE]
[SIZE=14pt]Tel: 859-257-5882 [/SIZE]
[SIZE=14pt]Fax: 859-257-5318 [/SIZE]
[SIZE=14pt]Email: joleary@uky.edu[/SIZE]

[SIZE=14pt]Comment: Considered a long-time resource. [/SIZE]

=================================================================================================================
 
[SIZE=14pt]Peterson, Dennis A. [/SIZE]
[SIZE=14pt]Email: dennispeterson@centurytel.net[/SIZE]
[SIZE=14pt]//home.centurytel.net/dennispeterson/[/SIZE]

[SIZE=14pt]Comments: From website, June 2003, “Recognized Thermal Processing Authority…..” [/SIZE]

=================================================================================================================
 
[SIZE=14pt]PhF Specialists Inc. [/SIZE]
[SIZE=14pt]Pam Hardt-English & Peter Cocotas [/SIZE]
[SIZE=14pt]PO Box 7697 [/SIZE]
[SIZE=14pt]San Jose CA 95150 [/SIZE]
[SIZE=14pt]Tel: 408-275-0161 [/SIZE]
[SIZE=14pt]Fax: 408-280-0979 [/SIZE]
[SIZE=14pt]Email: phfspec@pacbell.net[/SIZE]
[SIZE=14pt]Peter@phfspec.com[/SIZE]
[SIZE=14pt]www.phfspec.com[/SIZE]

[SIZE=14pt]Comments: June 2003 “HACCP development, training, verification. Sanitation/GMP audits and programs. Thermal processing. FDA/USDA recognized process authority. Third part audits.” [/SIZE]

=================================================================================================================
 
[SIZE=14pt]Process Tek [/SIZE]
[SIZE=14pt]Kailash S. Purohit, Ph.D. [/SIZE]
[SIZE=14pt]Consultant, Food, Drug & Device [/SIZE]
[SIZE=14pt]1991 Big Bend Drive [/SIZE]
[SIZE=14pt]Des Plaines IL 60016-3518 [/SIZE]
[SIZE=14pt]Tel/Fax: 847-296-9312 [/SIZE]
[SIZE=14pt]Voicemail: 847-922-6682 [/SIZE]
[SIZE=14pt]Email: kaipurohit@processtek.net[/SIZE]

[SIZE=14pt]Comments: "Process and Software Validation" [/SIZE]

=================================================================================================================
 
[SIZE=14pt]STOCK America East [/SIZE]
[SIZE=14pt]Sterilization Systems Division [/SIZE]
[SIZE=14pt]1935 Evans Road [/SIZE]
[SIZE=14pt]Cary NC 27513 [/SIZE]
[SIZE=14pt]Tel: 919-678-8201 [/SIZE]
[SIZE=14pt]Fax: 919-678-8204 [/SIZE]
[SIZE=14pt]www.stockamerica.com[/SIZE]

[SIZE=14pt]Comments: Process authority status confirmed by phone call to the company on Aug. 1, 2003. [/SIZE]

=================================================================================================================
 
[SIZE=14pt]TechniCAL [/SIZE]
[SIZE=14pt]Consulting Services and Products for the Food Processing Industry [/SIZE]
[SIZE=14pt]250 Plauche Street [/SIZE]
[SIZE=14pt]New Orleans LA 70123 [/SIZE]
[SIZE=14pt]Tel: 504-733-0300 [/SIZE]
[SIZE=14pt]Fax: 504-733-0345 [/SIZE]
[SIZE=14pt]Email: info@tcal.com[/SIZE]
[SIZE=14pt]www.tcal.com/[/SIZE]

[SIZE=14pt]Comments: From the website, June 2003, “TechniCAL often refers to itself as one of the industry’s leading process authorities.”[/SIZE]

=================================================================================================================
 
[SIZE=14pt]Teixeira, Authur A., Ph.D., P.E. [/SIZE]
[SIZE=14pt]Professor, Food Engineering [/SIZE]
[SIZE=14pt]Agricultural and Biological Engineering Department [/SIZE]
[SIZE=14pt]University of Florida [/SIZE]
[SIZE=14pt]PO Box 110570 [/SIZE]
[SIZE=14pt]Gainesville FL 32611-0570 [/SIZE]
[SIZE=14pt]Tel: 352-392-1864, ext. 207 [/SIZE]
[SIZE=14pt]Fax: 352-392-4092 [/SIZE]
[SIZE=14pt]Web Homepage: www.agen.ufl.edu/~atex/[/SIZE]
[SIZE=14pt]Email: AATeixeira@mail.ifas.ufl.edu[/SIZE]
[SIZE=14pt]Comments (from email, June 11, 2003): "I also happen to be (a)...'Thermal Process [/SIZE]

[SIZE=14pt]Authority', and have provided consulting assistance as such to a number of low-acid and acidified canned food processors in Florida, as well as nationally and internationally." [/SIZE]

=================================================================================================================
 
[SIZE=14pt]Van Ells, James [/SIZE]
[SIZE=14pt]887 Sturbridge Drive [/SIZE]
[SIZE=14pt]Evans GA 30809 [/SIZE]
[SIZE=14pt]Tel: 706-860-5727 [/SIZE]
[SIZE=14pt]Fax: 706-860-4121 [/SIZE]
[SIZE=14pt]Cell: 706-799-0930 [/SIZE]
[SIZE=14pt]Comment, "I have served as a process authority for Crider, Inc. for 6 years and now help teach Better Process Control Schools at the University of Georgia."[/SIZE]
 
 Actual document at:
 
http://www.in.gov/isdh/files/ProcessAuthorityList_3.pdf
 
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Texas. The processing authority here is :
 
 
[SIZE=10.5pt]Al B. Wagner, PhD.[/SIZE]
[SIZE=10.5pt]Texas AgriLife Extension[/SIZE]
[SIZE=10.5pt]225 Horticulture/Forest Science Bldg.[/SIZE]
[SIZE=10.5pt]TAMU-2134[/SIZE]
[SIZE=10.5pt]College Station, TX.  77843-2134[/SIZE]
[SIZE=10.5pt]979-845-7023[/SIZE]
[SIZE=10.5pt]979-845-8906 (fax)[/SIZE]
http://aggie-horticulture.tamu.edu/commercial/food_processorhttp://aggie-horticulture.tamu.edu/commercial/food_processor
 
Starting this list is really helpful as the way is often winding and poorly marked.
 
Upvote 0 Downvote
Thanks for sharing.

Most Universities that have a food science type department have a PA on staff. Not all university staffs perform well when doing basic PA responses, so if you don't get good customer service from one university, contact another resource. Any resource in any university can be used. You don't have to use one in your home state, although there may be some unique situations that may be state-specific. But that's not the norm.
 
Upvote 0 Downvote
Thanks Ann, great to know about the Universities.
 
For any /  all who've been through it, what kind of cost should we expect? I ask because it would be good to know if we're getting a good price or if we should maybe look for another resource that is more reasonable.
 
Upvote 0 Downvote
I've seen prices from $70-$150 per sample.  Make sure you know what tests are being quoted for.  Some will quote for just a pH test, some labs will quote upwards of $300 for a full work up of pH, PA review, 30 day shelf stability, water content, etc, etc, etc.....which is way more than most need.  Some labs will include a NIP which may be of use to some producers.
 
 
Also, to expand on what I said before- I've used WSU services in the past and found them to be very slow to perform the tests and get the results back and very poor "customer service".  In one case, I questioned the determination of the PA as to how a sauce should be classified, and after many phone calls/messages  (and a few months of trying to get ahold of the PA), I was never able to speak to the PA.  I finally went to another lab and paid for another test/review.  Who, coincidentally, agreed with my opinion about how the product should be classified.   
 
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