FCE and SID Numbers: Crucial Information You Should Be Aware Of

Depending on the industry, the FDA will have specific requirements. However, for the canned goods sector, the terms FCE and SID numbers are quite familiar when registering with the FDA. In this article, UCC will provide you with detailed information about FCE number and SID number.

1. What Are FCE And SID Numbers?

1.1. FCE 

The FCE (Food Canning Establishment) number serves as the registration number for canned food processing facilities, both domestic and foreign, which must submit it to the FDA to verify their production, processing, and packaging operations. This registration is mandatory for all canned food production facilities and is the first step for those wishing to conduct business in the U.S. market.

1.2. SID 

Data regarding FCE and SID are typically submitted to the FDA for review through an electronic storage system. Moreover, the SID must be recorded in the FDA’s records before the product is allowed to be imported into the United States.

2. The Product Categories That Need To Register FCE And SID Numbers

2.1. Entities Required to Register FCE and SID Numbers

Facilities that produce, process, or can acidified foods or low-acid canned foods must register for FCE and SID numbers. However, commercial establishments are neither obligated nor authorized to obtain these registration codes.Canned food facilities must register for the FCE number no later than 10 days after they begin production, processing, or packaging of food. The SID registration must be completed within 60 days of registering the FCE, and prior to packaging the product.

2.2. Acidified Foods And Low-acid Foods

As mentioned earlier, only facilities that produce, process, or can products classified as acidified foods or low-acid canned foods need to register for FCE and SID numbers. To provide further clarity, UCC will explain these two types of foods.

2.2.1. Acidified Foods

Manufacturers add acid or other acid-containing ingredients to foods during the processing and canning stages, classifying them as acidified foods. Products in this category typically have a final pH level of no greater than 4.6 and a water activity (aw) value exceeding 0.85. Examples of such products include canned beans, cucumbers, carrots, and corn.

2.2.2. Low-acid Foods

Low acid canned foods are those with a final pH level greater than 4.6 and a water activity (aw) value exceeding 0.85. However, tomatoes and tomato-based products are exceptions and are not categorized as low acid foods.

Please note: Products such as carbonated beverages, alcoholic drinks, food additives, jams, jellies, sauces, and items preserved and distributed under frozen conditions do not fall under the categories of acidified or low acid foods. Additionally, fermented foods are also excluded from these categories.

3. Important Information About FCE and SID Numbers You Should Know

Here are some important points you should consider regarding FCE and SID when registering for your business:

• Canned food facilities must first register for the FFR number before applying for the FCE and SID. Only production plants that directly manufacture products for export to the U.S. must register for the FCE; the main office does not have this requirement.
• Commercial entities cannot register for the FCE and SID. If a different facility processes and packages the products, that facility must register the FCE, while the distributing company does not have this obligation.
• The registration process for FCE and SID can take time, so businesses should start their registration at least 3-4 months prior to the planned export date to avoid delays at the port due to incomplete FDA registration.
• Each product type, including variations in package sizes, requires a separate SID number. Additionally, the FDA has introduced a new status, “Not Filed – Incomplete,” in their electronic filing system. If the system deems an SID incomplete, the manufacturer cannot use it for shipments to the U.S. until they resolve the issue, and they have 30 days to respond before the system deletes the record. These updates aim to enhance food safety management.

4. FCE And SID Numbers Registration Process At UCC 

Do you want consumers to trust your products? Let UCC assist you in obtaining FCE and SID numbers. We offer a clear registration process for FCE and SID numbers, ensuring a streamlined timeline and optimal costs.

4.1. FCE Registration Process

First, you need to know that the FCE number for canned food processing facilities consists of five digits. Additionally, each manufacturing plant is assigned a unique FCE number. At UCC, the process for registering an FCE number includes the following steps:

• Step 1: UCC will first advise you on whether your business and products need to register for an FCE. We will also provide guidance on the FDA regulations related to the products that require registration.

• Step 2: We will verify your business information, which includes:

• • The name of the production, processing, and packaging facility

• • The facility’s address

• • Phone number, email, and contact information for the facility

• • Legal representative

• • A list of low-acid and acidified products at the facility

• • Any other relevant information

• Step 3: We will proceed with the registration process by submitting the completed documentation to the FDA. Typically, the entire process takes 3-5 days if your business has already registered for FFR.

4.2. SID Registration Process

After successfully registering and obtaining the FCE number, UCC will proceed to register the SID number. Unlike the FCE, which has a unique code for each facility, the SID is a distinct number assigned to each individual product. Additionally, products of the same type but in different package sizes must also have separate SID registrations. Consequently, the registration process is more complex and requires a longer timeframe.

• Step 1: Register for the FCE.

• Step 2: UCC will need the following information from your business:

• • Detailed information about the production and processing procedures for the product

• • Specific details about the product, including packaging and size

• • Testing and inspection results related to the production process

• Step 3: We will complete the necessary documentation and submit the registration information. The registration time depends on the information your business provides; typically, this process takes 30-60 days if you submit all required documentation fully and no issues arise. Furthermore, the more accurate and reasonable the information, the easier it is for the FDA to approve the registration.

As outlined above, FCE and SID numbers are crucial for canned food companies, both domestic and foreign, wishing to conduct business in the U.S. market. Therefore, selecting a reliable partner to act as your representative is essential for your business. If you are looking for a collaborator to expand your market reach, UCC is proud and ready to assist you. With over 15 years of experience working with the U.S. FDA and a multitude of satisfied partners, we are a testament to our credibility. Contact us today for a detailed consultation tailored to your business needs!