{"id":4845,"date":"2017-03-14T09:08:59","date_gmt":"2017-03-14T13:08:59","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=4845"},"modified":"2025-09-16T14:35:46","modified_gmt":"2025-09-16T18:35:46","slug":"services","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/food-safety\/services\/","title":{"rendered":"Food Testing Services"},"content":{"rendered":"<h3>About our Food Testing Services and an overview of our process<\/h3>\n<p>We offer a team approach to provide food testing services and specialize in working with small and start-up food businesses. While our primary mission is to support Maine and New Hampshire food businesses, we also work with businesses across the U.S. Our process involves the online submission of your batch recipe, detailed processing methods, and one (1) sample sent to us in the final product container (<a href=\"#ship-to\">submission details listed below<\/a>).<\/p>\n<h3><a id=\"team\"><\/a>Our Team<\/h3>\n<ul>\n<li><strong>Dr. Beth Calder<\/strong>, an FDA-recognized process authority for acid\/acidified canned food products and primary contact for questions regarding testing, test results, and process reviews. Beth reviews the test results, the submitted recipe formulations, and the processing steps, and writes individualized and comprehensive review letters back to clients. The review letters are automatically emailed to the client as soon as they are completed.<\/li>\n<li><strong>Melissa Libby Babcock<\/strong>, Administrative Specialist. Melissa assists with product drop-offs, online account changes, and product payments\/reimbursements.<\/li>\n<\/ul>\n<h3><a id=\"products\"><\/a>What products can be sent to us for testing?<\/h3>\n<p>We provide testing and process reviews on shelf-stable, canned foods (acid and acidified), lacto-fermented vegetable products (except kombucha), water-activity controlled dessert sauces, frostings\/fillings, high moisture baked goods, and minimally processed dried food products. <span style=\"color: #ff0000\"><strong>Buttercream frostings, baked goods, and fermented foods must be scheduled ahead of time with Beth before being mailed in.<\/strong><\/span><\/p>\n<h3><a id=\"not-covered\"><\/a>What products are <em><strong>not<\/strong><\/em> covered by our testing services?<\/h3>\n<p>We do not provide testing or process reviews on most perishable products.\u00a0 Here is a list of products we do <strong>not<\/strong> cover under our services:<\/p>\n<ul>\n<li>Frozen foods<\/li>\n<li>Refrigerated products (except fermented foods)<\/li>\n<li>Kombucha (or alcohol-based products)<\/li>\n<li>Freeze dried foods<\/li>\n<li>Meat and poultry products (except jerky)<\/li>\n<li>Beverages or juice products<\/li>\n<li>Cold-filled, shelf-stable products (except mayonnaise)<\/li>\n<li>Herbal tinctures or flavor extracts<\/li>\n<li>Dietary supplements<\/li>\n<\/ul>\n<p>We do not provide shelf-life tests or nutrition facts labels, but we do have several labs in Maine that provide these services. (Jump to <a href=\"#resources\">Resources<\/a>.)<\/p>\n<p>We do not provide heavy metals or PFAs testing, and we are not able to test products for suspected foodborne pathogens.\u00a0 <span style=\"color: #ff0000\"><strong>If you suspect you might have foodborne illness, immediately call your doctor or visit the nearest emergency room or urgent care center.<\/strong><\/span>\u00a0 If you suspect the food product is from Maine, feel free to contact the <a href=\"https:\/\/www.maine.gov\/dacf\/qar\/inspection_programs\/consumer_food_inspection.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">Maine Dept. of Agriculture, Conservation and Forestry<\/a> to report the illness, or from a Maine food eating establishment (restaurant, food truck), contact the <a href=\"https:\/\/www.maine.gov\/dhhs\/mecdc\/environmental-health\/el\/index.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Maine Health Inspection Program<\/a>.<\/p>\n<p><strong><span style=\"color: #ff0000\">Our turnaround time is typically 4-6 weeks. However, we anticipate longer turnaround times during certain times of the year, especially around the holidays. We appreciate your patience and please contact us to inquire about current turnaround times.<\/span><\/strong><\/p>\n<p>We provide these services on a <strong>part-time basis<\/strong> around our research, outreach, and teaching schedules. <strong>Our laboratory observes federal holidays and will be closed on those days and weekends.<\/strong> The laboratory is also open during limited hours after December 25 for inventory purposes and will resume our normal testing schedule after January 1.<\/p>\n<h3><a id=\"questions\"><\/a>Questions about testing?<\/h3>\n<p>If you have any questions about the testing process, whether you should send in a product for testing, or how to start a food business in Maine, please contact Beth Calder.<\/p>\n<p style=\"padding-left: 30px\"><strong>Beth Calder, Ph.D.<\/strong><br \/>\nDirector of Food Testing Services<br \/>\nExtension Food Science Specialist and Professor of Food Science<br \/>\nUniversity of Maine<br \/>\nCooperative Extension &amp; School of Food and Agriculture<br \/>\n5735 Hitchner Hall<br \/>\nOrono, Maine 04469-5735<br \/>\n207.581.2791 or email:\u00a0<a href=\"mailto:beth.calder@maine.edu\">beth.calder@maine.edu<\/a><\/p>\n<h3><a id=\"requirements\"><\/a>What is required for the testing and review process:<\/h3>\n<ul>\n<li><span style=\"color: #ff0000\"><strong>REQUIRED<\/strong><strong>: <\/strong><\/span><strong>The batch recipe ingredients must be converted to a weight basis (including fluids) and all the same unit (grams, weight ounces or pounds). The most <em>accurate method is to purchase a scale that is accurate to 0.1 +\/- the unit of measure to individually weigh out the ingredients<\/em>. <span style=\"color: #ff0000\">Please check that ingredients have been entered correctly to ensure no delays in the testing process.<\/span><\/strong><\/li>\n<li>To set up a new account with us, we will require your full name, company name (if applicable), email, mailing address, and phone number.<\/li>\n<li>Review letters with the test results will be automatically sent via email to the person listed on the account, as soon as the review letter is completed (~4-6 week turnaround time).<\/li>\n<li>One product in the final container must be sent to our laboratory. For water bath-processed foods, if you intend to sell your product in several different container sizes, please submit one (1) sample of each container size separately.<\/li>\n<li>If you are sending in dehydrated samples, please contact Beth Calder, <a href=\"mailto:beth.calder@maine.edu\">beth.calder@maine.edu<\/a>, to obtain information on how to submit dehydrated samples.<\/li>\n<li>A detailed description of how each product is produced, including vegetable preparation (if applicable) and heating temperatures and times.<\/li>\n<li>Be sure to place an identifying label on each product (the final product label is not required).<strong><br \/>\n<\/strong><\/li>\n<li><strong><span style=\"color: #ff0000\">Include a business card or note with your name and address when mailing in samples.<\/span><\/strong><\/li>\n<li><span style=\"color: #ff0000\"><strong>Payment:<\/strong><\/span> We now require payment with a credit card or electronic check made payable to the &#8220;University of Maine.&#8221; If you are having issues with your online payment or with login and password issues, please contact Beth Calder at 207.581.2791 or <a href=\"mailto:beth.calder@maine.edu\">beth.calder@maine.edu<\/a>.<\/li>\n<li><span style=\"color: #ff0000\"><strong>For ACH (or other electronic check payments), contact Mary Michaud and she can be reached at: 207.581.3175 or <\/strong><\/span><strong><a href=\"mailto:mary.j.michaud@maine.edu\">mary.j.michaud@maine.edu<\/a><\/strong><span style=\"color: #ff0000\"><strong>.<\/strong><\/span><\/li>\n<\/ul>\n<h3><a id=\"overview\"><\/a>We have an online system to submit recipes, processing methods, and to pay for testing online.<\/h3>\n<blockquote>\n<h3 style=\"text-align: center\"><a id=\"portal-link\"><\/a><strong>To access our new portal to create a user account and to submit products for testing:<\/strong><\/h3>\n<h3 style=\"text-align: center\"><a href=\"https:\/\/umaine-extension.formtitan.com\/ftproject\/fts_customer_portal\" target=\"_blank\" rel=\"noopener noreferrer\"><span class=\"button\">UMaine Extension Food Testing Services Portal<\/span><\/a><\/h3>\n<hr \/>\n<p><strong>Important:<\/strong> Our portal <strong>may not work<\/strong> with Hotmail, MSN, or other Outlook-based email addresses, as they often block verification emails. Please try using a different email, like Google Gmail, to ensure access.<\/p>\n<p><strong>Browser Tip:<\/strong> For the best experience, please use a modern browser like Google Chrome, Safari, or Firefox, as Microsoft Explorer is <strong>not<\/strong> compatible with the portal.<\/p>\n<h4 style=\"text-align: center\"><strong>Have Questions About Using the Portal or Need to Troubleshoot an Issue?<\/strong><\/h4>\n<p style=\"text-align: center\"><a href=\"https:\/\/extension.umaine.edu\/food-health\/resource\/faq-for-use-of-umaine-extension-food-testing-services-portal-pdf\/\" target=\"_blank\" rel=\"noopener noreferrer\"><span class=\"button\">Visit Our Food Services Portal FAQ Sheet (PDF) for Answers<\/span><\/a><\/p>\n<hr \/>\n<p>Clients will now be able to access their review letters via the new system. An email will be sent to you when we receive your new (complete) product submissions in the portal, and when your review letter, along with test results, are ready for you to access in the system. Please contact Beth at 207.581.2791 or email: <a href=\"mailto:beth.calder@maine.edu\" target=\"_blank\" rel=\"noopener\">beth.calder@maine.edu<\/a> with any questions.<\/p><\/blockquote>\n<h3>Fees (after May 15, 2024)<\/h3>\n<p><strong>Maine Clients:<\/strong><\/p>\n<ul>\n<li><strong>$100<\/strong> (per new product submission)<\/li>\n<li><strong>$80<\/strong> (per resubmission)<\/li>\n<\/ul>\n<p><strong>Non-Maine Clients:<\/strong><\/p>\n<ul>\n<li><strong>$160<\/strong> (per new product submission)<\/li>\n<li><strong>$140<\/strong>\u00a0(per resubmission)<\/li>\n<\/ul>\n<p><strong>Confidentiality note:\u00a0<\/strong>Submitted recipes\/processing methods are kept strictly confidential and are entered into a password-protected system. However, test results\/review letters will be shared with regulatory agencies as part of the product review process, especially for Maine and NH clients.<\/p>\n<p>When mailing products, please carefully pack containers (to prevent breakage during shipping).\u00a0 Adequate bubble wrap and a sturdy box are ideal packaging materials to ship glass containers.<\/p>\n<p>*<strong>Note:<\/strong> <span style=\"color: #ff0000\"><strong>It is the client\u2019s responsibility to ensure containers are adequately wrapped and packaged prior to shipping.<\/strong><\/span> Our laboratory is not responsible for additional shipping costs if containers are received broken and\/or the product is returned by the shipping company due to broken containers. It will be the client\u2019s responsibility to resend samples to our laboratory for testing if samples are received damaged. Padded envelopes are not recommended for shipping liquid food products.<\/p>\n<h4><a id=\"ship-to\"><\/a><span style=\"color: #ff0000\"><strong>Shipped products must be mailed to:<\/strong><\/span><\/h4>\n<p style=\"padding-left: 40px\"><strong>Beth Calder<\/strong><br \/>\n<strong>University of Maine <\/strong><strong>Food Testing Services<br \/>\n<\/strong><strong>Lab Rm# 351, <\/strong><strong>5735 Hitchner Hall<br \/>\nOrono, Maine 04469-5735<\/strong><\/p>\n<p><strong><span style=\"color: #ff0000\">Note: If you are shipping fermented foods, they must be mailed with gel packs.<\/span><\/strong><\/p>\n<h4><strong>Personal deliveries:<\/strong><\/h4>\n<p>Product drop-offs for testing must be made by <strong>appointment only<\/strong>. Please contact Melissa Libby Babcock at <a href=\"mailto:melissa.libby1@maine.edu\">melissa.libby1@maine.edu<\/a> or 207.581.2788 to schedule a date and time. Food sample batch recipes, processing methods, and payments must be submitted online prior to delivering product samples.\u00a0 Please leave your contact information (or business card) with Melissa and ensure your product samples are labeled (the label does not have to be the finished product label).\u00a0 Melissa is located in Hitchner Hall (Orono campus) in Room 134 on the first floor.<\/p>\n<p><strong>Shipped products must be mailed to Beth Calder at the mailing address listed above (Hitchner Hall address).<\/strong><\/p>\n<p><strong>For clients new to campus:<\/strong> <a href=\"https:\/\/umaine.edu\/blog\/buildings\/hitchner-hall\/\">Directions to Hitchner Hall, UMaine Orono campus<\/a>.<\/p>\n<h3><a id=\"resources\"><\/a>Other Resources<\/h3>\n<ul>\n<li><strong>Starting a new food business and need some guidance on how to get started?<\/strong> Please see Bulletin #3101, <a href=\"https:\/\/extension.umaine.edu\/publications\/3101e\/\">Recipe to Market<\/a>.<\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/food-health\/food-safety\/recipe-to-market-program\/\"><strong>Recipe to Market Workshops<\/strong><\/a> are offered on how to start a food business; please contact Beth if you are interested in attending a workshop or <a href=\"https:\/\/extension.umaine.edu\/food-health\/food-safety\/recipe-to-market-intensive\/interest-form\/.\">fill out our form<\/a> to be placed on a waiting list for the next workshop.<\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/food-health\/food-safety\/training\/\"><strong>Food safety workshops for Maine food industries<\/strong><\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/business\/specialty-foods\/\"><strong>Resources for Maine Food Entrepreneurs<\/strong><\/a><\/li>\n<li><strong>Need microbiological or shelf-life testing, and\/or nutrition facts labels? <\/strong>Two laboratories in Maine provide these services:\n<ul>\n<li><a href=\"http:\/\/www.katahdinlab.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Katahdin Analytical Services<\/a><\/li>\n<li><a href=\"http:\/\/nelabservices.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Northeast Laboratory Services<\/a><\/li>\n<li><a href=\"http:\/\/www.nutritionlab.info\/about\" target=\"_blank\" rel=\"noopener noreferrer\">Nutrition Lab<\/a> (for nutrition facts labels)<\/li>\n<\/ul>\n<\/li>\n<li><strong>Need to obtain a license to sell food products in Maine? <\/strong>Food license applications can be accessed online through the <a href=\"https:\/\/www.maine.gov\/dacf\/qar\/permits_and_licenses\/index.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">Maine Department of Agriculture, Conservation &amp; Forestry, Quality Assurance, and Regulations website<\/a>.<\/li>\n<li><strong>Regulatory or inspection questions?<\/strong> Please visit the <a href=\"https:\/\/www.maine.gov\/dacf\/qar\/inspection_programs\/consumer_food_inspection.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">Consumer Food Inspection<\/a> website for contact information.<\/li>\n<\/ul>\n<h3><span style=\"color: #ff0000\"><strong>REMINDER: Shipped products must be mailed to:<\/strong><\/span><\/h3>\n<p>Beth Calder<br \/>\nUniversity of Maine Food Testing Services<br \/>\nLab Rm# 351, 5735 Hitchner Hall<br \/>\nOrono, Maine 04469-5735<\/p>\n<p><span style=\"color: #ff0000\"><strong>Note: If you are shipping fermented foods, they must be mailed with gel packs.<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>About our Food Testing Services and an overview of our process We offer a team approach to provide food testing services and specialize in working with small and start-up food businesses. 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