Ohio Administrative Code
Title 901:3 - Food Safety
Chapter 901:3-5 - Processing Acidified Foods in Hermetically Sealed Containers
Section 901:3-5-01 - Criteria and definitions for processing acidified foods in hermetically sealed containers
Universal Citation: OH Admin Code 901:3-5-01
Current through all regulations passed and filed through March 18, 2024
(A) Food processing establishments processing acidified foods in hermetically sealed containers shall comply with Chapter 901:3-5 of the Administrative Code and the applicable provisions of Chapter 901:3-17 of the Administrative Code.
(B) Definitions.
As used in Chapter 901:3-5 of the Administrative Code:
(1) "Acid foods" means foods that have a
natural pH of 4.6 or below.
(2)
"Acidified foods";
(a) Means low-acid foods
that have a water activity (aw) greater than 0.85 and
have a finished equilibrium pH of 4.6 or below to which acids or acid foods are
added.
(b) Does not include
carbonated beverages, jams, jellies, preserves, acid foods such as standardized
and nonstandardized food dressings and condiment sauces that contain small
amounts of low-acid food and have a resultant finished equilibrium pH that does
not significantly differ from that of the predominant acid or acid food, or
foods that are stored, distributed, and retailed under refrigeration are
excluded from the coverage of this chapter.
(3) "Lot" means the food product produced
during a period indicated by a specific code.
(4) "Low-acid foods" means any foods, other
than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a
water activity (aw) greater than 0.85. Tomatoes and
tomato products having a finished equilibrium pH less than 4.7 are not classed
as low-acid foods.
(5) "pH" is the
symbol for the negative logarithm of the hydrogen ion concentration which is a
measure of degree of acidity or alkalinity of a solution.
(6) "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
processing authority.
(7)
"Aw" means water activity which is a measure of the free
moisture in a food and is the quotient of the water vapor pressure of the
substance divided by the vapor pressure of pure water at the same
temperature.
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