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§ 114.3 Definitions.
For the purposes of this part, the following definitions apply.
（a） Acid foods means foods that have a natural pH of 4.6 or below.
（b） Acidified foods means low-acid foods to which acid（s） or acid food（s） are added; these foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination. They have a water activity （aw） greater than 0.85 and have a finished equilibrium pH of 4.6 or below. These foods may be called, or may purport to be, “pickles” or “pickled ___.” Carbonated beverages, jams, jellies, preserves, acid foods （including such foods as standardized and nonstandardized food dressings and condiment sauces） that contain small amounts of low-acid food（s） and have a resultant finished equilibrium pH that does not significantly differ from that of the predominant acid or acid food, and foods that are stored, distributed, and retailed under refrigeration are excluded from the coverage of this part.
（c） Lot means the product produced during a period indicated by a specific code.
（d） 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.
（e） 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.
（f） Shall is used to state mandatory requirements.
（g） Should is used to state recommended or advisory procedures or to identify recommended equipment.
（h） Water activity （aw） is a measure of the free moisture in a product and is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature.
[44 FR 16235, Mar. 16, 1979, as amended at 61 FR 14245, Apr. 1, 1996]
§114.3 定義
本節中將應用下列定義：
（a）酸性食品是指天然具有pH 4.6或低于pH 4.6的食品。
（b）酸化食品是指低酸性食品中加入了酸或酸性食品的食品。酸化食品包括（但不限于）：豆類、黃瓜、卷心菜、洋薊、花菜、香腸、辣椒、熱帶水果和魚。這類食品可以是單一的，也可以是任何形式的組合。它們的水分活度（Aw）大于0.85，最終平衡pH等于或低于4.6。這類食品可稱為"腌制食品"，或（腌 ）。下列食品不包括在本部分中：碳酸飲料、果醬、果凍、蜜餞、酸性食品（包括標準化的和非標準化的食品作料和調味汁）--這種酸性食品中含有少量的低酸性食品，但因此形成的最終平衡pH與稱為酸性食品的pH并無顯著不同。還有在冷藏條件下貯存、分銷和零售的食品也不包括在本部分中。
（c）"批"是指在一個階段生產的并使用一個規定編號的產品。
（d）"低酸性食品"是指最終平衡pH大于4.6，水分活度（Aw）大于0.85的食品，不包括酒精飲料。最終平衡pH小于4.7的番茄和番茄制品不屬于低酸性食品。
（e）"工藝規程"是指由加工者選定并使用的，在一定生產條件下足以使食品達到并保持抑制微生物生長并確保公共衛生的加工工藝。工藝規程中包括的pH和其它關鍵因素的控制要與權威部門制訂的工藝要求相符合。
（f）"必須"用于強制性要求。
（g）"應該"用于推薦的程序或方法或鑒別推薦的設備。
（h）"水分活度"（Aw）是對產品中游離水分的一種計量，它是某物質的水蒸氣分壓除以同一溫度下純水水蒸氣壓所得的商。
［44 FR 16235, Mar. 16, 1979以61 FR 14245, Apr. 1, 1996修訂］
更多關于美國FDA酸化食品HACCP法規，請詳見美國FDA酸化食品HACCP法規第113和114部分匯總
