21 CFR Part 114 - Acidified Foods

What it says

Acidified foods are low-acid foods to which acid or acid foods are added so that the finished equilibrium pH is 4.6 or below, and processors must operate under scheduled processes established by a qualified processing authority, make sure that critical factors such as equilibrium pH are controlled and measured, use supervisors trained in acidified food processing, and keep records.

Paraphrased for plain-language clarity. Always verify against the current published regulation text.

What it means in practice

• Equilibrium pH is the safety control, since it is the pH at which the final product settles, which can differ from the pH when first mixed.
• Pickled vegetables, certain sauces and dressings are common examples, though the status depends on the formulation.
• A change to a recipe, such as a different vegetable ratio, can alter the equilibrium pH and so needs review by the processing authority.

What FDA inspectors look for

• Whether the scheduled process is established and the critical factors are controlled.
• Whether equilibrium pH measurement is performed with a calibrated instrument.
• Whether the processor's supervisor is trained as required.

Related regulations