CFR section
21 CFR 114.80(a)(2): Processes and controls
PART 114-ACIDIFIED FOODS · Subpart E-Production and Process Controls
Key facts
| Citation | 21 CFR 114.80(a)(2) |
|---|---|
| Section | Processes and controls |
| Part | PART 114-ACIDIFIED FOODS |
| Subpart | Subpart E-Production and Process Controls |
| Subchapter | 21 CFR B Food |
| Product types cited | Drugs, Food/Cosmetics, General |
| Regulation text (excerpt) | (2) Sufficient control, including frequent testing and recording of results, shall be exercised so that the finished equilibrium pH values for acidified foods are not higher than 4.6. Measurement of acidity of foods in-process may be made by potentiometric methods, titratable acidity, or colorimetric methods. If the finished equilibrium pH of the food is above 4.0, the measurement of the finished equilibrium pH shall be by a potentiometric method, and the in-process measurements by titration or… |
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