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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 pided 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 定义
本节中将应用下列定义：
（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）：豆类、黄瓜、卷心菜、洋蓟、花菜、香肠、辣椒、热带水果和鱼。这类食品可以是单一的，也可以是任何形式的组合。它们的水分活度（Aw）大于0.85，最终平衡pH等于或低于4.6。这类食品可称为"腌制食品"，或（腌 ）。下列食品不包括在本部分中：碳酸饮料、果酱、果冻、蜜饯、酸性食品（包括标准化的和非标准化的食品作料和调味汁）--这种酸性食品中含有少量的低酸性食品，但因此形成的最终平衡pH与称为酸性食品的pH并无显著不同。还有在冷藏条件下贮存、分销和零售的食品也不包括在本部分中。
（c）"批"是指在一个阶段生产的并使用一个规定编号的产品。
（d）"低酸性食品"是指最终平衡pH大于4.6，水分活度（Aw）大于0.85的食品，不包括酒精饮料。最终平衡pH小于4.7的番茄和番茄制品不属于低酸性食品。
（e）"工艺规程"是指由加工者选定并使用的，在一定生产条件下足以使食品达到并保持抑制微生物生长并确保公共卫生的加工工艺。工艺规程中包括的pH和其它关键因素的控制要与权威部门制订的工艺要求相符合。
（f）"必须"用于强制性要求。
（g）"应该"用于推荐的程序或方法或鉴别推荐的设备。
（h）"水分活度"（Aw）是对产品中游离水分的一种计量，它是某物质的水蒸气分压除以同一温度下纯水水蒸气压所得的商。
［44 FR 16235, Mar. 16, 1979以61 FR 14245, Apr. 1, 1996修订］
更多关于美国FDA酸化食品HACCP法规，请详见美国FDA酸化食品HACCP法规第113和114部分汇总
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