MI Food Products Food Safety Decision Tree pH and Aw [water activity] Overview

1. MI Food Products Food Safety Decision Tree pH and Aw [water activity] Overview Understanding the Food Product Essential Information: RECIPE & PROCESS #1 Will the product be stored on the shelf after processing? (Product is not refrigerated, frozen, or baked) NO NO Refrigerated? Frozen? NO YES YES YES Recipe on PAR form Shelf life (MDARD sets) -Ingredient Statement determines regulatory ≤90 days-perishable 90 days-nonperishable #2 Process Authority Review (PAR) Goal: PRODUCT CLASSIFICATION Do pH test ACID Don’t know ACIDIFIED LOW ACID -Shelf life (MDARD) -Ingredient statement drives regulatory Potential Low-Acid Food Thermal Food Process Review -Recipe on form -pH value What is the pH? Private food lab (non-MSU)  4.6 Acid Low Acid Ingredients  4.6 Food examples: vegetables, oil/herbs, fresh-cut vegetables, dairy, soup, sauces, prepared foods, meat Recipe has vegetables? YES NO  10% Are products fresh (baked/roasted/dry)? Potential Acid Classification -Recipe on PAR form -pH value or Aw-lab • Potential Acidified • -Recipe • -pH value-lab • -Use PAR form YES NO -Shelf life -Aw test -Recipe on PAR form Foods: Bakery products, granola, nuts, fruit leathers -Raw Foods: produce, nuts, some candies, peanut butter Food examples: Fruits (except melons, avacados, some tomatoes), jams, jellies, many tomato products, carbonated foods, fermentated (not fresh pack) Food examples: Vegetables, salsa, pestos, fresh pack pickles, some salad dressings