Figure: 25 TAC §228.2(144)

Table A. Interaction of PH and Aѡ for control of spores in FOOD heat-treated to destroy
vegetative cells and subsequently PACKAGED

Aѡ values pH: 4.6 or less pH: > 4.6 - 5.6 pH: > 5.6
<0.92 NTCS FOOD* NTCS FOOD NTCS FOOD
> 0.92 - 0.95 NTCS FOOD NTCS FOOD PA**
> 0.95 NTCS FOOD PA PA

* TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD
** PA means Product Assessment required

Table B.  Interaction of PH and Aѡ for control of vegetative cells and spores in
FOOD not heat-treated or heat-treated but not PACKAGED

Aѡ values pH: < 4.2 pH: 4.2 - 4.6 pH: > 4.6 - 5.0 pH: > 5.0
< 0.88 NTCS
   food*		 NTCS
   food		 NTCS food NTCS
   food
0.88 – 0.90 NTCS
   food		 NTCS
   food		 NTCS food PA**
> 0.90 – 0.92 NTCS
   food		 NTCS
   food		 PA PA
> 0.92 NTCS
   food		 PA PA PA

* TCS FOOD means TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD
** PA means Product Assessment required