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CFSAN/Office of Food Additive Safety
April 2006
Definitions of Food Types and Conditions of Use for Food Contact Substances
These tables were created for easy reference for notifications relating to a food contact substance.
Table 1--Types of Raw and Processed Foods
- Nonacid, aqueous products; may contain salt or sugar or both (pH
above 5.0).
- Acid, aqueous products; may contain salt or sugar or both, and
including oil-in-water emulsions of low- or high-fat content.
- Aqueous, acid or nonacid products containing free oil or fat; may
contain salt, and including water-in-oil emulsions of low- or high-fat
content.
- Dairy products and modifications:
- Water-in-oil emulsions, high- or low-fat.
- Oil-in-water emulsions, high- or low-fat.
- Low-moisture fats and oil.
- Beverages:
- Containing up to 8 percent of alcohol.
- Nonalcoholic.
- Containing more than 8 percent alcohol.
- Bakery products other than those included under Types VIII or IX of
this table:
- Moist bakery products with surface containing free fat or oil.
- Moist bakery products with surface containing no free fat or oil.
- Dry solids with the surface containing no free fat or oil (no end
test required).
- Dry solids with the surface containing free fat or oil.
Table 2--Condition of use
- High temperature heat-sterilized (e.g., over 212 deg.F).
- Boiling water sterilized.
- Hot filled or pasteurized above 150 deg.F.
- Hot filled or pasteurized below 150 deg.F.
- Room temperature filled and stored (no thermal treatment in the container).
- Refrigerated storage (no thermal treatment in the container).
- Frozen storage (no thermal treatment in the container).
- Frozen or refrigerated storage: Ready-prepared foods intended to be reheated in container at time of use:
- Aqueous or oil-in-water emulsion of high- or low-fat.
- Aqueous, high- or low-free oil or fat.
- Irradiation
- Cooking at temperatures exceeding 250 deg.F.